Department of Postharvest Technology, Dr Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan 173 230
Hard cider with varying juice per cent was prepared by blending the base apple wine with juice and evaluated. Addition of increasing concentration of juice to the base wine decreased alcohol and titratable acidity but increased the TSS, reducing sugar and pH. Blending with apple juice improved the colour and overall sensory quality but decreased the bitterness. Based on both the sensory and chemical characteristics, a product with 20% juice was adjudged as the best hard cider.
