Open AccessHERBAL WINE PRODUCTION FROM FRUITS AND VEGETABLE WASTES AND PEELS
Author(s) -
A. Waheed Deshmukh,
Sadiya A. Deshmukh,
Sadiya A. Deshmukh
Publication year - 2021
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2021.v05i09.019
Subject(s) - wine , fermentation , food science , aloe vera , alcohol content , fruit wine , yeast , chemistry , horticulture , traditional medicine , biology , medicine , brewing , biochemistry
-Production of herbal wine from fruitsand vegetable waste and their peels was carriedout by using different herbs, by simplefermentation process. Different herbs such astulsi, amla, ginger, tea leaves, aloe vera, andpeppermint were used. The fermentation wascarried out in two groups A and B. In group Aall the herbs are used with pineapple, beetrootand carrot peels while in group B all the herbsare used with pineapple, beetroot and carrotwaste obtained after extracting their juices. Thefermentation process was carried out inpresence of active yeast (SaccharomycesCerevisiae) at room temperature for 10 days.Various fermentation parameters such as pH,specific gravity and alcohol content weredetermined for both the Groups A & B at roomtemperature. The yield of alcohol contents wasfound to be 10.5 and 15.75 % in peels and wasteof selected material respectively. These herbalwines were found to be better in quality and dueits various health benefits it can be widel1y usedin medical application for preventing andtreating various disorders.