Verjuice

Verjus [/ vɛʁ.ʒy / ] (from the Middle French vert jus " green juice " medieval: Agrest ) is an acidic juice, which is produced by pressing unripe grapes. Verjus is much milder than vinegar.

In the kitchens of the French Perigord, in parts of Turkey, Iran and neighboring countries Verjus is used as a spice in everyday cooking used for purposes for which lemon juice or vinegar are used in Germany. The juice was and is also traditionally viewed as a digestive aid and remedies.

History

In Europe in the days of ancient Greece, the salutary effect of verjuice was known. Already Hippocrates of Kos reported around 400 BC on the use of verjuice in medicine. It was used as a digestive aid after the consumption of fatty foods and to treat ulcers. In Mesopotamia Verjus is probably been around a lot known earlier. In the Middle Ages it was widely used in Europe as acidification and condiments such as for deglazing. In medieval medicine, this natural product has been recommended on the stomach and digestive for its calming effect. After the Crusaders had brought the lemons to Europe, the interest and the Verjus decreased sank into insignificance. In other parts of the world, such as in Turkey, Iran and neighboring countries, the product over the centuries in everyday cuisine has been able to keep. A world -known product is the original Dijon mustard, which is made with verjuice instead of vinegar.

Production (today)

Quality-oriented winemakers who practice grapes parts as quality-promoting measure, cut the grapes so that the remaining berries are better ventilated. These then remain perfectly healthy until late in the autumn. It does not matter if the green grape from a red grape or white grape variety native, because the grapes are harvested immature and therefore prior to staining.

The cut green grapes were up early 21st century usually left lying on the vineyard floor or removed from phytosanitary reasons the parcel. Today the unripe grapes are collected and pressed. After the pressing of the juice is pasteurized for preserving and filtered to completion. The result is a mildly acidic juice, free of preservatives and additives, instead of lemon juice or wine vinegar is used in the modern kitchen. The acid is milder than that of vinegar, the flavor variety and finer than that of lemon juice. In this green harvest is important to note that the pre-harvest intervals are adhered to after the last application of plant protection products. Otherwise, it may lead to significant residues in the product.

The timing of the green harvesting should be noted so that the Verjus gets the right balance of sweetness to acidity. The berries are best suited for the production of Verjus, when they have just started with the juice form.

Ingredients

Decisive for the fine sour taste and the seasoning effect of the product are the acids malic and tartaric acid. The total acid contents of Verjus are between 20 and 35 g / l The acids make it from about 70 weight percent of sugar-free extract; the remaining portion is made mainly of minerals, such as potassium, magnesium and calcium. Furthermore Verjus is rich in polyphenols. The contents vary depending on the origin and time of reading, 200-1440 mg / l The high levels of such substances explain the astringency and the bitter- astringent taste of the product. Since the grapes are harvested for Verjus at a very early stage, the sugar levels are still very low at this reading appointment. On the market there are, however, products containing 20 g / l and more of sugar.

Wine law ( Germany )

Verjus charged the manufacturer's processing wine quota. With purchase of grapes yield a normal rate of 75 % applies. If the Verjus, however, generated from its own grapes, only the amount actually received is charged to the processing of wine contingent of green juice. Product-specific rules not previously exist, therefore according to food law is Verjus a "product of its own kind " and engage the general food law, such as pre-packaging, additive approval and food labeling regulation.