defrutum

== English == === Etymology === Borrowed from Latin dēfrutum. === Noun === defrutum (uncountable) 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. ==== See also ==== carenum sapa == Latin == === Etymology === 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. === Pronunciation === (Classical Latin) IPA(key): [ˈdeː.frʊ.tũː] (modern Italianate Ecclesiastical) IPA(key): [ˈdɛː.fru.tum] === Noun === dēfrutum n (genitive dēfrutī); second declension grape must reduced by boiling ==== Declension ==== Second-declension noun (neuter). ==== Derived terms ==== dēfrutō (“to reduce to a syrup”) === References === “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