Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, vola tile acid but lower titrable acid than apple base wine. To optimize and dev elop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcoho l, sugar and spices extract were noted. Generally, increasing ethanol conte nt decreased titrable acidity, tannins, macroelements and colour units whil e micro-elements, viscosity and total esters were increased. Increased suga r level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0) did not e ffect TSS (OB), titrable acidity, colour, total sugar, total tannins, volat ile acidity, increased mineral contents except for K, esters and aldehyde c ontents. Increase in alcohol content upto 15% increased the sensory score o f the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% suga r and 2.5 or 5.0% spices extracted were similar. A product with 15% alcohol , 4% sugar and 2.5% spices extract was preferred the most in overall sensor y quality. The studies revealed that apple fruit is suitable for making ver mouth by the method described. The spices, herbs, their parts and the quant ities used are also reported.