Innovative technologies for developing functional fermented
beverages: kvass, cider, elderflower sparkling drinks and elderflower
liqueur.
D. SIMINEL1*, B.C BUICAN1, C.L. COLIBABA1, C.E. LUCHIAN1, C.E. SCUTĂRAȘU1,2, I.
BUȚERCHI1, V. COTEA1,2
1
Ion Ionescu de la Brad Iasi University of Life Sciences, 3rd M. Sadoveanu Alley, Iași 700490,
Romania
2
Research Center of Oenology, Romanian Academy, Iași branch, 9th M. Sadoveanu Alley, Iași
700505, Romania
*danasiminel95@[Link]
Abstract
Functional beverages are a growing focus in food research, as consumers increasingly seek
products that offer health benefits beyond basic nutrition. Examples include kombucha, kefir,
fortified juices, herbal infusions, and artisanal fermented drinks. This study presents the
development of four functional fermented beverages: a kvass, an elderflower “socată”, cider
sparkling drinks, and an elderflower liqueur. All products were produced under laboratory
conditions using local ingredients and controlled fermentation or maceration. Physico-chemical
parameters (alcohol content, acidity, pH, residual sugars) and sensory attributes were
evaluated. The formulations aimed to improve both nutritional quality and consumer
acceptability. The results highlight their potential as sustainable, health-oriented, value-added
functional beverages with market relevance. [1-4]
Keywords: future technologies, health-promoting beverages, low-alcohol beverages,
compositional analysis, autochthonous raw materials
Introduction
Functional fermented beverages have gained increasing attention in recent years due to their
nutritional value, natural origin, and health benefits. Among them, kvass — a low-alcohol
beverage obtained by fermenting rye bread — is appreciated for its refreshing taste, probiotic
potential, and positive effects on metabolism and cardiovascular health. Cider, produced
through apple fermentation, represents a valuable artisanal alternative with diverse flavors, even
when using autochtonous and local apple varieties not traditionally suited for cider-making.
Elderflowers (Sambucus nigra) offer significant potential in developing alternative drinks:
elderflower liqueur, obtained by alcoholic maceration, and the naturally fermented sparkling
beverage “socată” are rich in bioactive compounds with antioxidant properties and delicate floral
aromas. This study aims to valorize these four beverages by adapting traditional methods to
laboratory scale, assessing their physico-chemical and sensory parameters for the development
of artisanal, functional products with commercial potential. [1-5]
Materials and methods
This study evaluated four types of low-alcohol beverages obtained through distinct technological
processes. Kvass: Three commercial samples from Moldova (Gotter, Beermaster, Spicușor)
and one lab-made variant (dried rye bread, osmosed water, sugar, glucose syrup, yeast) were
fermented for 72 hours in two stages to support alcohol (~4% vol.) and probiotic content. Cider:
Produced from a mix of Florina, Generos, and Idared apples, six variants were obtained—three
still and three sparkling. Sparkling versions underwent secondary bottle fermentation using
yeasts (X5, CX9), sugar, and enzymes. Sparkling elderflower drink: A naturally fermented
beverage made with elderflower syrup, lemon, forest fruit syrup, spices, and Saccharomyces
cerevisiae (4 g), fermented in two stages (4 and 3 days), then filtered and bottled. Elderflower
liqueur: Obtained by cold maceration of elderflowers in 96% ethanol for 30 days at 14–15 °C,
followed by blending with sugar syrup and maturing for four months at 18 °C. All samples were
analyzed for alcohol, acidity, pH, sugars, color, aroma (GC-FID/GC-MS), and underwent
standardized sensory evaluation by trained panelists.
Results and discussions
The results obtained for the four low-alcohol beverages revealed significant differences based
on raw materials, processing technology, and final composition. Kvass, both in commercial
samples and the laboratory-made version, complied with the GOST 31494-2012 standard,
showing regulated pH and acidity levels; sample V1 stood out for its higher sweetness, lower
density, and dominant caramel aroma. In apple cider, the secondary fermentation led to a
decrease in malic acid and a slight increase in pH and alcohol content in the sparkling variants,
with V2.1 appreciated for its effervescence and toasted bread aroma, and V1.2 (still) for its
intense forest fruit notes.
The naturally sparkling elderflower drink, enriched with natural additives, reached an alcohol
content of up to 4.2% vol. and stood out through high acidity, complex aromas, and noticeable
chromatic differences—particularly the rosé variant, which had the most persistent foam and
was preferred by most tasters. As for the elderflower liqueur, all three variants met the EU
regulations for alcohol and sugar content, with V2 having the highest levels, while V1 was
notable for its balanced acidity, superior clarity, and strong elderflower aroma. Chromatography
confirmed floral, citrus, and vegetal volatiles, highlighting the beverages' natural character.
Conclusions
The study highlighted the technological and sensory potential of low-alcohol beverages obtained
through fermentation and maceration. Kvass showed a balanced profile of sweetness, acidity,
and specific volatile compounds, with sample V1 being the most appreciated. In the case of
apple cider, secondary fermentation led to a more stable product with complex aromas and
effervescence preferred by consumers. The sparkling elderflower drink demonstrated a vibrant
aromatic profile and good physicochemical stability, with the rosé variant receiving the highest
preference. The elderflower liqueur resulted in a refined and well-balanced beverage, where
floral and citrus volatiles defined its elegant character, with sample V1 being considered the
sensory benchmark.
References
[1]. Lidums, D. “Quality parameters of fermented kvass extract” (CHEMINĖ TECHNOLOGIJA, 2016)
[2]. Savu I. “Bere,cvas,cidru” Editura. (GRAMAR, 1993).
[3]. Cotea Valeriu V., Focea Mihai Cristian, Luchian Camelia Elena “Influence of Different
Commercial Yeasts on Volatile Fraction of Sparkling Wines” (2021).
[4]. Barros L. “Antioxidant activity of elderflower extracts in traditional and commercial beverages”,
Journal of Functional Foods, vol. 2(2), pp 73-79 (2010).
[5]. MKinley M. C. “Functional ingredients and beverages: applications of elderflower extracts in
modern drinks”, Beverage Journal, vol. 15(4), pp 10-16 (2007).