2025.07.01
History of verjuice use
Verjuice, derived from the unripe, green grapes (ghoureh), is a culinary ingredient primarily used to flavor and sour dishes. Its origins trace back to the Middle East, particularly Iran, where it has been a significant component of cooking for millennia. Archaeological findings indicate that Iranians cultivated grapes and utilized their products, including verjuice, vinegar, and raisins, thousands of years ago.
In Iranian culinary culture, verjuice has consistently held a special place, employed as a prevalent flavoring agent in various dishes throughout different historical periods, such as the Achaemenid, Safavid, and Islamic eras. During these times, verjuice preparation was a traditional, household practice. This involved washing the verjuice, extracting their juice with simple tools, and storing it in suitable earthenware or glass containers. These vessels provided favorable storage conditions by preventing air penetration, maintaining a uniform temperature, and avoiding chemical reactions with the verjuice's components, thus helping to preserve its flavor and properties.
With the expansion of trade routes and cultural exchange, the use of verjuice spread to other cultures, especially in the Mediterranean region. Each culture uniquely incorporated verjuice into their cuisine, often giving it different names. For instance, in Greece, verjuice is known as "Aggourida," meaning unripe. This sour condiment is used in traditional Greek dishes, particularly in the northern parts of the country, as a substitute for lemon juice or vinegar.
In contemporary times, the industrial production of verjuice began in Iran around the 1960s. Today, the product is manufactured on a large scale, with food industry factories utilizing advanced machinery for washing, juicing, and packaging to offer hygienic and high-quality verjuice to the market. Nevertheless, many Iranian families prefer to prepare verjuice using traditional methods at home. Homemade verjuice preparation remains common, especially in small towns and rural areas of Iran, and is considered a valuable part of the country's culinary traditions.
Mold in homemade verjuice
Fresh verjuice is typically colorless or has a light greenish-yellow hue. In industrial verjuice production, preservatives such as sodium metabisulfite (E223) are used to increase shelf life and maintain product quality (like flavor). This substance plays a crucial role in preventing spoilage due to its antifungal properties. Homemade verjuice usually lacks such preservatives, making it more susceptible to the growth of mold and other microorganisms (microscopic organisms).
Mold in homemade verjuice primarily results from the growth of microorganisms like fungi (typically appearing as white, green, etc., spots on the surface of the verjuice), leading to spoilage such as color change (e.g., turning dark brown), odor change (unpleasant smell), turbidity, and consequently, a decrease in the verjuice's quality. These fungi are usually various species of Aspergillus spp. and Penicillium spp., which multiply rapidly in warm and humid conditions and can act as mold-causing agents in verjuice, producing dangerous fungal toxins (mycotoxins) like aflatoxin, ochratoxin A, and patulin.
However, in some cases, verjuice may be exposed to microorganisms like bacteria and yeasts (a type of single-celled fungus) and undergo fermentation over time. The fermentation process can lead to the production of various acids, gases, etc. Fermentation usually occurs at temperatures between 20 to 30 degrees Celsius and in anaerobic or aerobic conditions. In this state, white particles may unintentionally form as a thin layer (usually caused by bacteria) on the surface or dispersed within the verjuice. In addition to this white layer, the verjuice may become cloudy and develop a more sour and pungent taste. Bacteria involved in the fermentation process include Lactobacillus plantarum and Lactobacillus brevis. Furthermore, Saccharomyces cerevisiae is also a yeast effective in verjuice fermentation.
The impact of moldy verjuice on health
Consuming moldy verjuice can lead to various health problems due to the presence of dangerous toxins produced by the mold. These toxins, especially aflatoxins, can seriously threaten human health and cause severe issues such as liver inflammation and failure, weakening of the immune system, birth defects in the fetus, genetic mutations, and more. Furthermore, the International Agency for Research on Cancer (IARC) has classified aflatoxins in Group 1 due to their definitive carcinogenic effects. Ochratoxin A can cause damage and dysfunction in organs such as the kidneys, liver, etc. Additionally, its negative effects on the immune system are significant. Ochratoxin A is classified by the IARC as a possible human carcinogen in Group 2B. Patulin, in chronic (long-term) contamination, can have harmful effects such as damage to the nervous and immune systems, damage to genetic material (DNA), and the creation of mutations and abnormalities in the fetus.
Some factors affecting mold in homemade verjuice
Homemade verjuice, due to its natural state and lack of preservatives, enjoys particular popularity among consumers. However, it is important to note that if this product is not prepared and stored hygienically, it may become contaminated with mold. Some factors affecting mold in verjuice include:
- Contaminated Grapes with Mold: if moldy grapes are used during the verjuice preparation stages, these contaminants can transfer to the verjuice. Damaged or spoiled grapes can provide a suitable environment for mold growth.
- Unsanitary Utensils and Equipment: if the utensils and equipment used (such as juicers, strainers, glass bottles, etc.) for preparing and storing verjuice are not thoroughly cleaned and disinfected, they can become a source of contamination.
- Storing Verjuice at Inappropriate Temperatures: if the prepared verjuice is stored at high temperatures (above 20 degrees Celsius), the likelihood of mold growth and reproduction increases.
Safety tips for consuming and storing verjuice
Proper consumption and storage of verjuice are crucial for maintaining health and preventing adverse effects resulting from its spoilage. Some key tips in this regard include:
1- It is best to avoid purchasing traditional verjuice prepared under uncertain hygienic conditions.
2- When preparing verjuice at home, to prevent mold growth, choose healthy and undamaged grapes and wash them thoroughly before juicing, as using moldy grapes can lead to the transfer of these contaminants to the final product.
3- The equipment used (such as juicers, strainers, etc.) for preparing verjuice should be thoroughly cleaned and disinfected.
4- Verjuice storage containers should preferably be glass, dark-colored, with a narrow opening (more suitable for long-term storage as they prevent the entry of fungal contaminants, etc.) and have a tight lid. Before use, thoroughly clean the container and disinfect it with substances like vinegar, then dry it completely.
5- Store verjuice in a cool and dark environment, such as a refrigerator, to increase its shelf life and prevent mold growth.
6- Avoid exposing verjuice to sunlight or excessive heat, as this may lead to undesirable changes in its taste, aroma, and color. Excessive light and heat cause the loss of natural compounds such as vitamins, organic acids, volatile aromatic compounds, etc.
7- The appearance of mold in verjuice indicates spoilage, so it should be discarded immediately and consumption should be avoided.
8- Instead of using verjuice, the grapes themselves can be used as a seasoning in dishes and added directly to various foods. Ghoureh, with its fresher and more natural flavor, is an excellent option for creating a desirable aroma and taste in various dishes. Additionally, it has a longer shelf life than verjuice and is easier to store; simply place the washed and dried grapes in the freezer to maintain their freshness and quality for a long time.