| Title | Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry |
|---|---|
| ID_Doc | 15562 |
| Authors | Slavov, A; Spasov, H; Dinkova, R; Denev, P; Dincheva, I; Topuzova, MG; Chalova, V |
| Title | Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry |
| Year | 2023 |
| Published | Applied Sciences-Basel, 13, 18 |
| Abstract | Featured Application: The present study explores the possibility of the preparation of aromatized wine-type beverages with added byproducts of the essential rose oil industry. The study revealed the opportunity for the production of new wine-type beverages with distinctive and pleasant rose aromas, and enhanced amounts of polyphenols. The potential production of these types of beverages would contribute to both diversification of the wine market and the valorization of byproducts of the essential rose oil industry. While satisfying the customer demand for more versatile natural products, the process is in line with the concept of circular economy, where either zero or minimal waste is generated in human industrial life. The aroma bouquet of wine depends mainly on grape (variety, crop, climate, location, and so on), yeasts/microorganisms, and wine aging. Additionally, the wine flavor can be modulated by adding herbs, extracts, byproducts, and so on. The aim of the present study was to characterize aromatized wine-type beverages (AWTBs) prepared by supplementation with rose oil industry byproducts (ROIBs). Three approaches were employed: 1. dried ROIBs were added to the grape must, followed by fermentation with Saccharomyces cerevisiae (ARW_CoF); 2. dried ROIBs were added to preliminarily prepared rose (ARW_M); 3. 70% (v/v) ethanolic extracts of ROIBs were added to preliminarily prepared rose (ARW_E). The polyphenol content in the modified beverages increased significantly from 230.00 +/- 5.21 (control) to 296.13 +/- 3.57 (ARW_M_100), 295.50 +/- 3.78 (ARW_CoF_100), and 293.73 +/- 4.29 (ARW_E_400) mu mol GAE/L. The addition of ROIBs did not alter the formation of higher alcohols, since their contents in the AWTBs and the control were below 65 mg/L. The amount of phenethyl alcohol increased significantly from 1.07 +/- 0.15 mg/L to 4.08 +/- 0.30, 4.96 +/- 0.24, and 5.77 +/- 0.28 mg/L in the ARW_E_400, ARW_M_100, and ARW_CoF_100, respectively. The sensory evaluation revealed a preference for AWTBs from the ARW_CoF series. The results suggested that rose byproducts could be successfully utilized for the preparation of new AWTBs enriched with phenolic antioxidants, while exhibiting a distinctive and pleasant rose aroma. |
| https://www.mdpi.com/2076-3417/13/18/10417/pdf?version=1695029354 |
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