S02 - Session P6 - Figs used as raw material for obtaining alcoholic fermented beverages

Authors: Emilia Moisescu *, Arina Antoce

The fig tree is one of the oldest species cultivated by humankind due to its ability to adapt to various soil conditions, in areas where the climate is mild, but also because it is quite resistant to diseases and pests. Despite having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are highly perishable fruits. Therefore, they are usually sold as dried fruits rather than fresh. Other derived products should also be considered to optime the use of this valuable fruit. For instance, the production of alcoholic beverages fermented from figs comes in response to the interest of producers to capitalize on these fruits in other ways than as fresh or dried fruit or jam. The present research focuses on the possibility of obtaining marketable fermented beverages made from three genotypes of figs cultivated in southwestern Romania. The aim was to provide an optimized technological process for producing alcoholic drinks fermented from fresh figs and to assess their quality and acceptability. The products were obtained in triplicate from each fig genotype, and their quality was evaluated by determining their main chemical parameters and sensory properties. This research provided valuable information regarding the technological process for fermented fig beverages, which can still be further refined to meet the consumer's demand better.