## 3 Results and Discussion
### Aromatized Wine-Type Beverages Characteristics
The GC-FID analyses revealed that no significant increase in methanol content was observed, although in samples ARW_E_400, ARW_CoF_100, and ARW_M_100 the amount was slightly higher than the control wine (Table 5). The amounts determined were far below the permissible limits (250 mg/L for rose type wines) [18]. The quantity of ethyl acetate determined in the control wine was 23.57 \(\pm\) 1.62 mg/L and in the range from 23.15 \(\pm\) 1.48 to 28.67 \(\pm\) 2.01 mg/L for the aromatized wine-type samples. Ethyl acetate is among the esters dominantly present in wines, and is the main reason in certain cases for the changed sensory characteristics. In higher amounts of ethyl acetate (more than 100-150 mg/L), an acetone aroma is perceived [28], but concentrations below the threshold are favorable. In the range of 30 to 80 mg/L, the ethyl acetate increases the depth of the wine body, richness, and sweetness, and can contribute positively to the wine character and the pleasant wine bouquet [29]. The amounts of higher alcohols were slightly increased in the aromatized wines compared to the control rose wine (Table 5). Higher alcohols (fusels) are an important factor in the overall enological characteristics of wines, and in concentrations lower than 300 mg/L have a beneficial effect on the aroma bouquet [30; 31]. In higher concentrations, they negatively affect the proper and pleasant wine aroma. The AWTBs and the control rose had total amounts of higher alcohols lower than 65 mg/L (Table 5). Therefore, the addition of extracts and solid rose byproducts (during grape must fermentation or by maceration in the prepared rose) did not significantly alter the formation of higher alcohols. It should also be noted that the amounts of fusels, propanol, and butanol were below concentrations which can pose a danger to human health [31]. To achieve a better characterization of the AWTBs, the total component composition was also investigated (Tables 6 and 7). Of the polar nonvolatile metabolites, the presence of low-molecular weight carbohydrates (glucose, fructose, galactose, and some disaccharides) was observed to the greatest extent (Table 6). However, no increase in their amounts was observed in all variants of the AWTBs compared to the control rose wine. Of the amino acids, L-homoserine was found in the largest quantities. The primary acids in grapes found in higher amounts were tartaric acid, malic acid, and, depending on the grapes but usually in small amounts, citric acid [32]. These acids were also found in the wines during the maceration, extraction, and fermentation. The highest amounts of tartaric acid were observed in the ARW_E_400, ARW_E_200, and ARW_CoF_50, although the values were closer to the control wine (Table 6). Syringic acid, also a characteristic compound of wines, was found in higher amounts, with a certain increase in its concentration observed in the variants obtained by all three methods used for AWTBs compared to the control. This may be due, to some extent, to the breakdown of malvidin in the course of obtaining the wine. Syringic acid and its naturally occurring derivatives have a beneficial effect on human health [33]. [PERSON] et al. [33] suggested potential therapeutic applications of syringic acid because of its antioxidant, anti-inflammatory, anticancer, antidiabetic, antiendotoxic, neuroprotective, cardioprotective, and hepatocyte properties. In the course of fermentation, other acids, such as lactic, succinic, acetic, and so on, were formed, and their role in the final aroma of the wine may also be considered.