Development of Processing Technology and Quality Evaluation of Vermouth * Elena MUDURA, Teodora Emilia COLDEA Faculty of Food Science and Technology,[email protected] University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur Street, No. 3-5, 400372, Cluj-Napoca, Romania; *Corresponding author, e-mail: Bulletin UASVM Food Science and Technology 73(1) / 2016 ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI: 10.15835/buasvmcn-fst:11980 ABSTRACT Vermouth is the most consumed aromatised wine. The present study developed a processing technology for herb macerates used as ingredients in the processing of vermouth. Cold maceration in ethanol solution of 45% vol. was proceeded for the extraction of herb aroma and colour components in stainless steel tanks. The mixture was pressed and stored separately. The adequate quantity of sugar, citric acid and wine were prepared for the batch of vermouth. Vermouth was left for maturation for 2 months in stainless steel tank. To obtain perfectly clear and stable product, conditioning and stabilization treatments were conducted. All the chemical parameters were evaluated using adapted reference methods. The addition of herb macerates to the wine increased the vermouths alcoholKeywords: content to 17.2 % vol. The total sugar content remained under the limit of 4 %, imposed for dry vermouths. vermouth, herb, maceration, quality INTRODUCTION Aromatised wine represents a beverage of consuming high amounts of vermouth. Pelin obtained from at least 75 % wine and which plant is used for its bitter taste given byet theal passed through an aromatization process. The volatile oil content and proazulene. It is also an ingredients that can be added to aromatized compoundsimportant source found ofin flavonoids Artemisia (Salanţă ., wine are ethyl alcohol of agricultural origin, wine 2014). Artemisinin is one of the most importantet al distillate, sweetening and colouring ingredients. species, with These products have an alcoholic strength possible use in the treatment of malaria (Lee ., varying between 14.5 and 22 % vol. (according anise2015). Pimpinella anisum to International Organisationet al of vine and wineet al – The richest part in active principles of OIV). These beverages were the subjected of many ( L.) is the fruit. Anise is recent researches (Coldea ., 2015; Culea ., cultivated for fruit containing essential oil (2-6%), 2014, 2015; Joshi and Sandhu, 2000). Artemisia fats, proteins, the main component being anethole absinthiumThe aromatic herbsHyssopus mostly officinalis used in the (80-90%). Fruits of anise and volatile oil have flavouring process of vermouth are pelin ( expectorant, carminative, stomach, intestinal and (ArtemisiaL.), hyssop absinthium( ) is used L.) and in pancreatic actions. Anise fruits andet volatile al oil anise (Pimpinella anisum L.). are used in beverageHyssopus industry.officinalis Their antibiofilm Pelin L. activity was also reported (Bazargani ., 2016). the beverage industry for the preparation of Hyssop ( L.) is cultivated bitter drinks. Studies indicate adverse effects for its volatile oil of 0.07 to 0.29% in fresh plant 29 Development of Processing Technology and Quality Evaluation of Vermouth used in the preparation of vermouth extracts. and 0.2-1.5% in dry part, the main componentet albeing pinocamfona (50%). Were noted its Vermouth, by fragrant plant materials used (Table antioxidant and antifungal activities (Venditti 1) for the extracts preparation, is considered a ., 2015). tonic drink and an appetizer or as dessert wine These plants are often used in beverage by its high sugar and alcohol content. Vermouth industry. The most famous aromatized wines can be obtained from both red and white wines, to produced in European countries are: pelin wine, iswhich the mainethyl alcohol,plant used sugar in syrup,the preparation sometimes of plant the bitter and vermouth. Pelin Artemisiawine can absinthiumbe dry or maceration and citric acid were added. Wormwood slightly sweet, bitter and with a very pleasant flavour from the flowers of product. For the preparation of vermouth the L. Due to its functional attributes, in the past following conditions are imposed: raw material was classified as a medicinal product. For the wine must be old (2-3 years) and have a minimum preparation of pelin wine, flowers are commonly alcoholic strength of 12% vol., to be clear, perfectly used, especially in arid areas, where aromatic healthy and without defects, sugar must be of substances accumulate in greater amounts. Pelin good quality, a minimum of 99.8% sucrose and wine can be white, red and pink. Inflorescence have a maximum humidity of 0.2%, alcohol must flower or wormwood, transmit into wine the be rectified alcoholic degree and have at least 96% tasting pleasant and very enjoyable bitter flavour. vol., crystallized and free of impurities citric acid. Inflorescences skeleton contributes to confer Vermouth should be matured at least 2 months. bitter taste, aroma and flower prints. To obtain perfectly clear and stable products, of citrusBitter, peelis an aromatisedand other wineplants having such itsas tasting pelin are necessary the appropriate conditioninget al and imprintsArtemisia specific absinthium to the plant macetares, essences stabilizationet al treatments. Recentet al studies assessed etthe al., aroma profile, quality (Assumi ., 2014; et( al L.), cornflower (Centaurea Terol et., al 2011; Panesar ., 2011; Panovska cyanus L.), artichoke (Cynara scolymus L.) (Coldea et al 2008) and raw materialset al used for vermouthset al ., 2015). Bitter is obtained from old white (Sharma ., et2014; al Fathiazad andet al Hamedeyazdanet or red wine with addition of sugar, alcohol and al ., 2011; Donatoet al ., 2015; Hristova ., natural fruit essences. Unlike vermouth, bitter 2015; Pandey ., 2014; Tepe ., 2015; Anli can contain food colourings. Bitter substances ., 2010; Marques ., 2009). This study aimed and synthetic preservatives or mineral acids are the evaluation of the parameters, which influence forbidden to be used. The bitter essence base uses the quality of a vermouth beverage produced fewer components than to vermouth macerate. at pilot plant scale in different stages using the For the extraction formula is used alcohol. autochthonsMATERIALS herbs. AND METHODS Wines raw material, before being introduced Vermouth processing in the manufacturing process must be clarified and stabilized because bitters conditioner does not support subsequent treatments. For bitter Macerate vermouth was prepared in water- processing, order in which the components are ethanol of agricultural origin solution of 45% vol. mixed is also important and established by each concentration. Herbs (pelin, yarrow, coriander, manufacturer. After homogenization, bitters anise, dog-rose fruits, caraway, marjoram, elder are stored for 40 days in containers located in flower and chamomile), were milled and mixed areas where the temperature is 15ºC, for a better in different proportion (data not shown). The extraction of flavour and colour compounds. vermouth processing was developed in three Vermouth is an alcoholised special wine, stages: obtaining, conditioning and stabilizing sweetened and flavoured with fragrant plant of basic wine; preparation of basic materials materials. Although vermouth is known since (macerated plant, sugar syrup, caramel); ancient Greece, industrial production appeared conditioning and bottling before the analysis. in the 18th century in Italy, extending then Wine was obtained in theet micro al winery of UASVM worldwide.Artemisia absinthiumProduct name originates from the Cluj-Napoca after a technology described in a word “werma” the German name of wormwood previous study (Coldea ., 2015). The same ( L.), the main ingredient grapes variety Bulletin – Feteasca UASVM Food Regala Science and - Technologywas used. 73(1) Sugar / 2016 30 et al. MUDURA syrup and citric acid solutions were prepared at Cold maceration in ethanol solution of 45% cold temperature using white wine. Citric acid vol. was proceeded for the extraction of herb aroma was introduced in wine gradually, while stirring and colour components in stainless steel tanks. continuously to avoid the potassium crystals The plants were crushed, grinded and mixed. The deposit in the bottom of the container. mixture was placed in maceration tanks, with the Tab. 1 addition of 100 L ethanol 45% vol. solution, and et al Herbs and plant part used in the vermouth production (adapted by Panesar ., 2009) Bulletin UASVM Food Science and Technology 73(1) / 2016 31 Development of Processing Technology and Quality Evaluation of Vermouth Chemical analysis of wine and vermouth left in contact for 24 hours, after which the liquid was drained. The operation was repeated three All the chemical parameters were evaluated times. For the vermouth processing, was analyzed using adapted reference methods described by the alcoholic strength, acidity and sugar content of the OIV and EU – alcohol content, total acidity, dry the mixture. The mixture was pressed and stored residue and total sugar content. The measurement separately. The adequate quantity of sugar, citric of pH was carried out using the pH meter type pH acid and wine were prepared for the batch of 315iRESULTS (WTW GmbH, AND Weilheim). DISCUSSION vermouth, with continuous homogenization for Organoleptic analysis of herb macerates 1 hour. Vermouth was left for maturation for 2 months in stainless steel tank. To obtain perfectly clear and stable product,