IMPROVEMENT OF ALCOHOLIC BEVERAGES TECHNOLOGY FOR RESTAURANT BUSINESS

Abstract

INTRODUCTION Today, vegetable raw materials are increasingly used in the development of alcoholic beverages 1 . Herbal beverages commonly consumed worldwide contain different chemical substances that display a broad spectrum of biological activities. They have gained growing interest among scientists and consumers due to their antioxidant properties and fragrance 2 . The ability of plant phenolics to act as free radical scavengers has led to increased interest in their ability to act as antioxidants 3 . Beverages are rich sources of natural bioactive compounds such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins and terpenoids, among others 4 .