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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Defrutum is a thick, acidic fruit syrup produced by simmering fruit juice until water is reduced and sugars caramelize.
Origin: Roman (1st century CE) — Mediterranean
See full technique reference →During simmering, the sugar concentration rises from 10–15 % to 30–40 % (w/w), triggering caramelization reactions at ~160 °C if left unattended. Maillard reactions between reducing sugars and fruit amino acids produce brown pigments and complex flavor notes, while the pH drops from ~3.5–4.0 to ~3.0–3.3, increasing acidity and inhibiting microbial growth.
Primary Reaction
Reduction of water via simmering, caramelization, and Maillard reactions
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