Effect of different initial TSS level on physico-chemical and sensory quality of wild apricot mead Abrol Ghan Shyam*, Joshi V K Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, India. *E-mail of corresponding author: ghanshyamabrol@gmail.com
Online published on 9 November, 2012. Abstract Influence of initial TSS (total soluble solids) level on physico-chemical and sensory evaluation of mead was investigated and is reported here. Wild apricot fruit is higher in titrable acidity (2.23 ± 0.16%MA), lower in TSS (10.0 ± 0.24°B) but has appreciable amount of ascorbic acid (37.30 ± 0.13 mg/100gm). Honey was used to ameliorate the initial TSS to 22, 24 and 26°B of wild apricot must to prepare wine and compared with that made with sugar. Rate of fermentation (RF) of honey based must was found higher than sugar based must. Among all the musts, RF of 26ºB honey must was the highest but, the fermentation efficiency of 26ºB wild apricot sugar based wine was the highest. In general, the fermentation efficiency increased with increase in initial TSS of wild apricot must. Out of two sources of sugar used, wild apricot sugar based wine had higher TSS, total sugars, pH, volatile acidity, ethanol and total phenols while wild apricot honey wine (mead) recorded higher reducing sugars, titratable acidity and higher alcohols. With the increase in initial TSS level of the musts (22º to 26ºB), reducing sugars, total sugars, titratable acidity, volatile acidity, ethanol content, higher alcohols and total phenols increased, whereas pH was decreased, irrespective of sugar source used. Based on the various physico-chemical characteristics, initial TSS of 26ºB was found to be optimum for mead preparation. On the basis of sensory characteristics, wild apricot must of 26ºB was awarded with better score because of balanced astringency, alcohol, sugar and acid level. Top Keywords Wild apricot, Mead, Wine, Fermentation, Saccharomyces cerevisiae, Total soluble solids, TSS. Top |