Description
Acidic-sweet syrup concentrating unripe grape flavors through evaporation.
Technical
Water evaporation increases tartaric/malic acid concentration while caramelizing grape sugars (glucose/fructose).
Culinary Significance
Balances rich dishes without citrus' overpowering acidity, used in sauces and glazes.
Science
Primary Reaction
Caramelization and Maillard reaction
Parameters
Temperature
98°C optimal
85°C to 115°C range
Time
18 min
12 min – 25 min
Equipment
Copper sautoir (best heat distribution)Silicon spatulaChinois (for straining)