Bulletin of Environment, Pharmacology and Life Sciences
Bull. Env. Pharmacol. Life Sci., Spl Issue [2] 2023: 100-102
©2023 Academy for Environment and Life Sciences, India
Online ISSN 2277-1808
Journal’s URL:http://www.bepls.com
CODEN: BEPLAD
SHORT COMMUNICATION OPEN ACCESS
Production of Herbal Wine
Shete P.B.*, Gharge P. P., Sawant P. L., Ruikar S. S. and Pathade G. R.
Krishna Institute of Allied Sciences, Krishna Vishwa Vidyapeeth, Deemed To Be University, Karad,
Maharashtra, India
ABSTRACT
Herbal wine is prepared either by a single herb or by adding a mixture of multiple herbs. The herbal wine has many
health benefits. The present study aimed to make an herbal wine with ginger and lemon. The strain of Saccharomyces
cerevisiae was isolated from natural sources and used as a fermenting organism. Herbal wines of various combinations
as ginger + lemon + jeshthamadh, ginger + lemon + rock sugar and ginger + lemon + honey were produced and subjected
to their physicochemical analysis. All the wine samples were found to be having sweet smell, and a sweet-sour taste. The
color of the wine sample was brownish pink. The pH of the wine sample was found to be in the range of 6.1 to 6.8 and the
alcohol percentage was found to be in the range of 9.93% to 11.04%. The wine produced with the combination of ginger
+ lemon + honey showed the highest alcohol percentage. A further optimization study should be carried out for
winemaking.
Key words: Herbal wine, Saccharomyces cerevisiae, ginger, lemon.
Received 28.04.2023 Revised 20.05.2023 Accepted 11.06. 2023
INTRODUCTION
Before the revolution in medicinal area and rise of modern medicines, people were treated using herbal
formulations that were derived from plants [6]. Herbs have many positive effects on health of human
beings. Many well-known herbal plants have been demonstrated to possess strong anti- bacterial, anti-
inflammatory, anti- tumor and immune stimulatory properties. They have been utilised extensively in the
preparation of health drinks [1]. Herbal wine serves as an excellent vehicle for extracting some of the
beneficial components of plants because of the solvent properties of its alcohol paired with the acidity
that typically characterizes wines of a particular terroir. Many wines are made from herbs with perceived
medicinal value and such wines have many additional health benefits. The most important of these
bioactive constituents of herbs present in the wine are alkaloids, tannins, flavonoids, saponins and
phenolic compounds [2]. Herbal wine prepared with incorporation of herbs possesses many health
benefits. Herbs have natural anti-bacterial constituents. Most of the herbs have anti-cancerous, anti-
diabetic, anti-microbial and anti-inflammatory properties [4]. Wine gives the relaxation to body organs
necessary for the metabolic activities like digestion and absorption of human diet [5].
MATERIALS AND METHODS [4]
The Yeast Culture
Saccharomyces cerevisiae was isolated from ginger peel by employing enrichment culture technique
where the ginger peels and spoiled pomegranate grains were added in the 100mL sterile Sabouraud’s
broth and incubated on shaker at 175rpm for 24-h.The loopful of enriched culture was streaked on the
Sabouraud’s agar and plates were incubated at 280C for 48-72-h.The well isolated, convex, smooth and
typical curd like smelling colony was selected, observed for typical budding yeast cell, the characteristics
of Saccharomyces cerevisiae. The isolate was subjected to characterization with respect to its cultural and
morphological characteristics with respect to colony characteristics and cell morphology with reference
to [6].
Inoculum Preparation
The yeast isolate was inoculated in 300mL sterile Sabouraud’s broth in 500mL capacity flask and
incubated on shaker at 175 rpm for 24-h to get fresh and luxuriant biomass of yeast.
Preparation of Fermentation Medium
Fresh disease-free ginger (100-g), lemons (10 in number) were selected for the production of wine.
Ginger was peeled and blended to obtain juice. The lemon juice was extracted by squeezing the lemons.
The juices were filtered through muslin cloth and diluted to 600 mL with sterile distilled water to prepare
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“Must”. For removing most of spoilage causing and pathogenic microbes, the must was heated at 68oC for
25 min., then it wascooled at freezing temperature. The 3 g/100mL ammonium sulphate was added to
must to adjust nitrogen content. 600 mL must was distributed in three 1000 mL bottles, labeled as 1, 2
and 3. All the bottles were added with 0.5% cinnamon powder.
In bottle 1, sugar was added with 5% licorice powder. In bottle 2, 5% rock sugar and in bottle 3, 5%
honey was added. The 50 mL yeast inoculum was added in each bottle. The flasks were incubated at 280C
for 48-hwith intermittent shaking. After 48 h, flasks were kept for incubation at 25oC for 7 days. After 7
days of fermentation, the herbal wine was studied for its physicochemical properties. The wine was
decanted in sterile flask and stored for aging.
RESULTS AND DISCUSSION
The isolated colonies were studied for colony characterization as shown in Table 1. Form the observed
characters, the isolate was tentatively confirmed as Saccharomyces cerevisiae. The physicochemical
properties of juice prior to fermentation are listed in Table 2 while the properties after the fermentation
are listed in Table 3 and 4.
The typical morphological features of yeast showed that it was Saccharomyces cerevisiae (Table-1).It is
evident from the Table-2 the ginger, lemon had pH of 5.6 and 3,0, respectively, while mixed juice of both
had pH of 4.5 which is desired pH for yeast fermentation. The colours of ginger and lemon juice were light
pink and white, respectively, of mixed juice it was white to straw coloured.
The Table-3 indicates that the sugar contents of three different fermentation i.e.one Ginger + Lemon +
Rock sugar, two Ginger + Lemon + Licorice powder and three Ginger + Lemon + Honey, were 12,11 and
12% respectively before fermentation while after fermentation it were 8, 7 and 9 %,respectively.
The physic chemical characteristics of final wine product are presented in Table-4.It was found that all
three wines showed desired properties. had sweet smell and odour, sweet sour to sour taste, pink to
pinkish brown colour, 6.1-6.8 pH, 7-9% sugar and 6.86-7.04 % alcohol content.
Table 1: Colony Characters of the Yeast Isolate
Size Shape Consistency Colour Elevation Opacity
1 mm Round Smooth White convex Opaque
Table 2: Physicochemical Characters of Raw Juice
Fruit juice used pH of juice Color of juice
Ginger 5.6 Light pink
Lemon 3.0 White
Mix juice 4.5 White to straw
Table 3: Sugar content of Juice before and after Fermentation
Juice-mix(fermentation Sugar content before Sugar content after fermentation
medium constituents) fermentation (%) (%)
Ginger + Lemon + Rock sugar 12 8
Ginger + Lemon + Licorice
11 7
powder
Ginger + Lemon + Honey 12 9
Table 4: Physicochemical Characters of Wine
Ginger + Lemon + Rock Ginger + Lemon + Ginger + Lemon +
Test
sugar Licorice powder Honey
Smell Sweet Sweet Sweet
Taste Sweet sour Sour Sweet sour
Odour Sweet Sweet Sweet
Colour Pink Brown Pink brown
pH 6.1 6.5 6.8
Sugar content 8% 7% 9%
Alcohol percentage 6.93 6.86 7.04
BEPLS Spl Issue [2] 2023 101 | P a g e ©2023 Authors, INDIA
CONCLUSION
The ginger and lemon blended herbal wine can be prepared with all desired qualities of wine and using
the Saccharomyces cerevisiae isolate. Such soft drinks products have wide market.
REFERENCES
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Edn., Churchill Livingstone, London.
CITATION OF THIS ARTICLE
Shete P.B., Gharge P. P., Sawant P. L., Ruikar S. S. and Pathade G. R. Production of Herbal Wine. Bull. Env. Pharmacol.
Life Sci., Spl Issue [2]: 2023: 100-5-107.
BEPLS Spl Issue [2] 2023 102 | P a g e ©2023 Authors, INDIA
