Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method)

Teodora Emilia Coldea, Elena Mudura, Carmen Pop, Ancuța Rotar, Paula Adriana Bîrsan, Dorina Lazăr

Abstract


The sparkling wine based beverage with elderflower (Sambucus nigra L.) syrup presented improved sensorial characteristics. White wine used was Fetească regală variety, obtained in Micro winery of University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca. Elderflower syrup was prepared without thermal treatment, but was pasteurised before its addition to wine. Elderflower have many health benefits, such as diuretic, diaphoretic, or antioxidant activity. In this study it was used elderflower syrup both to improve the product s sensorial properties, and for their multiple benefits to health. The sparkling wine based beverage with elderflower syrup was produced by fermentation in the bottle (after Champenoise method), with the addition of wine yeast. The novelty brought by this paper is the use of elderflower syrup in alcoholic-beverage industry.


Keywords


elderflower, Sambucus nigra L., Fetească regală, Champenoise method

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11693

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