## 4 Conclusions  
Three approaches for the preparation of AWTBs using rose oil industry byproducts were investigated, namely, coformation of the solid byproducts with the grape must (ARW_CoF series), maceration of the solid byproducts in preliminarily prepared rose \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Series**} & **Sample** & **Sensory Evaluation** & **Ranking** \\ \cline{2-4}  & **Control** & **80.0 \(\pm\) 1.5** & **-** \\ \hline \multirow{4}{*}{ARW\_CoF} & ARW\_CoF\_12.5** & \(84.2\pm 1.3\) & I \\  & ARW\_CoF\_25** & \(80.9\pm 1.2\) & III \\  & ARW\_CoF\_50 & \(83.4\pm 1.6\) & I \\  & ARW\_CoF\_100 & \(78.4\pm 1.9\) & IV \\ \hline \multirow{4}{*}{ARW\_M} & ARW\_M\_12.5** & \(81.0\pm 1.1\) & II \\  & ARW\_M\_25 & \(82.3\pm 1.4\) & I \\  & ARW\_M\_50 & \(77.6\pm 1.6\) & III \\  & ARW\_M\_100 & \(73.7\pm 1.8\) & V \\ \hline \multirow{4}{*}{ARW\_E} & ARW\_E\_50 & \(79.1\pm 1.2\) & II \\  & ARW\_E\_100 & \(81.0\pm 1.0\) & II \\ \cline{1-1}  & ARW\_E\_200 & \(74.9\pm 1.5\) & V \\ \cline{1-1}  & ARW\_E\_400 & \(70.2\pm 1.3\) & V \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Overall sensory evaluation and ranking of the AWTBs. wine (ARW_M series), and addition of ethanol-water extracts of solid rose byproducts to preliminarily prepared rose wine (ARW_E series). The dynamics of the relative density during fermentation of the grape must (11 days) of the control rose wine and the ARW_CoF were similar, which suggested that the addition of the rose byproducts did not hamper the growth of the yeasts. The amount of ethanol in the products did not differ significantly, except for ARW_E_200 and ARW_E_400 (ARW_E series), where the concentration of this compound was higher than 15% (\(v/v\)). The addition of solid rose byproducts/extracts during fermentation or in the preliminarily prepared rose wine did not negatively affect the formation of higher alcohols. The polyphenol content increased significantly from 230.00 \(\pm\) 5.21 (control) to 296.13 \(\pm\) 3.57 (ARW_M_100), 295.50 \(\pm\) 3.78 (ARW_CoF_100), and 293.73 \(\pm\) 4.29 (ARW_E_400) umol GAE/L, rendering the AWTBs with a higher antioxidant activity. The highest amounts of tartaric acid were observed in ARW_E400 (220.91 \(\pm\) 3.10 mg/L), ARW_E200 (218.21 \(\pm\) 2.53 mg/L), and ARW_CoF50 (218.65 \(\pm\) 2.32 mg/L). In all variants, obtained by all three methods used for AWTB preparation, the syringic acid, also a characteristic compound of wines, was found in the range from 60.53 \(\pm\) 0.72 to 81.17 \(\pm\) 0.65 mg/L. The most positive sensory analyses evaluated the AWTBs from the ARW_CoF series, with the ARW_CoF_50 and ARW_CoF_12.5 variants scoring the highest results. The experimental data and sensory analyses suggested that the solid rose oil byproducts added to the grape must during its fermentation did not negatively influence the fermentation process. The results of the present study indicated that rose oil industry byproducts could be successfully valorized for the preparation of AWTBs, and contribute to the augmentation of the total polyphenol content, antioxidant capacity, and new aroma profile of the final products. Conceptualization, A.S. and H.S. ; methodology, A.S., P.D. and H.S. ; validation, R.D., A.S., and V.C. ; formal analysis, A.S. and P.D. ; investigation, A.S., M.G.T., R.D., P.D. and I.D. ; resources, H.S. and A.S.; data curation, A.S., H.S., V.C. and I.D. ; writing--original draft preparation, A.S.; writing--review and editing, H.S., V.C., and A.S.; visualization, H.S., R.D., A.S. and P.D. ; supervision, A.S.; project administration, H.S. and A.S.; funding acquisition, H.S., A.S. and V.C. All authors have read and agreed to the published version of the manuscript. This research was funded by the National Science Fund of Bulgaria (Ministry of Education and Science), project KIT-06-Austria/4, and by the Scientific Fund of the University of Food Technologies, project 05/18-H.  
Not applicable. Data Availability Statement: Data are available on request.