Characterization of some flavored alcoholic beverages

Authors:

Diana Moigradean, Mariana-Atena Poiana, Luminita-Nicolina Baloi, Liana-Maria Alda, Despina-Maria Bordean

Volume 27, Issue 4;
Pages: 399-402; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

The aim of this study was to design and characterize some alcoholic beverages with improved sensory features by addition of flavoring agents and sugar. In this purpose, various plants mixture such as rosemary (Rosmarinus officinals L.), mint (Mentha piperita L.), sage (Salvia officinalis), thyme (Thymus vulgaris L.), lemon balm (Melissa officinalis L.), elderberry flowers (Sambucus L.) and cinnamon (Cinnamomum cinnamomum L.) were used as flavoring ingredients. The macerates involved in this study were prepared using as extraction media vodka with an alcoholic degree of 40% (v/v) at a ratio dried plant: vodka of 1:25 (w/v) for a duration of 72 hours at room temperature. The caramelized sugar was used to improve the taste and the color of the developed alcoholic beverages. The flavored alcoholic beverages were analyzed in terms of sensory properties, total acidity, total dry extract and relative density. Also, the alcoholic degree was determined. The flavored alcoholic beverages are clear, with a slightly sweet taste and a color depending on the plant mixture used in their recipe. The alcoholic degree of the obtained beverages was 40% (v/v). Our results prove that the using of various alcoholic plant extracts could be recommended for improving the sensory properties of the alcoholic distilled beverages and also to obtain a wide range of varieties for this kind of products

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