Base wine flavoring

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

Flavorants used in vermouth production have often been classified into bitter, aromatic, or bitter-aromatic categories (Pilone, 1954). These have been summarized by Brevans (1920), Pilone (1954), and Joslyn and Amerine (1964) (see Table 8.2). 

Different herbs and spices may require different extraction methods. Therefore, various procedures are employed for extraction and addition. 

TABLE 8.2 List of herbs and their plant part used in the production of vermouth 

Common/ commercial name Scientific name Portion of plant commonly used 

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Traditionally, vermouth and aperitif wines are prepared from grape-based wine, with the addition of an herb and spice mixture or their extracts. In Europe, these beverages are served straight (without the addition of water), whereas in America, they are mostly used in preparing cocktails. The herbal infusion gives vermouth its unique flavor and aroma. 

In California, fortified sweet wines of light color, such as angelica and white port, may be used as a base wine for making sweet vermouth. The desired sugar content is obtained, as necessary, by the addition of grape concentrate or sucrose. The amount of water added as a result may not exceed 10% by volume of the vermouth. Citric acid may be added to adjust total acidity. The alcohol content must be sufficiently high to adjust for dilution when extracts low in alcohol are employed for flavoring. 

Vermouth is prepared from a base wine, extracting flavorants from herbs and spices in wine or a brandy mixture, blending the extract with the base wine, fortifying the mixture to the desired level, and finally maturing the prepared vermouth (Amerine et ah, 1980). The basic steps involved in a typical vermouth production process are illustrated in Fig. 8.1. 

The base wine is prepared from grape juice or concentrate as for normal dry table wines (Amerine et ah, 1980 Jackson, 2008). The essential requirements of the base wine are that the wine be sound, neutral-flavored, and inexpensive (Joshi et ah, 2011a,b). For example, wine prepared largely from Ugni Blanc in Emilia is popular for Italian vermouths. The wine is fairly neutral in flavor with 10-11% (v/v) alcohol and low acidity (05-0.6%). 

Fermentation of the base white wine, used in producing the fortifying brandy, follows standard procedures. In Cognac, nonaromatic varieties, such as Trebbiano and Baco 22A, are used, where in Armagnac, Trebbiano is preferred. These cultivars have little varietal aroma, retain high acidity, and have limited alcohol production potential. In California, French Colombard, Thompson Seedless, and Tokay are the cultivars without distinctive flavor used to produce a brandy base wine. 

The herbs and spices may be placed in cloth bags and suspended in the wine. After the first extraction, fresh base wine may be added for a second, and even a third extraction. Partial extractions are preferred, as complete extraction may result in the incorporation of undesirable flavors or aromas. This also avoids pressing the spent materials that is associated with the release of objectionable bitter flavors. 

Occasionally, hot water is substituted for the base wine in preparing concentrated extracts. However, because of the absence of ethanol, the water extract possesses a different composition of flavorants. Nevertheless, initially softening the plant material with hot water facilitates subsequent extraction (Joslyn and Amerine, 1964). 

Brandy is added to raise the alcohol content of vermouth to a specified limit. The base wine, brandy, spice extract, and sugar syrup are combined according to a proprietary formula appropriate for each type of vermouth. For Italian vermouths, extracts are prepared by soaking the herbs and spices (7-11 g/L) in highly rectified alcohol ( 85%). For a darker color, after flavoring, caramel may be added. In French vermouth, fewer herbs and spices are used. The spice mixture of (4-8 g/L) is typically infused for flavor development, to avoid the uptake of undesirable herbaceous flavors. 

Traditionally, the initial alcoholic fermentation ( bouillage ) took place in oak barrels, in cellars where the temperature was uever higher than 15-20°C. Some producers still barrel-ferment their wines to enhance aromatic complexity and flavor. However, most base wines are now fermented in coated steel or, mainly, stainless-steel vats, as they are easy to maintain at temperatures below 20°C. The aim is for the fermentation to continue... 

As discussed by Carl (5), the degree of amelioration for specific musts is a decision to be made by the winemaker and is dependent on both the must characteristics and the type of wine to be made. It is necessary to re-evaluate each must each year to consistently produce high quality wines from the various native and hybrid varieties. Total acidity is not the only criterion on which this decision is based. Sugar content, color, flavor intensity, and ultimate wine type are important factors in determining the amount of amelioration to be used. 

Quality standards for some flavor constituents will eventually be developed—linalool for muscats, for example, and perhaps phenethanol for certain types of wine. Kahn and Conner (124) have published a rapid GLC method for phenethanol. It has been suggested (60) that detection of bacterial activity from the presence and amount of minor bacterial byproducts (arabitol, erythritol, and mannitol) may be useful. Based on GLC determination of carbonyls, esters, and higher alcohols, beers were accurately classified into three categories (125). Anthocyanin content has been determined quantitatively by using molar absorbance values for five anthocyanin pigments (126). 

The criteria for classifying responses as important or unimportant are seldom based solely upon the system itself, but rather are usually based upon elements external to the system. For example, in the wine-making process, is percent alcohol an important or unimportant response To a down-and-outer on skid row, alcohol content could well be a very important response any flavor would probably be... 

Vermouth was initially made from red wine, produced to be slightly sweet, and possess a mildly sharp after taste. However, around 1800, dry vermouth made its appearance in the Marseilles, France. In 1813, Joseph Noilly created the style that came to be known as dry or French vermouth. By 1855, Noilly s son, Louis, and his brother-in-law, Claudius Prat, were producing Noilly Prat dry vermouth in southern France. This white, wine-based, fortified drink, is now flavored with as many as 40 aromatic herbs and flavorings, such as juniper, cloves, quinine, orange peel, nutmeg, and coriander (The New Encyclopaedia Britannica, 1995). 

Another method consists of macerating a mixture of herbs in sherry at 60 °C, cooling and allowing it to stand for 3-6 weeks (Valaer, 1950). The wine is then decanted and the herbs covered with hot wine and allowed to stand for 10 days. This blend was used to flavor the base vermouth wine. However, the procedure is reported to produce vermouth of lower quality (Amerine et ah, 1967).The herbs may also be first extracted with a wine... 

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