Vermouth apple

In India, only a small proportion of its apple production is processed into low-alcoholic beverages such as cider, in comparison with other countries (Joshi and John, 2002 Sharma and Joshi, 2005). Due to differences in the composition, the production of apple vermouth has required some modification in the technique employed for grape vermouth production (see Fig. 8.2 Jarczyk and Wzorek, 1997 Joshi et al., 2000). 

TABLE 8.3 Herb mixture for dry and sweet mango vermouths 

FIGURE 8.2 Flow sheet for the preparation of Apple Vermouth (source Joshi et al., 2000). 

Joshi and Sandhu (2000) have described the production of an apple vermouth with different ethanol concentrations (12%, 15%, and 18%), sugar contents (4% and 8%), and spice extracts (2.5% and 5.0%). These variables significantly influence their respective sensory qualities. Spices extract levels did not, however, affect TSS (°Brix), titratable acidity, color, 

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The influence of alcohol and sugar content in the composition of apple vermouth are shown in Tables 8.9 and 8.10, respectively. 

TABLE 8.9 Physicochemical characteristics of apple vermouth of different levels of alcohol... 

Joshi, V. K. and Sandhu, D. K. (2000). Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth. Braz. Arch. Biol. Technol. 43, 537-545. 

Vermouths are most commonly prepared from grape-based wines, but fruit-based wines made from mango, apple, plum, sand pear, and wild apricot may also be used. These possess distinct physicochemical and sensory qualities from standard vermouths. 

Sensory quality is important to the final acceptance of any product. In case of vermouth, the type and quantity of the spices and herbs are particularly central to its sensory attributes. Nonetheless, alcohol and other constituents are also critical. For example, plum-based vermouths were considered optimal at 15% alcohol (Joshi et al, 1991), and apple-based vermouths preferred at 5% alcohol, 4% sugar, and 2.5% spices extract (Joshi and Sandhu, 2000). 

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