Next Article in Journal
Is Binge Drinking Prevalent in Greece after the Emergence of the Economic Crisis? Assessment of This Idea Using the Theory of Planned Behavior
Next Article in Special Issue
The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition
Previous Article in Journal
Assessing the Role of Emotional Associations in Mediating Crossmodal Correspondences between Classical Music and Red Wine
Previous Article in Special Issue
Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92
Article Menu

Export Article

Open AccessReview
Beverages 2017, 3(1), 2; doi:10.3390/beverages3010002

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

Food Engineering Department, Agricultural of Faculty, Namık Kemal University, 59030 Tekirdag, Turkey
Academic Editor: Shao Quan Liu
Received: 15 November 2016 / Revised: 18 December 2016 / Accepted: 20 December 2016 / Published: 1 January 2017
(This article belongs to the Special Issue Fermented Beverages)
View Full-Text   |   Download PDF [214 KB, uploaded 1 January 2017]

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. View Full-Text
Keywords: hardaliye; fermented beverage; mustard seeds hardaliye; fermented beverage; mustard seeds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Coskun, F. A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”. Beverages 2017, 3, 2.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top