Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
2021; 213–216
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Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties

Nune Sim*

Received: 2025-01-09 · Published: 2021-06-30

© 2021 The Author(s) and the original publisher.

Licence: as stated by the publisher.
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Original title
Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties
Author
Nune Sim
Source journal
Vol. 2 No. 74 (2021): “AgriScience and Technology” scientifi
Published
2021-06-30
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2021.2-213

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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