Abstract:
The present study has as main objective the evaluation of the methods of obtaining a bitter type curative beverage to evaluate the possibility of superior utilization of the medicinal plants. Aromatic and condimentary plants have been used. Among the plants used: Angelica archangelica, artichoke (Cynara scolymus), basil (Ocimum basilicum), Thymus serpyllum, Achillea millefolium, Juniperus communis, Hyssopus officinalis, Salvia officinalis, Origanum vulgare, Glycyrrhiza glabra, Mentha piperita, Melissa officinalis and Fir resin. The variants used were V1 -sweetening sugar, V2 -sweetening with liquorice V3 -unsweetened and V4 -alcohol of 50 %vol. The analyzes were performed according to scientific literature. Alcoholic strength, pH, phenolic compounds and sensory analysis were evaluated. The study shows that it is appropriate to prepare an herbal beverage. The medicinal plants used imprinted the beverage with hints of wild flowers, coniferous trees and other aromaticplants. The liquorice sweetened variant was the most appreciated by the tasters
