Preparation and evaluation of Mahua (Bassia latifolia) Vermouth Yadav Preeti1,*, Garg Neelima2, Dwivedi Deepa3 1Microbiology Lab, Division of Postharvest Management, Lucknow, India 2Division of Postharvest Management, Central Institute for Subtropical Horticulture, Lucknow, India 3Department of Applied Plant Sciences, Babasaheb Bhimrao Ambekar, University, Lucknow, India *Email: priti_june10@rediffmail.com
Online published on 19 March, 2013. Abstract Mahua is used for preparation of distilled liquors since time immemorial. Vermouth was prepared from young mahua wine after its fortification and flavouring with traditional Indian herbs, viz. black pepper, cinnamon, clove, cumin, fenugreek, large cardamom, nutmeg, fennel and Indian Cassia. Initially, mahua wine had 6.0° B TSS, 0.63% acidity, 2.11 mg/L 100 ml ascorbic acid, 0.09% tannins, 0.19% reducing sugars and 10.5% alcohol. The fortified mahua vermouth after one year of ageing had 6.4° B TSS, 0.57% acidity, 1.19 mg/L 100 ml ascorbic acid, 0.11% tannins, 0.27% reducing sugars and 18.4% alcohol. The vermouth was organoleptically more acceptable than the mahua wine. Phenolics, viz. gallic acid, caffeic acid, p–coumaric acid and kaempferol as well as the flavanols, (+)-catechins and (−)-epi-catechin were detected in both the mahua wine and vermouth. Top Keywords Mahua, Vermouth, Bassia latifolia, Saccharomyces cerevisiae, Aromatic herbs, spices. Top |