defrutum

Borrowed from Latin dēfrutum.

defrutum (uncountable)

1. A reduction of must in Ancient Roman cuisine, made by boiling down grape juice or must in large kettles until reduced to half of the original volume.

• carenum
• sapa

From dē- + Proto-Italic *frutom, from Proto-Indo-European *bʰrewh₁- (“to brew, boil”), or per Schrijver's reconstruction, *bʰrew- (“to brew, boil”), perhaps interrelated with variant semantics.

Cognate with Proto-Germanic *bruþą (“broth”), Irish bruth (“heat”), Ancient Greek βρῦτος (brûtos, “beer made of barley”) and ultimately related also to ferveō and fermentum.[1]

(Classical) IPA^(key): /ˈdeː.fru.tum/, [ˈd̪eːfrʊt̪ʊ̃ˑ]

• (modern Italianate Ecclesiastical) IPA^(key): /ˈde.fru.tum/, [ˈd̪ɛːfrut̪um]

dēfrutum n (genitive dēfrutī); second declension

1. grape must reduced by boiling

Second-declension noun (neuter).

• dēfrutō (“I reduce to a syrup”)

• “defrutum”, in Charlton T. Lewis and Charles Short (1879) A Latin Dictionary, Oxford: Clarendon Press
• “defrutum”, in Charlton T. Lewis (1891) An Elementary Latin Dictionary, New York: Harper & Brothers
• “defrutum”, in William Smith et al., editor (1890), A Dictionary of Greek and Roman Antiquities, London: William Wayte. G. E. Marindin