Herbal wine preparation from agricultural wastes

Abstract

Preparation of herbal wine from different herbs, fruit and vegetable waste was carried out by simple fermentation process. The pineapple, beetroot and carrot leftover pulp as well as its peel are used with various herbs to make herbal wine. The herbs used are tulsi, amla, ginger, tea leaves, aloe vera, and peppermint. The fermentation was carried in two groups A and B. In group A all the herbs are used with pineapple, beetroot and carrot peels while in group B all the herbs are used with pineapple, beetroot and carrot leftover pulp obtained after extracting its juice. The fermentation process was carried out in presence of active yeast (Saccharomyces Cerevisiae) at room temperature for 10 days. After the fermentation process its pH, specific gravity and percentage of alcohol content were monitored. These herbal wines were found to be better in quality and due its various health benefits it can be widely used in medical application for preventing and treating various disorders.