INFLUENCE OF JUICE CONTENT ON QUALITY OF APPLE WINE PREPARED FROM APPLE JUICE CONCENTRATE

Apple juice must with direct dilution of apple juice concentrate ferme nted the fastest compared to those either with apple juice and sugar o r apple juice with apple juice concentrate but the final ethanol acidi ties were comparable. The wine from direct dilution of apple juice con centrate had improved ester content and desirable physico-chemical cha racteristics with reduced tannin and with more aldehyde content. Blend ing the wine with sugar (2-3%) and apple aroma (0.02%) increased its a cceptability. Application of PCA to the flavour profiling data separat ed the wines with concentrate from that with sugar and that the wines from the must with direct dilution of apple juice concentrate or ameli orated with it were characterised as more apple like, fruit with reduc ed ethanolic flavour notes with more bitterness, yeasty, lactic and vi negary attributes were lower. The wine prepared with sugar was charact erised as having lesser fruity flavour and higher in sour taste. In ov erall quality evaluation, the wine prepared from the direct dilution o f concentrate was adjudged the best.