A method for preparing a fermented beverage having a modulated aromatic profile is provided as well as a fermented beverage produced thereby. The method includes preparing a fermentable mixture, such as juice, must, or wort and introducing ammonium sulphide into the fermentable mixture at a predetermined concentration. The fermentable mixture is then subjected to fermentation. A C6 aldehyde, C6 alcohol or a combination thereof may be added to the fermentable mixture in combination with ammonium sulphide to enhance its effect on the aromatic profile of the fermented beverage.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.

The present disclosure provides methods of preparing a high color concentrate (HCC) wine. Aspects of the methods may include obtaining a grape fluid composition from one or more grapes, contacting the grape fluid composition with a reagent to modify the pH, adding an amount of distilled alcohol to the grape fluid composition to produce a fortified wine composition, and concentrating the fortified wine composition to produce an HCC wine. Aspects of the methods may further include obtaining a must from one or more grapes, fermenting the must to produce a grape fluid composition having a percent alcohol content, contacting the grape fluid composition with a reagent to modify the pH, and concentrating the grape fluid composition to produce an HCC wine. Also provided is a composition including the HCC wine produced according to the subject methods.