PREPARATION AND EVALUATION OF SAND PEAR VERMOUTH

Authors
ATTRI BL LAL BB JOSHI VK
Citation
Bl. Attri et al., PREPARATION AND EVALUATION OF SAND PEAR VERMOUTH, Journal of Food Science and Technology, 30(6), 1993, pp. 435-437
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
6
Year of publication
1993
Pages
435 - 437
Database
ISI
SICI code
0022-1155(1993)30:6<435:PAEOSP>2.0.ZU;2-6
Abstract
Dry and sweet vermouths with variable alcohol levels were prepared fro m sand pear base wine. Higher levels of total phenols, aldehydes and e sters were observed in the vermouths due to the addition of extracts o f herbs/spices to the base wine and these improved the sensory attribu tes of the final product. Sweet vermouth having 15% alcohol was consid ered as the most acceptable product.