Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period

Since herbal distillates added to Kefir beverages as flavors in Iran. Then its effects on chemical characteristics and rate of Etanol in the Kefir Beverage were evaluated. In this research, four natural distillates samples like mint, pennyroyal, dill and pussy as natural and traditional additives were used. These were added to kefir beverages at four concentrations % 0.5, 0.2, 0.1 and 0.05 (Volumetric). Then these flavoured samples were kept in a period of 21 days in 25° centigrade temperature. Then we took samples by gas chromatography and chemical experiments to determine the percentage of ethanol during 7, 10, 14 and 21 days. Through this research we found that the storage time and the distillates condensation has caused to significant increase in ethanol level at kefir samples and the most amount of ethanol was dedicated to the distillates of the mint during storage period. In spite of significant effect) p (0.05> of the storage time and the distillates condensation, the rate of ethanol in all samples observed in standard limitation.