What You Need to Know
The process involves heating grape must to 100–110 °C for 1–2 hours, evaporating ~70 % of the water and concentrating sugars to 20–25 % Brix. Maillard reactions between reducing sugars and amino acids generate brown pigments and complex flavor notes such as caramel, dried fruit, and subtle tannins. The resulting syrup retains most phenolic and aromatic compounds, making it a versatile sweetener and sauce base.
The Science
Primary Reaction
Simmering grape must to concentrate sugars and phenolics, inducing Maillard reactions between reducing sugars and amino acids.