Description
Defrutum is a reduced grape must used as a base for sauces and flavoring in Roman cuisine.
Technical
The process concentrates sugars and acids by evaporative loss while thermal decomposition of sugars generates caramel pigments and Maillard products. The pH rises as water is removed, and volatile aldehydes such as 5‑hydroxymethylfurfural form, contributing to a complex flavor profile.
Science
Primary Reaction
evaporative concentration and thermal caramelization/ Maillard reactions of grape must
Sensory Profile
Aroma ()
caramelized sugardark fruit compotetoasted honeymolasses-like depthbalsamic reductionfig jam
Origin & History
Civilization
Romans
Era