Developing and quality characteristics of some white vermouth wines

Mariana-Atena Poiana, Alin Dobrei, Diana Moigradean

Volume 22, Issue 3;
Pages: 201-206; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The main purpose of this study was to design and characterize some types of white vermouth starting to the dry base wine Sauvignon Blanc by addition of alcoholic macerate, edible alcohol, sugar in the form of syrup in water and citric acid to adjust the total acidity. To develop the aperitif wines, four alcoholic macerated were obtained from herbs, dried fruits, citrus peels and spices. The aliquots of these alcoholic macerates were combined to obtain a mixture used in the vermouth recipes. All types of prepared products fall into the category of aperitif wines, with alcoholic degree of 18% (v/v), sugar content in the range 60-120 g/L and total acidity of 4 g/L H2SO4. The storage of aperitif wines for 45 days at room temperature induced some losses in total antioxidant capacity and total phenolics content. These losses were better evidenced in the formulae of vermouths with lower sugar content. It can be said that the addition of sugar in the vermouth recipe could have the potential to protect the antioxidant properties throughout storage. The herbs and spices can offer to the aperitif wines health benefits because of polyphenol compounds brought to the macerate.
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