Ripening stage of Luizet and quality of apricot distillates | Maturité du Luizet et qualité des eaux-de-vie d'abricots
2010
Ducruet, J. | Coutant, C. | Wang, M. | Deneulin, P. | Fleury, D., Ecole d'ingenieurs de Changins, Nyon (Switzerland) | Defayes, A. | Baumgartner, D. | Christen, D.
This project aimed to relate the ripening stage of apricot (cv. Luizet) at harvest and the chemical and sensory quality of the apricot distillates obtained. Results showed that a higher ripening of the apricots significatively enhanced ethanol yield and decreased methanol level in the distillates. In parallel, aromatic compounds profiles were established through electronic nose. These analyses evidenced various profiles, principally depending on the apricot ripening level and at a minor degree on the orchard location (valley and hillside). However, the prolongation of fruit ripening isn’t illimited: a panel of 187 consumers globally preferred the distillates from apricots harvested at optimal ripening stage, then from over-ripe fruits and finally from unripe fruits. A multilinear correlation explained 64.7 % of the preferences of the panel considering the soluble solid content, the color and the firmness of the fruits.
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