Panesar P S, Joshi V K, Panesar R, Abrol G S
Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India.
Adv Food Nutr Res. 2011;63:251-83. doi: 10.1016/B978-0-12-384927-4.00008-7.
The aperitif wine, known as vermouth, is primarily prepared by adding a mixture of herbs and spices or their extract to a base wine. As such, it could also be called aromatized liquor, or a fortified wine. Various plant parts, such as seeds, wood, leaves, bark, or roots in dry form can be used in flavoring. These additives may be infused, macerated, or distilled in a base white wine, or added at various stages of preparation. The final liquid is filtered, pasteurized, and fortified (by the addition of alcohol). Some vermouths are sweetened, whereas other are left unsweetened (dry vermouth). These tend to have a bitterish finish. The two versions differ in alcohol content as well. 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. The review gives comprehensive information on the historical developments and technology of vermouth production, the various spices and herbs used in its production, and its quality characteristics. In addition, the chapter also discusses the commercial potential of nongrape fruits in vermouth production.
开胃葡萄酒，即味美思，主要是通过将草药和香料的混合物或其提取物添加到基酒中制成。因此，它也可被称为加香酒或强化葡萄酒。各种干燥形态的植物部分，如种子、木材、叶子、树皮或根，都可用于调味。这些添加剂可以在基白葡萄酒中浸泡、浸渍或蒸馏，或者在制备的不同阶段添加。最终的液体经过过滤、巴氏杀菌并强化（通过添加酒精）。有些味美思是甜的，而有些则不加糖（干味美思）。后者往往有苦味的余味。这两种类型在酒精含量上也有所不同。味美思最常由葡萄基葡萄酒制成，但也可使用由芒果、苹果、李子、沙梨和野杏制成的果基葡萄酒。这些果基葡萄酒具有与标准味美思不同的物理化学和感官特性。这篇综述提供了关于味美思生产的历史发展和技术、生产中使用的各种香料和草药及其质量特性的全面信息。此外，本章还讨论了非葡萄类水果在味美思生产中的商业潜力。
