Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal this research was to produce wort that could be then used a beverage with addition chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance also analyzed. Worts were prepared by standard mashing process, using Munich pale ale malt. Chokeberry juice added cooled worts. For purpose research, two versions different concentrations (10%, 20%, 30%) formulated, all subjected sensory analysis. analysis showed 30% most accepted. This concentration gave pleasant taste, but needed some improvement. To address this, mint essential oil mixture carbonation gaseous CO2 conducted. received better when carbonated mixed oil. analysis, polyphenol content chosen analyzed, along nutritional value. Polyphenol 2621.47 mg/L antioxidative activity 2.28 mmol Trolox/L. energy value determined 57 kcal. However, order optimize beverage, further should