Open AccessSelection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties
Author(s) -
N.R. Simonyan,
A.K. Solomonyan
Publication year - 2021
Publication title -
agrogitut'yun ev tekhnologia
Language(s) - English
Resource type - Journals
ISSN - 2579-2822
DOI - 10.52276/25792822-2021.2-213
Subject(s) - organoleptic , wine , food science , white wine , chemistry
The aim of the research is to identify and select natural fruit ingredients for the production of wine cocktails with high organoleptic properties via investigating the chemical and organoleptic indices of the produced cocktails. Dried apricots and kumquat fruits have been selected as fruit ingredients. They have been mixed with the dry white wine materials with the doses of 10 g/dm3 and 20 g/dm3 respectively.