CRAFT ALCOHOLIC BEVERAGES WITH HIGH SUGAR CONTENT

Abstract

Subject. Craft alcoholic beverages, liqueurs, spices, spicy-aromatic and fruit-berry raw materials Purpose. Justification of feasibility and selection of various plant raw materials and creation of new types of alcoholic craft products with high sugar content. Methods. Research of the main indicators of the quality of raw materials and finished solutions were standard – organoleptic and physicochemical. Results. The selection of raw materials was carried out and the formulation of three types of liqueurs was developed, the composition of which included spices and orange peel (liquor 1), spicy-aromatic (liquor 2) and fruit and berry (liquor 3) plants. The composition of liquor with spices includes cloves, black pepper, cinnamon, orange peel, and the composition of liqueurs with spicy and aromatic plants – 17 varieties of mint, lemon verbena, lemon balm and Tibetan lophant. The composition of the liqueur with fruit and berry raw materials included cherry berries and henomelis fruits. As for the methods of raw material processing, maceration and infusion were mainly used. However, in the case of henomeles, a diffusion process using granulated sugar was chosen. The results of the research showed that all liqueurs have fairly high organoleptic characteristics (4.75 – liqueur 1, 4.38 – liqueur 2 and 4.80 – liqueur 3). It is worth noting that the highest indicator for appearance and color was given to liqueur 3 with fruit and berry raw materials, while the taste characteristics and smell are best in liqueur 1 with orange peel and spices. As for liqueur 2 with spicy-aromatic plants, it is worth noting that the overall score is quite high, although it is 9% lower than that of the liqueur with the highest score. Perhaps this can be explained by the fact that this liqueur contains mint. And although mint liqueurs are quite popular in the world, the relationship to this plant is rather ambiguous. Thus, a survey of the population in social networks of Ukraine showed that for approximately 10% of the population, the smell of mint does not evoke positive taste emotions, although 90% like it very much. These associations are caused by the use of the most common mint - peppermint with high menthol content. Expanding the range of mint in the diet of the population may provide an opportunity to improve the attitude towards this plant even among those strata who did not like it. Thus, in this study, it was possible to use a variety of plant raw materials containing biologically active components and obtain liqueurs with high sensorial characteristics. Scope of results. The conducted research can serve as a basis for the development of new craft alcoholic beverages using plant raw materials with a high sugar content.