Studies and Research on the Development of Innovative Wine-Based Products

Wine has been part of the history mankind for millennia and is a very important product industry from an economic point view, being considered luxury product, which makes it susceptible to fraud adultery. The predisposition purchase new foods or products obtained in non-traditional way depends largely on individual, perception consequently, approach consumer development focused needed. In current study, wine was as healthy base innovative – jelly jellybean. By valorizing properties several ingredients anise, cinnamon, cloves, lime Psyllium husk were improved considering sensory physicochemical profile. It noticed that viscosity significantly influenced by amount added (5g, 10g) 152 cP 5g 96.8 10g added, similar results reported jellybean 20.4 2g 60.2 4g added. Also, acidity addition husk, values varying according proportion.