The article
presents review on prospective of wine production from various fruits,
categorization of wines and current status of wine industry.
Vermouth is
prepared from base wine by adding mixture of herbs and spices or their extract.
Different parts of various plants (herbs and spices) such as the seeds, woods,
leaves, barks or roots in dry form are used. These additives
are infused, macerated or distilled in a base white wine and are added at
the various stages of fermentation.
The liquid is
filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some
vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter
and both have different alcohol levels.
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