Vol. 7, Issue 1 (2019)
Effect of wood chips maturation on wild apricot fruit (Prunus armeniaca L.) mead
Author(s): Ghan Shyam Abrol and Vinod Kumar Joshi
Abstract: Honey fermented alcoholic drink is called as mead. The present study was conducted to prepare functionally enriched mead by ameliorate the wild apricot fruit pulp with honey. TSS content of the wild apricot must was raised by addition of honey to 22°B, 24°B and 26°B. Wild apricot mead prepared from initial TSS 26ºB found to containe more reducing sugars, TSS, total esters, higher alcohols and ethanol content. After completion of fermentation, mead was matured to six months with wood chips of Quercus, Bombax and Acacia and evaluated for various functional properties. All the three wood chips treated wines were higher in total phenols, total esters, total caroteniods and low in titratable acidity and ethanol content than the control. Quercus treated wine was rated superior to others due to higher total esters, total phenols and reduced acidity. Acacia treated wine reduced the quantity of higher alcohols, whereas, Bombax was found highest in higher alcohols. The change in the concentration of these components during maturation improved the flavour of all the wines treated with wood chips. Out of three wood chips, Quercus treated wine was preferred to by the judges, followed by Bombax and then Acacia.
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Fig. 1: Effect of different wood chips maturation and honey concentration on TSS content of wild apricot mead
Fig. 2: Effect of different wood chips maturation and honey concentration on Reducing sugars and Total sugars content of wild apricot mead
Fig. 3: Effect of different wood chips maturation and honey concentration on Titratable acidity and pH of wild apricot mead
Pages: 1427-1432 | 348 Views 50 Downloads
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How to cite this article:
Ghan Shyam Abrol, Vinod Kumar Joshi. Effect of wood chips maturation on wild apricot fruit (Prunus armeniaca L.) mead. Int J Chem Stud 2019;7(1):1427-1432.
