NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS

Abstract

The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.