Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

Autor: Danwant K. Sandhu, Vinod Joshi

Publikováno v: Brazilian Archives of Biology and Technology v.43 n.5 2000
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 43, Iss 5, Pp 537-545 (2000)
Brazilian Archives of Biology and Technology, Volume: 43, Issue: 5, Pages: 537-545, Published: 2000

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with

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