Factors Affecting the Color of Dry Vermouth

The experiment was conducted to determine, in part, the causes of darkening of dry vermouth color and changes in organoleptic properties which will occur over a period of time in dry vermouth bottled and stored under varying conditions. It has been demonstrated that the processing, bottling and storage of the product and, to a lesser degree, the herb infusion and the amount used, are factors important in prolonging shelf life and encouraging its acceptability. However, only by a careful handling of the product by the producer, retailer and consumer can the most satisfactory solution to the problem be attained.