Description
Verjuice is a mild, naturally fermented grape juice used as an acidifier in medieval European cuisine.
Technical
The process relies on spontaneous lactic‑acid fermentation of unripe grapes by Lactobacillus spp., converting sugars into lactic acid without heat treatment. The resulting acidity (pH 3.5–4.0) is milder than vinegar, making it suitable for delicate dishes. Over‑fermentation or exposure to high temperatures can shift the microbial balance toward Acetobacter, producing acetic acid and lowering the pH to 2.5–3.0.
Science
Primary Reaction
Lactobacillus spp. convert grape sugars (glucose, fructose) into lactic acid via homolactic fermentation.
Sensory Profile
Aroma ()
tartvinegarygrassygreenfreshfruityearthyslightly floralsharpherbaceous