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 or and sensory analysis. The storage temperature played a more importa nt role than microwave treatment on the quality of the products. The c omparison of sensory qualities and color showed that the best wine coo ler was the 50/50 untreated one stored at 4-degrees-C. It maintained f reshness characteristics for up to 7 months of storage, while the othe r wine coolers had a shelf life of 3-5 months.