Development of Processing Technology and Quality Evaluation of Vermouth

Elena Mudura, Teodora Emilia Coldea

Abstract


Vermouth is the most consumed aromatised wine. The present study developed a processing technology for herb macerates used as ingredients in the processing of vermouth. Cold maceration in ethanol solution of 45% vol. was proceeded for the extraction of herb aroma and colour components in stainless steel tanks. The mixture was pressed and stored separately. The adequate quantity of sugar, citric acid and wine were prepared for the batch of vermouth. Vermouth was left for maturation for 2 months in stainless steel tank. To obtain perfectly clear and stable product, conditioning and stabilization treatments were conducted. All the chemical parameters were evaluated using adapted reference methods. The addition of herb macerates to the wine increased the vermouths alcohol content to 17.2 % vol. The total sugar content remained under the limit of 4 %, imposed for dry vermouths.


Keywords


vermouth, herb, maceration, quality

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11980

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