ORANWINE - A NEW WINE COOLER WITH BLOOD ORANGE JUICE

This paper reports a study on the preparation of 2 new wine coolers fr om a common red table wine and blood orange juice, mixed in the ratios of 50/50 and 75/25 (V/V). Carbon dioxide was added after clarificatio n. The effect of microwave treatment and storage at 4 degrees C and 20 degrees C For up to 7 months was investigated. The products were char acterized by evaluation of aroma components (terpenes and esters), col our and sensory analysis. The storage temperature played a more import ant role than microwave treatment on the quality of the products. The comparison of sensory qualities and colour showed that the best wine c ooler was the 50/50 untreated one stored at 4 degrees C. It maintained Freshness characteristics for up to 7 months of storage, while the ot her wine coolers had a shelf life of 3-5 months.