Original Dijon recipes called for the addition of verjuice, per Serious Eats. Often used in lieu of vinegar or lemon, verjuice is commonly made with unripe grapes. However, the term historically includes any unripe sour fruit, like apples and plums (via The Spruce Eats).
As for how verjuice affects the flavor of Dijon, it's all about the acidity. Compared to more common forms of acid, verjuice is milder — and responsible for Dijon's rich-hot flavor. According to Serious Eats, verjuice is less acidic than other common acids, and therefore less likely to interfere with the heat from mustard seeds.
Yet while verjuice was a staple in old-school Dijon, it is no longer a common ingredient. Contemporary recipes instead incorporate the likes of vinegar or white wine. Taste of Home's recipe for Dijon actually utilizes a combination of both. Creating the perfect Dijon therefore depends on an interplay of ingredients.
Beyond its shift away from verjuice, Dijon has similarly strayed from its place of origin. The mustard is no longer made exclusively in France; rather, any mustard made in the general style of Dijon's original recipe counts as Dijon (via Serious Eats). Such changes are the result of loose regulations surrounding the mustard's classification and identity, though traditionalists need not worry: Dijon has largely maintained its subdued yellow color. The mustard looks distinctive with or without verjuice.
The Uncommon Ingredient Originally Used In Dijon Mustard - Tasting Table
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