## 3 Results and Discussion
### Sensory Analyses
The sample ARW_CoF_25 had a relatively intense aroma, clean, with tangible notes of rose, the fruity nuances still dominated, but the harmony with the florals was not positive, the taste of the wine slightly sharpens, the acids were more irritating and somehow dry, bitterness appears and the aftertaste was sharper. In the aromatized wine-type beverage ARW_CoF_50, the harmony between wine and floral notes was very well expressed. The aroma was strong and clean, with a pronounced dominance of elegant floral nuances. The fruitiness was weakly expressed, but it blended well into the general flavor perception. The taste of the sample was balanced, the acids were softened and embedded in the body with a soft and elegant finish. The flavor was strongly floral with scents of rose, but fine, clean, and light. The sample with the highest amount of added solid rose byproducts ARW_CoF_100 (25 g per litter) had the strongest expression of floral nuances, but lost a lot of harmony in the aroma and somewhat in the taste. The notes were strong, but coarse, together with the pronounced, intrusive notes of rose, \"green\" grassy nuances were sensed, the taste of the sample was dense, with a weaker feeling of acidity, quite soft, but the notes of raw, green, grassy mass intruded in the aroma. Here, the addition of rose byproducts negatively influenced the overall appearance and perception of the aromatized wine-type beverage, despite the distinguished floral expression. The general impression of the ARW_M series (Figure 2) was that in postfermentative maceration of the rose byproducts in the preliminarily prepared rose wine, the influence of the rose byproducts was coarser than in cofermentative maceration during alcoholic fermentation of the grape must (series ARW_CoF). The tested beverages of the series differed in their organoleptic profile, and in samples ARW_M_50 and ARW_M_100, a strong negative influence of the added solid rose byproducts was perceived. The harmony in the first two samples of the series was better expressed, while in the second, the wine notes were interwoven in the most balanced way with distinct floral nuances. The ARW_M_12.5 sample had a more intense, clean aroma, with well-woven delicate fruit and floral nuances, without harshness in the aroma. The taste was very harmonious, with a playful juicy acidic sense, without bitterness, with a delicate taste aroma and a fresh aftertaste. In this sample, the fruity wine characteristics are very well combined with the delicate floral rose aroma. Sample ARW_M_25 has the same character as ARW_M_12.5, but the floral nuances are more pronounced and dominating without compromising the complex character of the wine drink. In sample ARW_M_50, and especially in ARW_M_100, the harmony between the wine notes and florals is strongly disturbed, along with the floral rose notes, rough green-grassy vegetal nuances appear, notes of stork's-bills (_Pelargonium roseum_), geranium (_Geranium macorrhizum_), and sweet-scented geranium (_Pelargonium gravelens_). They are particularly noticeable in the aftertaste aroma, changing the character of the drinks and making them intrusive and inharmonious. An irritating acidic taste appeared as the bitterness increased and became more persistent. The sensory profile of the AWTBs of the series ARW_E suggested that their flavor is the most disharmonious of the three series of products. There were problems with the clarity of the samples, which was most probably due to insoluble essential oils. Slight grayish nuances in the color of the wines were observed, which were especially noticeable in samples ARW_E_200 and ARW_E_400. In the beverage's aroma, atypical fruit and boiled fruits were felt. With the increase of ethanol-water extract amounts added, the aroma became sharper, fiery, and alcoholic. The flavor of the first two samples was soft, and the acidic taste was melted, but the feeling of mild heat turned into flames in the last samples of the series.