Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry
Source abstract
Abstract
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 rosé (ARW_M); 3. 70% (v/v) ethanolic extracts of ROIBs were added to preliminarily prepared rosé (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) µmol 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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Phytochemicals and Antioxidant Activities · Horticultural and Viticultural Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Organic and Inorganic Chemistry, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
Department Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
Laboratory of Biologically Active Substances, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria
Department of Agrobiotechnologies, Agrobioinstitute, Agricultural Academy, 8 “Dragan Tsankov” Blvd., 1164 Sofia, Bulgaria
Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
Funding
National Science Fund of Bulgaria · Scientific Fund of the University of Food Technologies
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