Aromatic Value of Vermouth

The infusion of spices and herbs not only gives vermouth its unique flavor and aroma but also imparts medicinal properties. Some of the benefits ascribed to vermouth are given in Table 8.1. Feher and Lugasi (2004) compared the antioxidant characteristics of young vermouth with three red, three white, and one rose wine. Consumption of one unit (100 mL) of vermouth provided 220 mg polyphenolics, whereas wine in the same quantity was reported to have 35 mg. Polyphenolic compounds are reported to play a substantial role in protection against oxidative stress. 

As noted, vermouth is typically classified into two categories sweet and dry—the main difference being the number and types of botanicals used in the recipe. Quality differences arise from the nature of the base wine and the kind, quality, and amounts of herbs used (Pilone, 1954). 

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