Vermouth sand pear

Juice of the sand pear can also be converted into vermouth (Joshi et al, 1999). The complete process is illustrated in Fig. 8.3. Dry and sweet versions, with various alcohol levels, have been prepared (Attri et al, 1993). TSS, acidity, aldehyde, phenol, and ester contents increase as a 

FIGURE 8.3 Flow-sheet for the preparation of Sand Pear Base Vermouth (source Joshi et al, 1999). 

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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. 

TABLE 8.7 Physicochemical characteristics of sand pear base wine and sweet vermouth... 

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

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