Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
Technology of Vermouth Wines
Año:2019
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Vermouth is a wine derivative produced from a base wine, usually white, fortified with wine spirit, colored by caramel with residual sugar level frequently about or higher than 100 g/L and aromatized with several dried herbs and extracts to get a typical bitter taste. Probably, it is the wine-derived aperitif most consumed worldwide. This chapter reviews the technology and processes used in vermouth making highlighting the repercussion on the sensory quality. The effect of traditional herbs and spices on its sensory profile is also studied. Moreover, the effect of base wine in the aromatic complexity and stability is analyzed. The use of the caramel as colorant is compared with natural alternative products as grape anthocyanins in terms of stability, sensory quality, and consumer preferences. Finally, the use of barrel aging or the use of alternative biological processes as aging on lees is also considered.
Internacional
Si
DOI
10.1016/B978-0-12-815269-0.00002-7
Edición del Libro
Editorial del Libro
Oxford : Woodhead Publishing, 2019.
ISBN
9780128157015
Serie
Título del Libro
Alcoholic beverages. Volume 7, The science of beverages
Desde página
35
Hasta página
64
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Cristian Vaquero Miguel (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Maria Antonia Bañuelos Bernabe (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Biotecnología - Biología Vegetal
S2i 2022 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
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