EFFECT OF METHOD OF MUST PREPARATION AND INITIAL SUGAR LEVELS ON THE QUALITY OF APRICOT WINE

Effect of method of must preparation and initial total soluble solids of musts on the physico-chemical and sensory qulities of apricot wine from apricot fruit cv. Newcastle is reported for preparation of must e ither from pulp extracted by hot method or by the addition of 'pectino l' enzyme and water to the mashed fruits could be adopted as in both t he methods, rate of fermentation, alcohol contents, final TSS, Ca, Mg, Cu, Mn and Zn, colour values and sensory qualities were similar. The wine prepared from latter method had higher titratable acidity, K, Na and Fe. Decrease in the phenolic content and pH were noted. The diluti on of pulp in 1:1 ratio and addition of DAHP (a) 0.1 per cent is recom mended. A comparison of the wines prepared by fermenting musts of 24-d egrees-B and 30-degrees-B, showed the latter having higher ethanol, sl ightly lower rate of fermentation, more residual TSS and reducing suga r. The sensory analysis showed the latter product to be definitively s uperior due to better appearance, sugar acid ratio, flavour and overal l quality.