wein.plus
Attention
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

Defrutum

A very popular, thick grape syrup in ancient Rome, made by boiling down unfermented grape must over a small fire. Among other things, vessels made of lead were used for this purpose, which gave the drink a sweet taste and juicy texture and also helped to preserve it, but was of course very detrimental to health. According to reports by some ancient authors such as Pliny the Elder (23-79), the grape must was thickened to half its original volume, according to Varro (116-27 BC) and Columella (1st century AD) even to one third (there were probably different applications). This thickened must was also fermented, resulting in heavy and sweet wines. Defrutum was also used to improve the taste of thin wines. Similar products were Caroenum with slightly less reduction in volume and Sapa. Following the ancient models, fire wine developed, which was popular until the 18th century. Traditionally, wines called vino cotto are still produced in Italy for private consumption. The raw material for balsamico (Italian balsamic vinegar) is also cooked grape must. See also a list of special wines and wine-like beverages under special wines.

Voices of our members

Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,379 Keywords · 46,983 Synonyms · 5,323 Translations · 31,713 Pronunciations · 202,093 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU

PREMIUM PARTNERS