11 – Approach to the formulation of an extract for the Vermouth di Torino

Approach to the formulation of an extract for the Vermouth di Torino

- Enot. Mauro Chiusano

AromataGroup

The oenologist Mauro Chiusano, of Aromata Group, based on his long and qualified professional experience, described the methodology of the preparation of a Vermouth di Torino. The formulation starts from the choice of the Artemisia used, and the desired level of bitterness and herbaceous aroma, then a particular and delicate selection of groups of spices and aromatic herbs is carried out which provide the bitter, fruity, floral and citrus aromas.

He also presented the extraction methodologies of herbs and spices, which continue to have the extraction by infusion as their basis. He also suggested to the Consortium of Vermouth di Torino the establishment of a technical commission made up of expert tasters to verify that the sensorial profile of the finished products is consistent with tradition.

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