A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye

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dc.authorscopusid15735689600
dc.authorwosidCOSKUN, Fatma/ABA-3446-2020
dc.contributor.authorCoşkun, Fatma
dc.date.accessioned2022-05-11T14:44:55Z
dc.date.available2022-05-11T14:44:55Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractHardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7-10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 degrees C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.
dc.identifier.doi10.3390/beverages3010002
dc.identifier.issn2306-5710
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85111256014
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/beverages3010002
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9830
dc.identifier.volume3
dc.identifier.wosWOS:000455136300002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkun, Fatma
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofBeverages
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecthardaliye
dc.subjectfermented beverage
dc.subjectmustard seeds
dc.subjectPhenolic Composition
dc.subjectAcid
dc.subjectResveratrol
dc.subjectFlavonoids
dc.subjectInhibition
dc.subjectCultures
dc.subjectStorage
dc.subjectHealth
dc.subjectWhite
dc.subjectJuice
dc.titleA Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
dc.typeReview Article

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