What You Need to Know
The process relies on low‑temperature evaporation, which increases the concentration of sugars, acids, salts, and volatile flavor compounds while preserving delicate aromatics. Because the bulk temperature remains below the threshold for Maillard browning, the reduction retains a clean, uncaramelized profile, with any browning arising only from localized hotspots.
The Science
Primary Reaction
evaporation of water under controlled temperature leading to concentration of solutes