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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
NPR Vol.8 [2009] >
NPR Vol.8(4) [July-August 2009] >

Title: Vermouth Production Technology –An overview
Authors: Panesar, Parmjit S
Kumar, Narender
Marwaha, Satwinder S
Joshi, Vinod K
Keywords: Vermouth
Sand pear
Issue Date: Aug-2009
Publisher: CSIR
IPC CodeInt. cl.8—C12G 1/00
Abstract: Aperitif wine known as ‘Vermouth’ is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation. The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouths are sweetened; however, unsweetened, or dry vermouth tends to be bitter and both have different alcohol levels. It is known as aromatized liquor and it can be considered as a fortified wine. Vermouth prepared from grape fruits is the most common, although vermouths made from mango, plum, apple and sand pear have acceptable physico-chemical and sensory qualities. This review gives comprehensive information on the technology of vermouth production, various spices and herbs used and the commercial potential of non-grape fruits such as, mango, apple, sand pear, plum and tamarind for vermouth production.
Page(s): 334-344
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.8(4) [July-August 2009]

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