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Документ Antioxidant properties of water-alcohol infusions of teaherbal compositions based on yerba mate(2022) Shevchenko, Oleksandr; Kuzmin, Oleg; Melnyk, Oksana; Khareba, Volodymyr; Frolova, Natalia ; Polyovyk, VolodymyrДля технології виробництва лікеро-горілчаних напоїв ресторанного господарства запропоновано використання водно-спиртових настоїв чайно-трав'яних композицій на основі йерба мате (Ilex paraguariensis), що мають підвищені антиоксидантні властивості та сенсорні показники.Документ Influence of plant raw materials on the alcohol infusions quality(2020) Dubovkina, Iryna; Kolesnyk, Victoriia; Polupan, Valentyn; Melnyk, Oksana; Kiiko, VictoriiaThe aim of the work is to study the influence of plant raw materials on the alcohol infusions quality. For the preparation of plant raw materials, samples were taken and crushed: Echinacea purpurea root, Rhodiola rosea root, Zingiber officinale root, dried kelp Laminaria. Study of sensory quality indicators of alcohol infusions from plant raw materials was carried out on a five-point scale, taking into account the weights; physico-chemical parameters is determined in relation to the volume fraction of alcohol, mass fraction of essential oil and the concentration of the general extract in the test solution. Consumer properties of alcohol beverages are formed at all stages of their production, so before adding alcohol to the finished drink was considered appropriate to investigate the quality of the obtained semi-finished products. Organoleptic characteristics of alcohol infusions from plant raw materials have a harmonious pleasant taste and aroma, transparent, attractive color, no sediment. The strength of the samples is in the range from 43.0 to 55.0% and is explained by the different concentration of alcohol in the water- alcohol mixture during the extraction of plant components. Fluctuations in the content of essential oil and extractives are due to the peculiarities of the chemical composition of vegetable raw materials. The presence of biologically active substances, a number of vitamins and mineral compounds in the experimental samples of infusions allows them to be used in multi-component alcohol beverages, characterized by reduced toxic effect. Alcohol infusions for further production of multicomponent alcohol beverages were obtained. The conducted researches for organoleptic and physico-chemical indicators give the bases to create a drink with the forecasted high indicators of quality.