Blended fruit wines based on stevia essence

Abstract

Abstract The introduction of new technology of enhanced biological value fruit wine production using the vegetable sugar substitute (concentrated stevia essence) in food and processing industry plants will permit to enlarge the range of Russian wine products manufactured from domestic natural fruit raw material. Besides, the using of domestic raw materials in the technology of enhanced biological value fruit wine production will permit to solve the import dependency problem and to replace the foreign wine products with domestic high quality competitive products, as well as to reduce the product costs which may be achieved by the partial replacement of sugar by the sugar substitute made of stevia. The natural plant sugar substitute stevia was used instead of sugar in order to reduce the energy density of fruit wines. The stevioside is resistant to thermal conditioning and it has a low decomposition level in different pH levels. The study of quality and bioavailability of wine specimen was made with use of standard methods. The analysis of fruit wine specimen bioavailability showed that blended wine based on black currant and blackberry is more replete with vitamins, minerals, and organic acids. The elaborated blended wines are valuables because they contains plant raw materials which are harmonically combined with each other and complement one another, making antioxidant effects. They are capable to slow aging and to improve metabolism as well as to prevent illnesses and to boost the immune system. The use of stevia essence as a sugar substitute in fabrication of demi-sweet fruit currant and blackberry blended wines permits to produce low-calorie wines with equal palatability.