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Abstract
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| 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. | |
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International
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Si |
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10.1016/B978-0-12-815269-0.00002-7 |
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Book Edition
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Book Publishing
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Oxford : Woodhead Publishing, 2019. |
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ISBN
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9780128157015 |
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Series
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Book title
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Alcoholic beverages. Volume 7, The science of beverages |
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From page
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35 |
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To page
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64 |