Description
Verjuice is a souring liquid extracted from unripe grapes or other fruit, characterized by a tartaric acid concentration that yields a pH of 3.5–4.0.
Technical
The extraction releases tartaric acid and other organic acids, giving the juice its acidity. Phenolic compounds are also liberated, but gentle pressing limits tannin extraction, preserving a mild flavor. Oxidation of phenolics during prolonged exposure to air can increase astringency and bitterness.
Science
Primary Reaction
Acid extraction from unripe fruit cells, release of tartaric acid and phenolic compounds; mild oxidation of phenolics increases astringency.
Sensory Profile
Aroma ()
fruityacidicgrassygreentartvinegaryherbaceouscitrusysharpfresh