Author(s):

Anjali Banjare and Dr. Deepti Patel

Abstract: Apple (Malus domestica Borkh) is the most important temperate fruit crop cultivated widely in north – western Himalayan region and north – eastern region of India. It is extremely rich in important antioxidants, flavanoids, and dietary fibers. In the present study, the attempt was made to prepare apple cider from apple base wine and fresh apple juice. Apple base wine was blended with fresh apple juice in different concentrations viz. 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45 and 50:50. For preparing apple base wine, apple juice was ameliorated with sugar (20° B) and 100 ppm KMS then the apple must was fermented with strain of Saccharomyces cerevisiae (5% v/v) at 20 to 22°C. The fermentation was completed in four weeks at the time specific gravity of must was reached at 0.999. After fermentation the apple must was racked for clear and transparent apple base wine at 15 days of interval for three to four times. The prepared apple base wine was evaluated for different physico-chemical compositions viz. TSS (6.80^o B), titratable acidity (0.39%), pH (3.08), total sugar (3.31%), sugar: acid ratio (8.44) and ascorbic acid (0.61 mg/100 ml). After that fresh apple juice was extracted and blended with apple base wine in different concentrations. As the per cent of added juice was increased titratable acidity of apple cider was decreased and TSS, pH, total sugars, sugar: acid ratio and ascorbic acid was increased. In the sensory quality evaluation, the apple cider made with apple juice 45%: apple base wine 45% (T₈) was rated as best followed by T₇ & T₉ and considered as best cider for consumption.

Pages: 1975-1977  |  1156 Views  498 Downloads

Download (606KB)