Functional properties of rich sweet vermouth from wild apricot fruits

Abstract

Wild apricot fruit (<em>Prunus</em> <em>armenica</em> L.) found grown naturally in hilly areas of northern India. The fruit is highly acidic, fibrous but good in TSS (°B) and thus, not utilized commercially. However it is used in the preparation of traditional distilled alcoholic beverage <em>moori </em>which is not only higher in methanol (2268.35 mg/L) but also in microbial pathogens. The present study was conducted to prepare wild apricot sweet vermouth 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%). The base wine prepared from wild apricot fruits found to posses better antioxidant activity and total phenols over traditional drink <em>moori.</em> Further, the base wine contained residual sugars, desirable acidity, proper amount of TSS, low volatile acidity and satisfactory amount of total phenols and total esters and hence was found suitable for vermouth preparation. 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. On the basis of functional properties, a product having 8% sugar, 17% alcohol and 5% spices extract was adjudged to be best and recommended for further preparation.