Hardaliye

  • Fatma Coskun
Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-3934-5_10324-1
Hardaliye, a traditional beverage produced by fermentation using lactic acid bacteria, is manufactured from red grape or grape juice added with crushed mustard seeds and preserved with benzoic acid (Figs. 1 and 2). It is a popular beverage especially in the Thrace region of Turkey. It is produced by red scented grapes such as ripe Hamburg Misketi or Madam Mathies. Production of that drink begins when the grape harvest starts in October or November. After the grapes are washed and pressed, put preferably into wooden (or plastic) barrels with a tap over 10 cm from the bottom, then 0.2 % of crushed raw mustard seeds and 0.1 % of benzoic acid are added. In order to enhance the aroma, crushed cherry leaves can be mixed with black mustard seeds. Since grapes are fermented with their skins, there are transitions of some particles from the skins to the drink during production. There should be some space left in the fermentation barrel considering the swell. The lid of the barrel should be...

Keywords

Lactic Acid Bacterium Benzoic Acid Shelf Life Starter Culture Fermented Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.TekirdagTurkey