PT  - JOURNAL ARTICLE
AU  - Dawson Wright
TI  - Factors Affecting the Color of Dry Vermouth
AID  - 10.5344/ajev.1960.11.1.30
DP  - 1960 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 30--34
VI  - 11
IP  - 1
4099  - http://www.ajevonline.org/content/11/1/30.short
4100  - http://www.ajevonline.org/content/11/1/30.full
SO  - Am J Enol Vitic.1960 Jan 01; 11
AB  - 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.