Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties

Authors

  • N.R. Simonyan, A.K. Solomonyan

Keywords:

natural fruits, fruit ingredients, wine cocktail, chemical indices, organoleptic properties

Abstract

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.

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Published

2023-08-21

How to Cite

N.R. Simonyan, A.K. Solomonyan. (2023). Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties. AgriScience and Technology, 2(74). Retrieved from https://journal.anau.am/index.php/anau/article/view/354

Issue

Vol. 2 No. 74 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.