EXPERIMENTAL STUDIES CONCERNING OBTAINING SOME WINE COOLER PRODUCTS
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 1
Abstract
Wine coolers are drinks that can be easily prepared in short time and effortless, accessible and easily distributed, bought everywhere. This study is about the wine cooler obtainment on laboratory scale with red wine and strawberry juice. The achieved products have sensorial and physic-chemical properties that are specifically related, with two components of blend. The last years, consumers have shown a preference for low-calories beverages, low-alcohol content, freshness beverages, considered more adequate that prepares wines, as we talk about rapid and light meals. In the same time we must not forget the hygienic and nutritional performances and, also, a temperate (controlled) processing. Wine cooler drinks have a small alcohol percentage, nutritional, strengthening prepared with wine, fruit-juice, vegetable-juice, and natural flavored extracts. Wine is regularly common-wine, usually from new harvest or maybe concentrated wort, partially fermented. Common wine is used 50% per total product. Cooler wine means low content alcohol drinks (5-6%) made with wine and aromatic fruit juice. Usually there are used: common white wines, light pink and red wines, concentrated wort, aromatic herbs extracts, synthesis flavors, citric acid for acidity amelioration, soft water. After these experiments we may conclude: the achieved products have sensorial and physic-chemical properties that are specifically related, with two components of blend; sensorial qualities of products are: freshness, fructosity, pleasant and harmonious taste, these outlines the properties for new products that are agreed by consumers; besides, strawberry juice is characterized by high content of vitamin C (50-150 mg/100 g juice), mineral salts, acids, oligoelements.
Authors and Affiliations
Adriana Dabija, Amelia Buculei, Cristina-Gabriela Constantinescu, Ioana Rebenciuc
Keywords
Related Articles
- EP ID EP140235
- DOI -
- Views 106
- Downloads 0
EVALUATION OF ANTIOXIDANT AND ANTICANCER POTENTIAL OF SESBANIA ACULEATA – A MULTIPURPOSE LEGUME CROP
With the increasing side effects and decreasing effectiveness of synthetic drugs with time, trend has been moving towards the use of natural and safe drugs with less or no side effects and equal effective like synthetic...
TWO WIDELY CONSUMED WILD MUSHROOMS FROM CENTRAL CÔTE D’IVOIRE: THEIR PROXIMATE ANALYSIS, MINERAL COMPOSITION AND AMINO ACIDS PROFILE
In central Côte d’Ivoire, wild mushrooms identified as Volvariella volvacea and Psathyrella tuberculata are collected during the rainy season and valued as a traditionally nutritious food by the population. However, thei...
FATTY ACID AND AMINO ACID COMPOSITIONS OF THE GASTROPODS, TONNA DOLIUM (LINNAEUS, 1758) AND PHALIUM GLAUCUM (LINNAEUS, 1758) FROM THE GULF OF MANNAR, SOUTHEAST COAST OF INDIA
The amino acid and fatty acid contents of two gastropods viz. Tonna dolium and Phalium glaucum were determined from the Gulf of Mannar. The presences of 7 fatty acids were recorded in both species. The total fatty acid c...
INFLUENCE OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE QUALITY ATTRIBUTES OF PISTACHIO (PISTACIA VERA L.) CV. OHADI
Due to appropriate horticultural conditions of Iran, its produced Pistachio has a very high quality, and Iran is the largest producer and exporter of this nut in the world. In this research, processed pistachios were pac...
FUNCTIONAL AND SENSORY QUALITIES OF COOKIES AND CHINCHIN PRODUCED FROM WHEAT-DATE FRUIT FLOUR BLENDS
Date fruit contains more than 70% sugar mainly glucose and fructose and therefore making it an ideal replacement for sugar (sucrose) in the confectionery recipe. The study investigated the sensory qualities of cookies an...