Hardaliye: fermented grape juice as a traditional Turkish beverage

Arıcı, Muhammet; Çoşkun, Fatma

doi:10.1006/fmic.2001.0413

Cited by 54 publications

(55 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After fermentation starts, the juice is recirculated twice every other day, then the mix is left to ferment at room temperature for 7-10 days. If the temperature is low, the fermentation time is longer (two or three weeks) [4,26]. If bitterness caused by the mustard seeds is more than enough to prevent hardaliye consumption, water is added to hardaliye [30].…”

Section: Hardaliye Productionmentioning

confidence: 99%

“…If it is aged, hardaliye may contain alcohol [4,26]. Hardaliye is relatively rich in aroma compounds.…”

Section: Hardaliye Productionmentioning

confidence: 99%

“…In addition, this compound helps to create the special flavor of hardaliye [4]. Allyl isothiocyanate can be obtained from the seeds of black mustard (Brassica nigra) or brown Indian mustard (Brassica juncea).…”

Section: Hardaliye Productionmentioning

confidence: 99%

“…Arici and Coskun [4] investigated some properties of 26 aged hardaliye samples. The pH value of hardaliye produced according to traditional method ranged from 3.21 to 3.97; red color (Hunter Lab aL value) of samples ranged from 1.33 to 9.66.…”

Section: Studies Carried Out On Hardaliyementioning

confidence: 99%

“…"Functional Foods" are foods or dietary components that may provide a health benefit beyond basic nutrition. Health can be better controlled through the food choices made knowing that some foods can provide specific health benefits [4].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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

Çoşkun

2017

Beverages

View full text Add to dashboard Cite

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.

show abstract

Section: Hardaliye Productionmentioning

confidence: 99%

“…If it is aged, hardaliye may contain alcohol [4,26]. Hardaliye is relatively rich in aroma compounds.…”

Section: Hardaliye Productionmentioning

confidence: 99%

Section: Hardaliye Productionmentioning

confidence: 99%

Section: Studies Carried Out On Hardaliyementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Çoşkun

2017

Beverages

View full text Add to dashboard Cite

show abstract

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Mirmohammadi

Zamindar

Razavi

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Microorganisms and their fermentative activities have had a distinctive role in human being as old as civilization (Erten et al., 2014;Mith et al., 2014). A broad variety of foods and beverages have been produced by fermentative activities of microorganisms, which finally led to desirable biochemical changes in different foods (Blandino et al., 2003;Ferreira et al., 2000). Decreasing the volume of material to be transported, increasing the nutritive value, degrading undesirable component, reducing the cooking time, energy consumption, and making safer products are other benefits of fermentation ac-

show abstract