Description
Roman mulsum is a honey‑infused wine traditionally served at banquets and for medicinal purposes.
Technical
The process relies on the solubility of honey sugars in wine when warmed to 60–70 °C, allowing glucose, fructose, and minor phenolics to disperse uniformly. Heating reduces honey viscosity and promotes gentle mixing, while the wine’s ethanol and acidity help preserve the mixture. No significant chemical transformation occurs at these temperatures, though excessive heat can trigger caramelization and oxidation of phenolic compounds.
Science
Primary Reaction
dissolution of honey sugars into wine matrix
Sensory Profile
Aroma ()
sweethoneyedfloralwine-likemildfruityherbalspicedearthycaramelized