TY - JOUR T1 - Factors Affecting the Color of Dry Vermouth JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 30 LP - 34 DO - 10.5344/ajev.1960.11.1.30 VL - 11 IS - 1 AU - Dawson Wright Y1 - 1960/01/01 UR - http://www.ajevonline.org/content/11/1/30.abstract N2 - 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. ER -