PT  - JOURNAL ARTICLE
AU  - V. K. Joshi
AU  - V. P. Bhutani
AU  - R. C. Sharma
TI  - The Effect of Dilution and Addition of Nitrogen Source on Chemical, Mineral, and Sensory Qualities of Wild Apricot Wine
AID  - 10.5344/ajev.1990.41.3.229
DP  - 1990 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 229--231
VI  - 41
IP  - 3
4099  - http://www.ajevonline.org/content/41/3/229.short
4100  - http://www.ajevonline.org/content/41/3/229.full
SO  - Am J Enol Vitic.1990 Jan 01; 41
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.