Preparation and evaluation of Mahua (Bassia latifolia) Vermouth

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.