What You Need to Know
The process involves crushing, pressing, and filtering unripe grapes to produce a clear, acidic juice, with the acidity due to malic acid and tartaric acid. The juice is often clarified with egg whites or other agents to remove impurities.
Steps
- 1.
Agresto (Italy) (Medieval Italian): Base for green sauce with herbs and nuts
- 2.
Sekanjabin (Persia) (Ancient Persian): Sweet-sour syrup base for beverages
- 3.
Verjus à l'ancienne (France) (Provençal): Deglazing liquid for pan sauces
The Science
Primary Reaction
mechanical extraction