Vermouth sensory quality

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. 

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,... 

TABLE 8.6 Physicochemical characteristics and sensory quality of mango vermouths ... 

FIGURE 8.5 Spider web diagram of sensory qualities of wild apricot vermouth of different sugar levels (source Abrol, 2009). 

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). 

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. 

Flavor can be evaluated by chemical and sensory evaluation methods. Descriptive methods of sensory evaluation are applied frequently to profile this important quality aspect (Jackson, 2002). To analyze flavor profile, the technique of descriptive analysis has been applied to a variety of beverages including vermouth. 

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