The Effect of Dilution and Addition of Nitrogen Source on Chemical, Mineral, and Sensory Qualities of Wild Apricot Wine

¹ Dept. of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan, India
² Dept. of Fruit Culture and Orchard Management, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan, India

Effect of dilution and addition of diammonium hydrogen phosphate (DAHP) as nitrogen source in wild apricot fermentation was studied. With increase in the dilution levels, the rate of fermentation, alcohol contents, and pH of the wines increased, whereas a decrease in titratable and volatile acidity, phenols, TSS, color value, and K, Na, Ca, Mg, Zn, Fe, Mn, and Cu was noted. Addition of DAHP at the rate of 0.1% enhanced the rate of fermentation considerably, regardless of dilution levels. In general, an increase of mineral nutrients with addition of DAHP was observed. The quality of wine was not altered significantly by the addition of nitrogen source. In terms of sensory qualities, the wines prepared from 1:2 dilution were judged to be the best among those obtained from 1:1 diluted and undiluted pulps.

Key words: nitrogen source, mineral composition, sensory qualities, wild apricot, wine

Submitted on February 2, 1989