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

Abstract

Abstract:Hardaliye 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 • 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.

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

“…Another non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey, is "Hardaliye". 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 [63]. The predominant LAB species found in hardalyie are L. paracasei subsp.…”

PENGARUH PENAMBAHAN ASAM BENZOAT TERHADAP PERTUMBUHAN RAGI DAN KADAR ALKOHOL PADA FERMENTASI KULIT NANAS (Ananas comosus L.) LOKAL

“…722/menkes /IX/ 88, tetapi dalam penggunaanya harus sesuai dengan dosis yang dianjurkan (Handoko, 2015). Menurut Coskun (2017), asam benzoat dapat menurunkan atau menghambat produksi alkohol dengan mempengaruhi pertumbuhan ragi, sehingga produk hasil fermentasi tidak bersifat alkoholik. Berdasarkan penjelasan tersebut penulis ingin melakukan penelitian yang bertujuan untuk mengevaluasi pengaruh penambahan asam benzoat terhadap pertumbuhan ragi dan kadar alkohol pada fermentasi kulit buah nanas lokal.…”

“…Semakin tinggi kosentrasi asam benzoat yang ditambahkan, mengakibatkan penurunan kadar alkohol pada proses fermentasi kulit nanas lokal. Menurut Coskun (2017), asam benzoat menghambat atau mengurangi produksi alkohol karena menekan pertumbuhan ragi. Hal tersebut sesuai dengan penambahan beberapa konsentrasi asam benzoat yang mempengaruhi penurunan kadar alkohol pada fermentasi kulit nanas.…”

“…Demikian terjadi karena asam benzoat mampu menghambat pertumbuhan ragi. Sama seperti halnya penelitian yang dilakukan oleh Coskun (2017), Asam benzoat dapat menurunkan atau menghambat produksi alkohol dengan mempengaruhi pertumbuhan ragi.…”

Gastronomide Kültürel Miras Bakış Açısıyla Kırklareli Hardaliyesi nin Geleneksel Üretiminin Değerlendirilmesi (Evaluation of Traditional Production of Kırklareli Hardaliye from the Viewpoint of Cultural Heritage in Gastronomy)

“…Alanyazın incelemesi gerçekleştirildiğinde gastronomide kültürel miras bakış açısıyla geleneksel Hardaliye üretimine ilişkin herhangi bir çalışmaya rastlanmamıştır. Hardaliye ile ilgili çalışmalar genellikle Hardaliyenin kimyasal ve mikrobiyolojik özelliklerini incelemektedir (Arici ve Coskun, 2001;Bayram, Esin, Kaya, İlhan, Akın ve Etdoğer, 2015;Coskun, 2017;Gucer vd, 2009). Bu araştırma Hardaliyenin geleneksel yöntemlerle yapılışını gastronomide kültürel miras bakışıyla inceleyen ilk araştırma olması sebebiyle önem taşımaktadır.…”