Non volatile constituents of the vermouth ingredient Artemisia vallesiaca

Pollastro, Federica; Lopatriello, Annalisa; Vouillamoz, José F.; Appendino, Giovanni; Taglialatela‐Scafati, Orazio; Forino, Martino

doi:10.1016/j.fitote.2019.104312

Cited by 1 publication

(1 citation statement)

References 8 publications

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“…Some of the recipes are close to those of the West European vermouths, following classic technologies of production and ingredients. Still, the Artemisia-flavored wines from the region are less studied, especially the variety of their flavoring compositions [17][18][19]. At the same time, scientific research on the properties and production of similar aromatized wines is increasing internationally [20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

Boneva,

Ivanova,

Grozeva

et al. 2024

Beverages

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Flavoring wine with Artemisia species, together with other aromatic herbs and/or fruits, is a practice that has evolved in different parts of Bulgaria. The aromatized wine-based beverage, called pelin, is named after the Bulgarian common name for the genus Artemisia. In this paper, we present Zmeyovski pelin, the history of which dates back to the early 20th century. We employed semi-structured interviews with 15 pelin producers from the Zmeyovo village with an age span from 44 to 83 years. The relative frequency of citation for each stated taxon was recorded. We explored the changes in the plant knowledge of the pelin makers and discussed the drivers for it. From a modern perspective, pelin can be considered a functional beverage since the aromatic plants and fruits adds a variety of biologically active substances to it, thus enhancing its health benefits. We regard the consumers’ inquiry about the benefits of the added plants as a driver for mitigating the plant awareness disparity among the local community.

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