REINVENTING THE TRADITIONAL PRODUCTS - THE CASE OF BLACKBERRY WINE

Blackberry wine is traditionally produced in the continental parts of Croatia and consumed in moderate quantities as a dessert wine. It is often used as a popular remedy for anaemia and iron deficiency, as well as for alleviating sleep disorders, because of its mineral composition comprising among other elements, iron and magnesium. Besides minerals, blackberry wine is a good natural source of strong antioxidants, such as phenolic acids, anthocyanins, flavonols, catechins and other flavonoids. For a long time, fruit wines in Croatia were mainly produced by traditional methods in small scale. Therefore, the wines were of inconsistent characteristics and often lower quality. Small and medium scale producers are now implementing the more appropriate modern production technologies to achieve good fermentation control and produce high-quality blackberry wine. Consumers are looking for a fruit wine with traditional, geographically unique characteristics, as well as appropriate enological properties, sensory attributes and high added value (e.g. wine rich in bioactive compounds). This is in accordance with the trends in the food industry and food markets (functional, organic) that are geared towards the development of new products with the high added value associated with health or well-being of environment and society. This work aims at reinventing the traditional product blackberry wine, through the prism of claims and requirements for functional and organic foods