Initial sugar concentration (ISC) of the must influences the physico-chemical and sensory characteristics of the must and wines. With increase in TSS of must from apple juice concentrate colour units and titratable acidity increased while pH of the must decreased. With increase in ISC of must increase in ethanol, rate of fermentation, titratable acidity, residual sugars, colour of the wine and fermentation efficiency of the musts took place. General decrease in aldehyde and sediment took place with increase in ISC of the must. The time of fermentation increased with increase in the ISC. Bitterness, colour intensity, ethanolic and sweetness attributes registered an increase with increase in ISC while aldehyde and fruity flavour decreased. No effect on acetic flavour notes was observed. Initial sugar concentration of 20 and 24°B were found to be optimum for preparation of cider and apple wine, respectively. Keeping in view the type of the product, the initial sugar concentration of the must need to be kept.
