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Abstract
Vermouth was prepared from bael wine fortified with brandy to maintain 16 % alcohol content with 3 spice levels. Bael wine had TSS of 7.3 °B, 0.361% titratable acidity, 3.50 pH, 0.782 mg/100 ml total phenols, 0.45% reducing sugars and 11.50% ethanol content. The bael vermouth with 2% spice level was more acceptable organoleptically than 3.5 and 5% spice levels which had TSS of 7.2 °B, titratable acidity 0.339%, pH 3.32, ethanol content 16.71%, total phenols 0.779 mg/100 ml and carotene content of 38.95 µg/ 100ml at er 6 month of ageing.
Keywords: Bael, vermouth, Saccharomyces cerevisiae, spices, total phenols
The bael fruit (Aegle marmelos Correa, family: Rutaceae), occupies an important place among the fruits. The fruit is known to possesses various nutritional and therapeutic properties for the cure of chronic diarrhea and certain other gastrointestinal disorders. Marmelosin (C18 H12 O8), found in the bael fruit, is known as panacea of stomach ailments (Singh and Nath, 2004). The unripe fruits are astringent, digestive, stomachic and are prescribed to treat diarrhea and dysentery ( Pande et al., 1986). The ripe fruit is sweet, aromatic, nutritious, palatable and has excellent aroma which is not destroyed even during processing. Bael fruit because of its hard shell, mucilaginous texture and numerous seeds is not popular as a table fruit. It is usually processed into products like preserve, refreshing beverages, powder, leather, squash, nectar, toffee, jam and syrup (Singh et al., 2012). Being excellent in flavour, nutritive and therapeutic values, the bael fruit has potential for processing into value added products like wines. These is a scanty information on preparation of wine (Panda et al., 2014) from bael fruit.
A fortified wine containing spices and herb is called as vermouth. Vermouth is made commercially from grapes and is of two types; Italian (sweet) and French (dry type). Vermouth has also been reported from other fruits also, like mango, sand pear, plum apples (Joshi et al., 1991; Joshi et al., 1999 and 2011; Joshi and Sandhu, 2000 and Panesar et al., 2009, Pralaya, 1986). Vermouth is an aromatized wine having added sugar and extract of roots, herbs, spices and flowers (Amesine et al., 1980; Fessler, 1971). It contains ethyl alcohol, sugars, acid, tannins, aldehyde, esters, amino acids, vitamins,...