CONSUMER VALUE OF HONEY FERMENTED DRINKS WITH ADDITION OF PUREED ROWAN
The article substantiates use ofpureed rowan in honey fermented drinks composition and carried out its experimental development. Degustation of obtained mead has been carried out and taste chart has been constructed. Sample tasting results showed a sufficient harmony of drink components. Thus, use of pureed rowan in mead technologies will expand products range and at the same time enrich honey wort composition with biologically active substances.