Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry

The aroma bouquet of wine depends mainly on grape (variety, crop, climate, location, and so on), yeasts/microorganisms, aging. Additionally, the flavor can be modulated by adding herbs, extracts, byproducts, on. aim present study was to characterize aromatized wine-type beverages (AWTBs) prepared supplementation with rose oil industry byproducts (ROIBs). Three approaches were employed: 1. dried ROIBs added must, followed fermentation Saccharomyces cerevisiae (ARW_CoF); 2. preliminarily rosé (ARW_M); 3. 70% (v/v) ethanolic extracts (ARW_E). polyphenol content in modified increased significantly from 230.00 ± 5.21 (control) 296.13 3.57 (ARW_M_100), 295.50 3.78 (ARW_CoF_100), 293.73 4.29 (ARW_E_400) µmol GAE/L. addition did not alter formation higher alcohols, since their contents AWTBs control below 65 mg/L. amount phenethyl alcohol 1.07 0.15 mg/L 4.08 0.30, 4.96 0.24, 5.77 0.28 ARW_E_400, ARW_M_100, ARW_CoF_100, respectively. sensory evaluation revealed a preference for ARW_CoF series. results suggested that could successfully utilized preparation new enriched phenolic antioxidants, while exhibiting distinctive pleasant aroma.