摘要：Wine coolers are drinks that can be easily prepared in short time and effortless, accessible and easily distributed, bought everywhere. This study is about the wine cooler obtainment on laboratory scale with red wine and strawberry juice. The achieved products have sensorial and physic-chemical properties that are specifically related, with two components of blend. The last years, consumers have shown a preference for low-calories beverages, low-alcohol content, freshness beverages, considered more adequate that prepares wines, as we talk about rapid and light meals. In the same time we must not forget the hygienic and nutritional performances and, also, a temperate (controlled) processing. Wine cooler drinks have a small alcohol percentage, nutritional, strengthening prepared with wine, fruit-juice, vegetable-juice, and natural flavored extracts. Wine is regularly common-wine, usually from new harvest or maybe concentrated wort, partially fermented. Common wine is used 50% per total product. Cooler wine means low content alcohol drinks (5-6%) made with wine and aromatic fruit juice. Usually there are used: common white wines, light pink and red wines, concentrated wort, aromatic herbs extracts, synthesis flavors, citric acid for acidity amelioration, soft water. After these experiments we may conclude: the achieved products have sensorial and physic-chemical properties that are specifically related, with two components of blend; sensorial qualities of products are: freshness, fructosity, pleasant and harmonious taste, these outlines the properties for new products that are agreed by consumers; besides, strawberry juice is characterized by high content of vitamin C (50-150 mg/100 g juice), mineral salts, acids, oligoelements.e fo
