Review on Development of Wine and Vermouth from the Blends of Different Fruits
| Autor: | Babita Ads, Prashant Bakshi, Naseer Ahmed, Harmeet Chauhan |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Wine
chemistry.chemical_classification Chemistry digestive oral and skin physiology food and beverages Pasteurization Titratable acid 04 agricultural and veterinary sciences complex mixtures 040401 food science Reducing sugar law.invention 0404 agricultural biotechnology White Wine law Fermentation Food science Sugar Fortified wine |
| Zdroj: | Journal of Food Processing & Technology. |
| ISSN: | 2157-7110 |
| DOI: | 10.4172/2157-7110.1000646 |
| Popis: | The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. 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 vermouth is 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. With the augment in maturation period total soluble solids, total sugar, tannins and antioxidant activity decreased while as reducing sugar and volatile acidity increased significantly in both the products. There was trivial decrease in ethanol concentration. But in vermouth titratable acidity increased and pH decreased while as in case of wine the titratable acidity decreased and pH increased. This review gives comprehensive information on the technology of wine and vermouth production, various spices and herbs used. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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