Applications of natural ingredients in alcoholic drinks - Natural Food Additives, Ingredients and Flavourings - page 374

Table 16.7 Some components found in honey used to make mead and related drinks

Flavour compounds These depend on source of honey, but include p -anisaldehyde

(haze), benzaldehyde, benzoic acid, 3-carene (pine), ( E )- β -
damascenone, decane, heptanol, lilac aldehydes (citrus),
linalool, linalool oxides, nonanal, phenylacetaldehyde
(lavender), 2-phenylethanol, octane, octanal

Phenolic compounds p -Coumaric acid and fl avonoids apigenin, chrysin, galangin,

kaempferol, luteolin, pinobanksin, pinocenbrin, quercetin

Antioxidants and radical
scavengers

Phenolic compounds above, plus ascorbic acid, amino acids,
carotenoids, Maillard reaction products, organic acids,
proteins and enzymes, such as catalase and glucose oxidase

Source: Alisandrakis et al. (2007), Baltrušaitytė et al. (2007), Moreira and De Maria (2005) and
Tananaki et al. (2007).

for the production of high quality vermouth is outlined in Fig. 16.6, although some
companies use shorter, simpler processes. Also in Fig. 16.6 is a short list of botanicals,
although most vermouth is made using 30-50 of these. There is little doubt that the
botanical content of vermouth has changed considerably over the years, modern
examples being more aromatic and less overtly bitter than the original products.
Figure 16.6 also shows that vermouth is basically neutral white wine fl avoured with
botanicals, fortifi ed with grape spirit or, for sweeter types, mistelle (see Table 16.6)
and possibly coloured with caramel. Apart from vermouth, there are many wine-
based apéritifs that are fl avoured with herbs, bitter agents and other botanicals.
These include Campari, Dubonnet, Lillet and St Raphael (Table 16.8).

￿ ￿ ￿ ￿ ￿

Fig. 16.6 Method outline for the manufacture of vermouth.