摘要：This study refers to the possibility of rose syrup utilization, the so called —wine", realized from spontaneous fermentation. There have been analyzed the most representative physico-chemical and microbiological properties using customary methods of analysis. Because the alimentary value of this product is given by its chemical composition and by the alimentary certainty by the microbiological loading, this study used the results of the previous researches concerning the physico-chemical and microbiological properties of the rose petals, in order to explain their dynamics during the fermentation. It is recommended the —rose wine" consumption, due to its special sensorial quality and of its degree of accessibility of the raw material . rose petals Rosa centifobia, that develop properly in the culture and also in the spontaneous flora. An alcoholic fermentation controlled could lead to the getting of some stimulating beverages, with a limited content of alcohol
