Plum vermouth

An attempt to prepare plum vermouth of commercial acceptability has also been made (Joshi et al., 1991). The herbs, spices, and the parts used in vermouth preparation are shown in the Table 8.4. 

Increased alcohol concentrations augment the aldehyde, ester, phenol contents, TSS but decrease acidity and Vitamin C content. Addition of the herb/spice extract increased total phenols, aldehyde, and ester content of the vermouth. Sensory evaluation showed the sweet products were 

TABLE 8.4 Spices and herbs used in the preparation of plum vermouth 

Common name Botanical name Parts used (g/L) 

Large cardamom Amomum subulatum Roxb. Seeds 0.50 

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TABLE 8.8 Physicochemical characteristics of dry and sweet plum vermouth... 

Typical compositions of sand pear and plum vermouths are given in Tables 8.7 and 8.8. 

I had three revelations in rapid order the Bo Hai is the new martini plum sake is the new vermouth and plums are the new olives. No, I hadn t been drinking. I was just getting started. 

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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