Science, Technologies, Innovations №3(35) 2025, 46-60 p

http://doi.org/10.35668/2520-6524-2025-3-06

Kovalоva O. S. — PhD in Engineering, Associate Professor, Associate Professor of the Department of Food Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, Ukraine, 49000; +38 (096) 781-29-64; livre@i.ua; ORCID: 0000-0002-9508-2701

Pivovarov O. A. — D. Sc. in Engineering, Professor, Professor of the Department of Food Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, Ukraine, 49000; +38 (097) 342-46-60; apivo@ua.fm; ORCID: 0000-0003-0520-171X

Vakulenko A. V. — Higher Education Student of the Department of Food Technologies, Dnipro State Agrarian and Economic University, Serhiy Yefremov Str., 25, Dnipro, Ukraine, 49000; +38 (066) 910-38-44; avakulenko07@gmail.com; ORCID: 0009-0002-3309-7059

USE OF FLOWER RAW MATERIALS IN WINE PRODUCTION

Abstract. The paper substantiates the feasibility of using non-traditional floral raw materials, in particular petals of the Damask rose (Rosa damascena), acacia flowers (Robinia pseudoacacia), and marigolds (Tagetes erecta), for the production of wines by cold extraction at temperatures of 4–15 °C. The novelty of the research lies in the development of an innovative technology for the production of floral wines, which ensures optimal preservation of biologically active compounds (terpenes, flavonoids, anthocyanins) and the creation of product with exquisite organoleptic characteristics that meet modern requirements for drinks. The use of petals collected during the period of maximum concentration of aromatic substances, with subsequent cold extraction in a ratio of 1:5 (raw material to liquid) for 12–48 hours to extract geraniol, linalool, and quercetin, which form a delicate floral aroma and pink-golden color, is proposed. The developed technology includes fermentation with yeast at 15–20 °C, stabilization with sulfites (50 mg/l), and aging in stainless steel tanks, which guarantees microbiological stability and long-term shelf life of the product. The organoleptic evaluation confirmed high sensory indicators: the rose wine was distinguished by a delicate aroma with citrus notes (4,8 points), the acacia wine by honey softness
(4,6 points), and the marigold wine by spicy tartness (4,4 points). The use of local raw materials reduces the cost and emphasizes regional identity, which contributes to the popularization of wines on local and international markets. The developed drinks are universal for gastronomic use, perfectly combined with desserts, fish dishes, and spicy snacks, and also correspond to the trends for organic products due to the absence of synthetic additives. The prospects of the technology are associated with adaptation to industrial production and integration into gastronomic tourism, which can strengthen Ukraine’s position in the craft beverage segment.

Keywords: floral wines, cold extraction, Damask rose, acacia, marigolds, biologically active compounds, antioxidants, organoleptic properties.

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