A syrupy condiment popular in ancient Rome, produced by boiling grape must down to one third of its volume. It was mixed with honey and had a smoky, caramel-like taste. The active ingredient is still used in the kitchen today. Very similar was the defrutum, which was reduced to about half the volume. See also under concentrated grape must.
Found on
https://glossary.wein.plus/caroenum
(Latin) sweet wine that reduced to about half of its original volume and could have honey added to it.
Found on
https://www.encyclo.co.uk/local/10135
No exact match found.
