Development of innovative formulas of vermouth with particular properties
The aim of the study was to presents practical aspects of the production and characterisation under physico-chemical and sensory aspects of an aromatized white Vermouth wine. Aromatized vermouth wine which is a special wine obtained from basic white wine, sugar, hydroalcoholic macerates and citric a...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Élelmiszerkémia - bor, Élelmiszeripari technológia - bor |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/85697 |
| Tartalmi kivonat: | The aim of the study was to presents practical aspects of the production and characterisation under physico-chemical and sensory aspects of an aromatized white Vermouth wine. Aromatized vermouth wine which is a special wine obtained from basic white wine, sugar, hydroalcoholic macerates and citric acid. A hydroalcoholic maceration of dried herbs, dried fruit, citrus peel and spices was used to prepare the vermouth recipe. The hydroalcoholic macerate represents 2% of the volume of white vermouth prepared. Vermouth is available in a very wide range of varieties, depending on the amount of sugar and alcohol it contains. In terms of sugar content, it can be dry (20 g/L) to very sweet (180 g/L). Alcohol levels range from 14.5 - 20% (v/v). Total acidity is low (2-3.5 g/L H2SO4) and volatile acidity is below 0.5 g/L H2SO4. The white vermouth obtained in our study has the following characteristics: alcoholic degree 18% (v/v), sugar content 100 g/L and total acidity 4.0 g/L H2SO4. The resulting product belongs to the class of flavoured aperitif wines. The information obtained from this study contributes to the extension of knowledge in the field of designing white flavored wine formulations with particular properties. |
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| Terjedelem/Fizikai jellemzők: | 161-165 |
| ISBN: | 978-963-688-009-5 |