Abstract

Introduction: Wild apricot fruit (Prunus armenica L.) grows naturally in hilly areas of northern India. The fruit is highly acidic, fibrous but low in TSS (°B) and thus, not utilized commercially.

Materials and methods: Wild apricot vermouth was prepared having different alcohol levels (15,17 and 19%), different sugar levels (8,10 and 12 °B) and spices and herbal extract levels (2.5 and 5.0%).

Results and discussion: Out of three different alcohol levels used, the highest TSS, ethanol, higher alcohols and total esters were found in 19% alcohol level vermouth whereas, total sugars, titratable acidity and total phenols were recorded in 15% alcohol level wild apricot vermouth. Out of three different sugar level used, vermouth having 12% sugar had the highest TSS, reducing sugars, total sugars and total esters as well as total carotenoids. Further, 5% spices extract had more pronounced effect on TSS, total sugars, titratable acidity, total esters and total phenols than 2.5% spices level.

Conclusion: The base wine contained residual sugars, desirable acidity, proper amount of TSS, low volatile acidity and satisfactory amount of tannins and total esters and hence was found suitable for vermouth preparation. Based on physic-chemical quality characteristics, a product having 8% sugar, 17% alcohol and 5% spices extract was adjudged to be best by the judges.

Keywords: Wild apricot fruit; Base wine; Spices and herbal extract; Vermouth