Name for a dry-heated and solidified on cooling and then called "caramelized" sugar, Temperatures of at least 143 to 160 ° Celsius are necessary for a golden brown caramel (at even higher temperatures the bitterness is bitter caramel ). This process must not coincide with the Maillard reaction However, both reactions can occur together. The heating creates a mixture of molten sugar and its oxidized and condensed reaction products. Caramel tastes, depending on the degree of roast sweet to bitter and has the typical taste of maltol, also in malt. Above all, it is the aroma sotolone prevail. This includes the flavor palette buttery. chocolatey and roasted (scorched), as well as less often smoky and burnt, If lactic (buttery) flavors are involved, it is also called cream caramel.
The phenomenon naturally occurs quite often very sweet Cry like Trockenbeerenauslese or Tokaj Aszú on. Sometimes this one will botrytis after the pastry also as brittle designated. It increases with older products and goes with a discoloration of the wine of amber until brownish. Also for sherry and Madeira are typical caramel tones that in such and similarly produced wines as madeirisiert referred to as. Also, the caramel flavor is created during toasting (Branding) of barrique barrels. Caramel is also the French cognac and certain vermouth brands like Martini & Rossi added. Caramel may not with the similar taste impression Kandis be confused.