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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is a reduced grape must used as a base for sauces and flavoring in Roman cuisine.
Origin: Romans (Roman Republic/Empire) — Italy
See full technique reference →The process concentrates sugars and acids by evaporative loss while thermal decomposition of sugars generates caramel pigments and Maillard products. The pH rises as water is removed, and volatile aldehydes such as 5‑hydroxymethylfurfural form, contributing to a complex flavor profile.
Primary Reaction
evaporative concentration and thermal caramelization/ Maillard reactions of grape must
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