Pre-Standard Recipe Development Study of Rowanberry Liqueur

In today's globalizing world, customer expectations and demands are changing day by day. It is possible to meet these expectations and demands by developing new products, standardizing them and presenting them in the same quality. Standard recipes, which manifest themselves as a means of standardization, play an active role in ensuring the same quality. As well as all kinds of products, standardization is applied in alcoholic beverages too. In this context, the aim of this study is to prepare the rowanberry liqueur, which is expected to manifest itself as a new product in Turkey's market, and to determine its pre-standard recipe. In addition, another aim of the research is to explore potentials that may create commercial value. An experimental research was conducted within the scope of the study. For this purpose, 10 applications consisting of experimental and control groups were carried out. The subjects were presented to the opinions of experienced and knowledgeable experts in their fields. Semi-structured questionnaires were created and forwarded to experts via e-mail, and each experiment was evaluated separately. As a result of the evaluation, it was determined that the taste of rowanberry in some subjects did not pass enough to the liqueur and the subjects were found to be unsuccessful. On the other hand, even though standard recipes have not yet been formed, some subjects were found to have commercial potential. Experts also made several recommendations for these subjects that have potential.