Open AccessDevelopment and Qualitative Analysis of Pomegranate Wine Fortified with Tulsi Extract
Author(s) -
Anuja Chandore,
Prof. Mr. Todkar Ashish,
Nitin Ubale,
Mr. Hanmant Bodhankar
Publication year - 2022
Publication title -
international journal of advanced research in science, communication and technology
Language(s) - English
Resource type - Journals
ISSN - 2581-9429
DOI - 10.48175/ijarsct-2628
Subject(s) - wine , food science , fruit wine , flavor , phytochemical , aging of wine , chemistry , punica , flavonoid , health benefits , traditional medicine , fermentation , medicine , biochemistry , antioxidant , brewing
Wine is alcoholic beverage which is obtained by natural fermentation of fruits. The fruits used for wine making are guava, pomegranate, grapes, sapota, fig. the fruit asked in this study is pomegranate. Health benefits of pomegranate wine have been widely studied and reported. However, fortification of wine for increasing properties like flavor, strength and taste has become recent trends, but fortification of wine with tulsi extract is less explored. So, this work explains how pomegranate wine can fortified with tulsi extract in two different concentrations. The study provides the information regarding physicochemical analysis and phytochemicals present in wine. In sensory evaluation, the wine with tulsi extract is more acceptable and in case of phytochemical analysis Tannins and Polysaccharide is absent and Terpenoid, Sponins, Flavonoid, and Alkaloids are present. pH of fortified wine is 3.7 and 3.1 successively and titrable acidity is 0.37 and 0.32. as tulsi extract is added, the medicinal values are added to the wine which makes the wine healthier for consumption. This study provides a good reference for future industrial production of fortified wines.