Description
Alcohol-fueled enzymatic breakdown creates complex flavor precursors.
Technical
Ethanol facilitates extraction of non-polar flavor compounds (limonene, caryophyllene) while inhibiting microbial growth. Maillard reaction precursors accumulate during soaking.
Culinary Significance
Transforms hard dried fruits into plump, flavor-packed ingredients for ultra-moist cakes with year-long shelf stability.
Science
Primary Reaction
Esterification
Parameters
Temperature
22°C optimal
15°C to 28°C range
Time
6 months
3 months – 2 years
Equipment
Sterilized glass jarsCheeseclothWooden spoon (non-reactive)