Abstract
The history of vermouth is briefly reviewed. Generalities on the preparation of the herbs and drugs and the classification of them and various formulation methods are pointed out. A list of herbs and drugs that are considered most essential in the preparation of the formula is briefly reviewed and their chemical constituents stated. The components of vermouth are listed and evaluated. The preparation of extract and/or methods of extration as listed. Processing equipment for distillation extraction is also described. The use of essential oils and synthetic flavors is briefly reviewed.
- Copyright 1954 by the American Society of Enology
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