Nope, the process gives a different flavor. That’s partially because of the varieties used, and partially the heat changing the juice.
Think of it more like balsamic vinegar. You can kinda get a similar taste to barrel aged by taking grape must and mixing it with other things, but it is still a different taste, and the viscosity can’t even be close. So, when you reduce the faux balsamic with heat, you and to with a very different taste indeed.
The process of dehydration is slower and gentler than a reduction can be, so the flavor gets preserved better. When you then extract the juice, you end up with a less altered taste. Mind you, it’s also different from the grape the raisins were originally from; dehydration does change things some by itself.
Nope, the process gives a different flavor. That’s partially because of the varieties used, and partially the heat changing the juice.
Think of it more like balsamic vinegar. You can kinda get a similar taste to barrel aged by taking grape must and mixing it with other things, but it is still a different taste, and the viscosity can’t even be close. So, when you reduce the faux balsamic with heat, you and to with a very different taste indeed.
The process of dehydration is slower and gentler than a reduction can be, so the flavor gets preserved better. When you then extract the juice, you end up with a less altered taste. Mind you, it’s also different from the grape the raisins were originally from; dehydration does change things some by itself.