Wild apricot vermouth preparation

FIGURE 8.4 Flow sheet for the preparation of wild apricot vermouth (source Abrol, 2009). 

Vermouths are most commonly prepared from grape-based wines, but fruit-based wines made from mango, apple, plum, sand pear, and wild apricot may also be used. These possess distinct physicochemical and sensory qualities from standard vermouths. 

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. 

Abrol, G. S. (2009). Preparation and Evaluation of Wild Apricot Mead and Vermouth. MSc Thesis. Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, India. Amerine, M. A., Berg, H. W., and Cruess, W. V. (1967). The Technology of Wine Making. 3rd edn. AVI Publishing Co. Inc, Westport CT. 

---