Caramel

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Term for sugar that has been heated dry, solidified on cooling and then described as "caramelised". For golden brown caramel, temperatures of at least 143 to 160 °Celsius are required (at even higher temperatures, the bitter sugar couleur is formed). This process should not be confused with the Maillard reaction, but both reactions can occur together. Heating produces a mixture of melted sugar and its oxidised and condensed reaction products.

Karamell - Tokajer Aszu Flasche, Karamell, Schokolade

Sensory properties

Depending on the degree of roasting, caramel tastes sweet to bitter and has the typical flavour of maltol, which is also contained in malt. The flavouring substance sotolone is primarily responsible for this, especially for caramel and roasted impressions. This includes the flavour palette of buttery, chocolaty and roasted (singed), as well as smoky and burnt to a greater extent. In barrel-aged wines, caramel impressions can also be accompanied by vanillin without being part of the caramelisation itself; when so-called buttery aromas are involved, this is also referred to as cream caramel.

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Sensory properties

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Sensory properties

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