Abstract
The experiment was conducted to determine, in part, the causes of darkening of dry vermouth color and changes in organoleptic properties which will occur over a period of time in dry vermouth bottled and stored under varying conditions. It has been demonstrated that the processing, bottling and storage of the product and, to a lesser degree, the herb infusion and the amount used, are factors important in prolonging shelf life and encouraging its acceptability. However, only by a careful handling of the product by the producer, retailer and consumer can the most satisfactory solution to the problem be attained.
- Copyright 1960 by the American Society for Enology and Viticulture
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