RESEARCH FERMENT PRODUCTION WINE FROM  ROSE APRICOT FRUIT

Hoàng Thị Lệ Thương; Phạm Thị Lan

doi:10.34238/tnu-jst.10251

RESEARCH FERMENT PRODUCTION WINE FROM ROSE APRICOT FRUIT

About this article

Received: 02/05/24 Revised: 03/04/25 Published: 03/04/25

Authors

1. Hoang Thi Le Thuong , Tan Trao Universty
2. Pham Thi Lan, Tay Bac Universty

Abstract

To shorten fermentation juice processing time, preserve the fresh state of ripe fruit, diversify products, and increase income for apricot growers, we researched fermenting apricot wine from pure juice. Rose apricot juice has a total sugar content of 9.6g/100 ml, vitamin C content of 13.2%, total acid of 2.5%, pH of 2.7 and is used for white wine fermentation. The change in the quality of the apricot wine fermentation liquid during the fermentation process was evaluated by quantifying aldehydes, total acids, vitamin C content, and alcohol content. Monitoring the fermentation behavior showed a rapid decrease in sugar content and a gradual accumulation of alcohol, reaching 13.5% volume. While the content of phenolic compounds and antioxidant capacity decreased after fermentation, they remained at high values. Apricot wine has a characteristic flavor, color with an increased organic acid content and a gradually better organoleptic profile after 30 days of fermentation. The finished wine has ingredients that meet Vietnamese wine standards QCVN 6-3:2010/BYT.

Keywords

Affect; Growth dynamics; Rose apricot; Wine; Yeast

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DOI: https://doi.org/10.34238/tnu-jst.10251

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