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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is a Roman technique that reduces fruit or vegetable pulp to a thick, syrupy concentrate by boiling and evaporating water.
Origin: Romans (1st–2nd century AD) — Italy
See full technique reference →The process relies on controlled evaporation at 80–100 °C, during which simple sugars caramelize to form flavor‑rich compounds. Because the pulp is low in protein, Maillard reactions are minimal, preserving the natural fruit or vegetable profile while concentrating sugars and acids. Prolonged heating can generate bitter phenolic compounds and loss of volatile aromatics.
Primary Reaction
Evaporation of water and caramelization of sugars
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