QUALITY EVALUATION OF DENDALION WINE

• Main Author: Aldona Sugintienė
• Format: Article
• Language: English
• Published: Valahia University Press 2010-01-01
• Series: Annals : Food Science and Technology
• Subjects: dandelion wine; sensory analysis; analytical Wine indicators; methods
• Online Access: http://afst.valahia.ro/docs/issues/2010/issue%201/2010-1-4-Sugintiene,_Kaunas_modificat.pdf

The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste),- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity).Dandelions wine is most distinguished by its flavor characteristics.