Vermouth base wine preparation

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. 

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. 

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%). 

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. 

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. 

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