Apricots enzyme preparation

The simplest and cheapest way to produce supported PaHNL is to use almond meal itself. The step of purification of the enzyme is avoided [43], but low loading of enzyme is the main disadvantage. Other HNLs have also been employed using this crude type of enzyme preparation, such as apple, apricot, cherry, plum [44, 45], peach and loquat [46] meal. However, these catalysts were applied to a minor extent compared with almond meal. 

Wild apricot (Prunus armenica L.) grows naturally in hilly areas of northern India. It is highly acidic, fibrous, and low in TSS, and, thus, not utilized commercially. Preparation and evaluation of a vermouth from its fruit was undertaken (Abrol, 2009). Vermouths at different sugar (8,10, and 12 °Brix), alcohol (15%, 17%, and 19%), and spices levels (2.5% and 5%) were prepared. Those used in extract preparation are shown in Plate 8.1. The base wine was prepared from crushed fruit, adjusted to 24 °Brix, and diluted in a 1 2 ratio with water. To this mixture was added 200 ppm sulfur dioxide, 0.1% diammonium hydrogen phosphate (DAHP), and 0.5% pectinase enzyme. A 24-h active yeast culture initiated fermentation. The procedure is illustrated in Fig. 8.4. A maturation period of 6 months improved the quality of the vermouth. 

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