Aromatized Wine-Type Beverages with Added Byproducts of Essential Rose Oil Industry

Abstract

The aroma bouquet of wine depends mainly on grape (variety, crop, climate, location, and so on), yeasts/microorganisms, and wine aging. Additionally, the wine flavor can be modulated by adding herbs, extracts, byproducts, and so on. The aim of the present study was to characterize aromatized wine-type beverages (AWTBs) prepared by supplementation with rose oil industry byproducts (ROIBs). Three approaches were employed: 1. dried ROIBs were added to the grape must, followed by fermentation with Saccharomyces cerevisiae (ARW_CoF); 2. dried ROIBs were added to preliminarily prepared rosé (ARW_M); 3. 70% (v/v) ethanolic extracts of ROIBs were added to preliminarily prepared rosé (ARW_E). The polyphenol content in the modified beverages increased significantly from 230.00 ± 5.21 (control) to 296.13 ± 3.57 (ARW_M_100), 295.50 ± 3.78 (ARW_CoF_100), and 293.73 ± 4.29 (ARW_E_400) µmol GAE/L. The addition of ROIBs did not alter the formation of higher alcohols, since their contents in the AWTBs and the control were below 65 mg/L. The amount of phenethyl alcohol increased significantly from 1.07 ± 0.15 mg/L to 4.08 ± 0.30, 4.96 ± 0.24, and 5.77 ± 0.28 mg/L in the ARW_E_400, ARW_M_100, and ARW_CoF_100, respectively. The sensory evaluation revealed a preference for AWTBs from the ARW_CoF series. The results suggested that rose byproducts could be successfully utilized for the preparation of new AWTBs enriched with phenolic antioxidants, while exhibiting a distinctive and pleasant rose aroma.