RT Journal Article
SR Electronic
T1 The Effect of Dilution and Addition of Nitrogen Source on Chemical, Mineral, and Sensory Qualities of Wild Apricot Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 229
OP 231
DO 10.5344/ajev.1990.41.3.229
VO 41
IS 3
A1 V. K. Joshi
A1 V. P. Bhutani
A1 R. C. Sharma
YR 1990
UL http://www.ajevonline.org/content/41/3/229.abstract
AB 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.