Wild apricot vermouth
A wine containing spices and herb is called as vermouth. The wine also has medicinal value. Vermouth of different spices level, sugar levels and alcohol level was produced and the product was evaluated for its various physio-chemical and sensory qualities. The product has besides alcohol, spices extracts imparting polyphenol, sugars, minerals, acids thus it is many times better than liquor from nutrition point of view. The technology can provide safe product to the consumers.
Vermouth is reported commercially from grapes and is of two types, Italian (sweet) and French (dry type). The alcoholic beverage contains a number of nutrients, vitamins and various phytochemicals therefore, these are considered as beneficial for health consumption in low and moderate quantity. Although the vermouth is prepared from grape, it is not documented if same a product can be prepared from wild apricot fruit. Earlier preparation and evaluation of wine from this fruit was standardized. Effortsto prepare vermouth were made and process with respect to alcohol content, sugar level and spices quantities were made. Evaluation of vermouth showed it to be an acceptable product.