Description
A thick, sweet‑sour syrup made by reducing grape must.
Technical
Simmering grape must evaporates water, concentrating sugars (glucose, fructose), organic acids (tartaric, malic) and phenolic polymers (catechin, epicatechin, resveratrol). The heat induces mild Maillard‑type caramelization and oxidative polymerization of phenolics, enhancing viscosity and tannic structure. Controlled temperature prevents excessive caramelization, preserving delicate aromatic volatiles.
Science
Primary Reaction
thermal evaporation‑driven concentration of sugars and phenolics
Sensory Profile
Aroma ()
sweetfruitycaramelizednuttymolasses-likeraisinhoneyedspicedearthy
Wine Analogy