Vermouth Nutrition Benefits and Facts

Nutritional summary

Vermouth is a fortified wine, a category of alcoholic beverage produced by adding distilled spirits to a wine base to increase alcohol content .
Unlike many spirits, vermouth often contains added botanical extracts and flavorings, such as cinnamon bark oil, which are used to create its distinct aromatic profile .
Because it is a fortified wine, vermouth typically contains more residual sugars and a higher carbohydrate content than standard dry wines or distilled spirits like vodka and gin .
Early research into production methods indicates that the extraction of aromatic compounds from the plants used to flavor vermouth, such as linalool (a naturally occurring terpene with a floral scent), can be influenced by the specific polarity and concentration of the alcohol used during the infusion process .

Interesting fact

The name 'vermouth' is derived from the German word 'Wermut' for wormwood, the bitter herb that was historically the beverage's primary medicinal flavoring agent.

Standout nutrients

GREAT

SOURCE

Sum sugars

GREAT

SOURCE

Alcohol

139

kcal per 100g

Protein0.10g

Sugar13.5g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy Free

Sustainability

Lighter footprint

Glass packaging and transport are the primary environmental drivers.

Confidencemedium

Storage

Refrigerate After Opening

1–3 months

Oxidizes quickly at room temperature due to its wine base.

Cool Dark Place

1–2 years

Unopened bottles should be kept away from light and heat.

Flavour

Data & Sources

Harmonized from 1 validated source

Swiss Food Database

1 contributing source food

Claim citations

Adverse effects of plant food supplements and botanical preparations: a systematic review with critical evaluation of causality - PMC

[7]pmc.ncbi.nlm.nih.gov

The association between dietary patterns derived by reduced rank regression and depressive symptoms over time: the Invecchiare in Chianti (InCHIANTI) study - PMC

[8]pmc.ncbi.nlm.nih.gov

Pulsed Electric Field-Assisted Extraction of Aroma and Bioactive Compounds From Aromatic Plants and Food By-Products - PMC

[9]pmc.ncbi.nlm.nih.gov

Validation of a Brief Dietary Questionnaire for Use in Clinical Practice: Mini‐EAT (Eating Assessment Tool) - PMC

[10]pmc.ncbi.nlm.nih.gov

Exposure Data

[11]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

11.7

Version

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