Year: 2018 | Month: December | Volume 7 | Issue 2
Development of Health Functional Wine produced from Emblica officinalis and Phyllanthus niruri and a Comparative Study of them over Commercial Wine
Abstract:
Wine is one of the functional fermented foods that have many health benefits. Using fruits and herbs having medicinal and nutritional value as a substrate for wine production, the health benefits of them can be improved widely. Bhumi Amla and Indian gooseberry, which are known for its high medicinal and nutritional value, are used as the substrate here. Fermentation is carried out with Saccharomyces cerevisiae. Daily monitoring was done to study the composition and characteristics of the wine. The wine produced resembled the commercial wine in terms of its composition, taste and aroma. After the fermentation period the wine was analysed for pH, total soluble solids, alcohol and antioxidant profile, post aging. The wines with Phyllanthus niruri and Emblica officinalis displayed high quantum of tannins, phenols and free radical scavenging activity. After the aging period parameters such as Antioxidant profile, Alcohol content, Total Suspended Solids (oBrix), pH, Titratable Acidity were analysed. These parameters were compared with that of commercial wine. Thus the studies showed that the pH, TSS, Tannin and Alcohol content were higher for commercial wine. But the phenol, reducing sugar and % inhibition of free radicals is higher for homemade wine.
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