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Arrope
Arrope is a form of grape concentrate typically produced in Spain. Often derived from grape varieties such as Pedro Ximénez, it is made by boiling unfermented grape juice until the volume is reduced by at least 50%, and its viscosity reduced to a syrup.[1][2] The final product is a thick liquid with cooked caramel flavours, and its use is frequent as an additive for dark, sweet wines such as sweet styles of sherry, Malaga, and Marsala.[2]
Arrope Pairs With:
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Flavor Affinity Level
Arrope Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Arrope has a sweet flavor profile due to its high sugar content. |
| Texture | Viscosity | Arrope has a thick and sticky texture similar to molasses. |
| Nutritional Value | Macronutrients | Arrope is high in carbohydrates due to its sugar content. |
| Aroma | Fermentation | Arrope may have a slight fermented aroma due to the process of making it from fruit juice. |
| Chemical Composition | Enzymatic Activity | Arrope may contain enzymes from the fruit juice used to make it. |
| Cooking Behavior | Heat Conductivity | Arrope may caramelize quickly when heated due to its high sugar content. |
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