You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


Term for a sugar that has been heated dry, has solidified on cooling and is then described as "caramelised". For golden-brown caramel, temperatures of at least 143 to 160 °Celsius are necessary (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. Depending on the degree of roasting, caramel tastes sweet to bitter and has the typical flavour of the maltol also contained in malt. The flavouring substance sotolone is mainly responsible for this. This includes the flavour palette of buttery, chocolaty and roasted (singed), and less frequently smoky and burnt. When lactic (buttery) flavours are involved, one also speaks of cream caramel.

Voices of our members

Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,427 Keywords · 47,031 Synonyms · 5,321 Translations · 31,760 Pronunciations · 207,750 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon