Production and quality properties of red vermouth wines

Diana Moigradean, Mariana-Atena Poiana, Liana-Maria Alda, Ioan Gogoasa

Volume 22, Issue 4;
Pages: 236-240; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The goal of our study was to prepare and characterize the four types of red vermouth obtained from Cabernet Sauvignon basic wine, made from the some grape variety, by adding a various additives: plants alcoholic macerate, alcohol, sugar and citric acid. The alcoholic macerate contains a mixture of several plants can be used in flavoring. The four red vermouth wines differ in sugar content (60, 80, 100 and 120 g/L) as well the total dry extract ranges from 78.60 to139.65 g/L with increasing the sugar values. The alcohol content was 18% (v/v), total acidity 4 g/L H2SO4; no significant differences were observed in the non-reducing dry extract. The red vermouth wines were analyzed regarding total antioxidant capacity (by FRAP method) and total polyphenolic compounds, after 45 days storage for room temperature. The alcoholic macerates were given antioxidant characteristic to red vermouth wine from the addition of phenolic compounds from plants. After 45 days at room temperature, the higher losses (4.5%) of total antioxidant capacity were present in red vermouth wines with 60 g/L sugar content. Polyphenolic compounds play a very important role in vermouths quality.
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