HERBAL WINE

GUIDED BY – DR.P A PAWAR SIR

MADE BY - BHAGYESH JIRAPURE
Herbal Wine
Abstract
•Production of herbal wine from fruits and vegetable waste and
their peels was carried out by using different herbs, by simple
fermentation process. Different herbs such as tulsi, amla, ginger,
tea leaves, aloe vera, and peppermint were used. The fermentation
was carried out 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 waste
obtained after extracting their juices. The fermentation process
was carried out in presence of active yeast (Saccharomyces
Cerevisiae) at room temperature for 10 days. Various
fermentation parameters such as pH, Specific gravity and alcohol
content were determined for both the Groups A & B at room
temperature. The yield of alcohol contents was found to be 10.5
and 15.75 % in peels and waste of selected material respectively.
These herbal wines were found to be better in quality and due its
various health benefits it can be widel1y used in medical
application for preventing and treating various disorders.
Introduction
 Wine is an alcoholic beverages made from fermented foods.
Since from ancient times generally it is made from grapes, by
fermenting grapes for specific duration of time, adding them
in oak barrels followed by storage in wood barrels covered
with leather cloth. The earliest known winery is the 6100
year old Areni-1 winery in Armenia.Wine reached the
Balkans by 4500 BC and was consumed and celebrated in
ancient Greece, Thrace and Rome. Throughout history, wine
has been consumed for its intoxicating effects. Wines are also
produced from other fruits like apple, berries, apricot, kiwi,
strawberry, cherry, mango, banana etc. Wine made from fruits
contains alcohol content of 5.5- 15.5 % by volume. Wines are
the healthful beverage that has been seen as a natural remedy
for man’s illness from early day and are said to aid recovery
during convalescent period.
 Herbal wines are the wine having medicinal properties which is
usually prepared with incorporation of different herbs and
medicinal plants. Herbal wines have anti-cancerous, anti-microbial,
anti-diabetic and anti-oxidant properties. It has many health
benefits like reduction in ovarian cancer, strengthening the bones
and overall skeleton, cancer cell deteoriation, prevention of hearth
strokes by keeping he coronary arteries clean, elevating lung
functionality. India has rooted evidences of expertise in Ayurveda
where herbs, herbal powders and liquid herbal formulation are
proved effective against diseases from common aliments to fatal
diseases. Therefore these materials provide good adjuncts for
herbal wine production having various health benefits and can be
used to prevent diseases. The different types of herbs used for
wine production are holy basil (Oscimum sanctum), Peppermint
(Menthe arvensis), ginger (Zinziber officinale), Indian gooseberry or
Amla (Emblica officinalis), Aloe vera (Aloe barbadensis), Tea
(Camellia sinensis) etc. These herb plays a vital role for flavour
enhancement and act as a preservative in wines.
The herb used in wine contains more tannins, polyphenols and
lower acidity. Tannins found in the herbs are astringent in nature;
they have aroma enhancing and antioxidant properties.They
contain hydroxyl groups and carboxyl groups to form
complexes with proteins.These antioxidants are found in
flowers, fruits, steam, roots, bark and leaves. Now a days herbal
infusions are trendy in wine. These herbs either in powder form
or completely dry form are mix with base wine to increase its
positive effect on health and over all body of human beings.
The agricultural waste is generated in tonnes from beverages
and fruit juice industries discard on daily basis.These wastes and
peels contain valuable nutrients components of simple sugar
such as sucrose, glucose and fructose. Ligno-cellulose is a major
structural component of woody and non woody plants.The
waste generated after extracting juice from fruits and vegetable
and its peels can be used to make wine by Fermentation
process.
The fermentation is a simple process in which conversion
of sugar into alcohol and carbon dioxide takes place in
presence of yeast. In the present study the preparation of
herbal wine from fruits and vegetable waste as well as its
peel has been reported. The pineapple, beetroot and
carrot waste and it peels are used to make wine. The
herbs such as tulsi, amla, peppermint, aloe vera, ginger and
tea leaves are added to wine to increase its flavour and
health benefits. The fermentation is carried out in two
groups A and B in an anaerobic fermenter. In group A all
these herbs and peels of pineapple, beetroot and carrot
are used while in group B all these herbs and wastes of
pineapple, beetroot and carrot are used. The controlled
fermentation was carried out with proper anaerobic
conditions in both the fermenter to avoid bacterial
growth. Various fermentation parameters such as pH,
specific gravity and alcohol content were determined for
both the Groups A & B at room temperature.
Herbal Wine
Before the revolution in medicinal area and rise of modern
medicines, people were treated using the herbal formulations
that were derived from plants. Herbal infusions are trendy in
wine these days. These herbs are either in powder form or
completely dry form. Herbs has many positive effects on
health and overall body of the human. These herbs tend to
have anti - microbial; anti - cancerous properties. Herbal
formulations confer the health benefit on host beyond the
normal benefit. Host will be benefitted both physically and
mentally. These herbal infusions in alcoholic drinks and
beverages have tended to lower down the hypertension and
increase overall body performance. Different types and
cosmopolitan variety of herbs play a vital role in flavor
enhancement and wine production.The herbs used in herbal
wine are having more tannins, polyphenols and lower titratable
acidity.
 Herbal extracts have surplus esters and aldehydes making
it nutritional and medicinal.Tannins found in the herbs are
astringent in nature; they have aroma enhancing and
antioxidant properties.They contain hydroxyl groups and
carboxyl groups to form strong complexes with proteins.
These are diverged to have polygamous roles like enhancers,
preservatives and antioxidants.These antioxidants are found
in flowers, fruits, stem, roots, bark and leaves. Many studies
have shown that consuming red wine can delay ageing and is
protective against many diseases. Herbal wine’s constituents
are aromatic and helpful in maintaining the health of animals
and human beings. Herbal wine has many health benefits like
reduction in ovarian cancer, strengthening the bones and
overall skeleton, cancer cells deteoriation, prevention of
heart strokes by keeping the coronary arteries clean,
elevating the lung functionality. In a nutshell these herbs can
deliver good anti-microbial, anti-bacterial properties, anti-
mutagenic properties.
 History of Herbal Wine
 When the contemporary medicine was not in use, herbal formulations
were tried on persons to heal and for body soothing. The earliest
evidence of plant additives in fermented beverages were reported in
China and Middle East. Chemical analysis data of earthenware gave the
proof of herbal incorporation in ancient alcoholic beverages. Also,
addition of tree resin in wine was reported to protect the consumer
against wine disease. Evidences of tree fragrance additives along with
native species like rice, wheat and millets in the alcoholic formulation
were reported in china.Vegetable, fruits and roots-bulbs like ginger,
garlic and onion were subjected to fermentation in aqueous medium
thus producing herbal formulation. These ingredients are macerated
mixed together, steeped and strained for extracting herbal flavours.
These ingredients are still part of Egyptian wine making and tradition
and are effective against common ailments like cough, common cold and
fever . Researchers have started to report chemical and botanical
evidence like herbal concoctions in alcoholic drinks. At the same time
Abydos wine, herbal drink made of native rosemary and mint mixed
with thyme added to fermented emmer wheat barley beverage from
Spain came into reflection
 MATERIALS AND METHODS
A)Herbs, fruit and vegetable used:

The pineapple (Ananas comosus), beetroot carrot and vegetable

were purchased from the local market .The herbs used in the
process such as holy basil/ tulsi (Oscimum sanctum), Peppermint
(Menthe arvensis), ginger (Zinziber officinale), Indian
gooseberry/amla (Emblica officinalis), aloe vera
(Aloe barbadensis) and tea leaves (camellia sinensis)are also
brought from the local market.These materials were selected
due to their some uncommon and unmatched medicinal
properties which makes them special and essential in this work.
B)Preparation of raw materials
The pineapple, beetroot and carrot were washed
thoroughly and peeled. The juice was extracted from
pineapple, beetroot and carrot with help of juicer. The
remaining waste left after extracting juice as well as its
peels where used in this work. All the herbs were cleaned
and washed under running water properly under running
water. The ginger and amla were cuts into smaller pieces
where as pulp from aloe vera was extracted. The extracts
of tulsi, peppermint and tea leaves were prepared by
soaking them in boiled water for 30 minutes.
The fermentation process was done in two groups A and B
in a fermenter. In group A all the herbs with peels of
pineapple, beetroot and carrot were used while in group B
all the herbs with wastes of pineapple, beetroot and carrot
were used. The proportions of herbs in both the fermenter
A and B was maintained same as shown in Table 1.
C)Preparation of yeast
The dry yeast (Saccharomyces cerevisiae) were
purchased from local market. The activation of dry
yeast was done by taking 100 ml each of lukewarm
water having temperature of 45-50 ̊C in two beakers
and adding 15 gms of sugar in each beaker with
proper stirring then 15gms of dry yeast was added in
both the beaker with proper stirring. After keeping
both the beakers undisturbed for 10-15 minutes the
froth formed will ensure that the yeast is being
activated and then added to both the fermenters
A and B.
D)Fermentation of wine

The respective mixture of A and B were added in both fermenter

along with the prepared activated yeast at the room temperature
of about 27 ̊C and maintained constant for subsequent time. The
anaerobic fermentation was encouraged through airtight
arrangement and providing an outlet for CO2 into the balloon.
The fermentation was carried out at room temperature for next
10 days. After the fermentation the pH, specific gravity and
percentage alcohol content of fermentation broth was measured
of both the fermenter A and B respectively.
Herbs Used in Making Herbal Wine
 Herbs act as enhancer, antioxidants, preservative
in wine. Herbs aids in body weight management
and good cardiovascular activity. Evidences of
usage of herb from Palaeolithic period are there
where the herbs are subjected to steeping and
straining for flavour extraction and kept for
fermentation or mixing with alcoholic beverage
like beer. India has rooted evidences of expertise
in Ayurveda where herbs, herbal powders and
liquid herbal formulations were proved effective
against diseases from common ailments to fatal
diseases . Herbs along with liquid solutions
(herbal formulations) were used for treatment of
since the invasion of diseases on mother earth.
Different types of herbs used in making herbal wine
Name of Medicinal usage of Quantity Parts of Result %
the herb herb herb or (Ethanol/
plant Remarks)
used
Holy basil Therapeutic properties 15 gm herb Stem , Wine made
/tulsi against common ailments in 200 ml leaves of from holy basil
(Oscimum like cold, cough, chronic water holy extract
sanctum) dysentery. Anti- Giving 200 basil/tulsi received the
cancerous, anti-oxidant, ml of best views for
anti-diabetic and good extract & flavour scored
gastro-intestinal effect. Leaves were 15/20
boiled in Wine with
water 5.51% of
ethanol
produced

Lemon grass Medicinal properties 15 gm in Herb Pleasent aroma,

(Cymbopog against stomach 200 ml itself scored max.
on citratus) disorders, fever, Giving 200 Points 16/20 in
anticancerous ml of aroma
extract
Name of Medicinal usage of herb Quantity Parts of Result %
the herb herb or (Ethanol/
plant Remarks)
used

Peppermint Stimulating, stomachic and 10 gm of Herb

(Menthe carminative properties like leaves in 200 used-
arvensis) indigestion, gastro- ml of water mint
intestinal, antiemetic, leaves
lowers cholesterol and 1%,3%,5%,
lower the activity in liver 7%,9%
enzyme. extracts
used
Ginger Antioxidant, regulation of 10 gm of Roots
(Zinziber glucose and lipid levels, roots Cut
officinale) anti-cancerous and into pieces
antifungal effects. Effective Boiled with
against respiratory 200 ml of
congestions and common water
ailments like cough and
cold.
Name of Medicinal usage of herb Quantity Parts of Result %
the herb herb or (Ethanol/
plant Remarks)
used

Indian Rich source of vitamin C, 100 gm Berry 10% alcohol

gooseberry good for eye sight and hair has highest
(ANOLA) growth, effective against 1%,3%,5% Dried polyphenols
(Emblica constipation and stomach ,7%,9% anola used content.
officinalis) disorder. extracts , Whole Gooseberry
used berry wine was
better in
terms of all
sensory and
biochemical

Aloe vera Antibacterial, antifungal, 100 ml of Aloe 8.52 %

(Aloe antiviral, anti-inflammatory, aloe vera leaves and ethanol
Barbadensis) tissue healing properties, juice transparen
gastro-intestinal effect, anti- t slime
arthritic effect.
Name of Medicinal usage of herb Quantity Parts of Result %
the herb herb or (Ethanol/
plant Remarks)
used
Garlic Effective against 1%,3%,5%, Whole Garlic wine
(Allium cardiovascular disease, 7%,9% garlic by has the
Sativum) Alzheimer’s disease, extracts peeling off highest
hyperlipidemia and against used outer skin yeast
hypertension. Anticancerous, growth
antimicrobial, good inhibiting
dermatologic applications. property

Hops Relaxing and sleep inducing 1%,3%,5%, By boiling

(Humulus activity, anti-inflammatory, 7%,9% the female
Lupulus) against menopause extracts flowers
symptoms, anti HIV 1 viral used within
activity, anti-acne activity, aids apple wine
in weight loss and effective in so that
elevating cardiovascular flavour
health. come in
wine at
50-55˚C
Name of Medicinal usage of herb Quantity Parts of herb Result %
the herb or plant used (Ethanol/
Remarks)

Pineapple Improves bone and eye 1 kg Fruits peels and its

(Ananas health, aiding in digestion, waste after
comosus) prevent arthritis, cancer and extracting juice
heart diseases, boosts
immunity
Carrot Reduced cholesterol, lower 1 kg Roots peels and
(D. carota) risk of heart attacks, its waste after
improve eye health, weight extracting juice
loss friendly, detoxify the
body and improves skin,
boost the immune system
and oral health

Hibiscus Antifertility, wound healing, 100 gm Dried crushed Ethanol:

petal antidepressent, anti-oxidant flowers petals 11.50%
(Hibiscus and antidiabeteic activity MTCC no.
rosa sinensis 178 was
found most
potent of all
the produced
win
Name of Medicinal usage Quantity Parts of Result %
the herb of herb herb or (Ethanol/Remarks)
plant used
Purple sweet Rich in anthocyanin 100 gm Root of Ethanol : 8.61% Wine has
potato and possess anti- purple sweet the medicinal flavour and
(Ipomoeo oxidant activity potato used dark colour was
batatas) and all the attractive.The wine is
blending with herbs were rich in antioxidants such
18 different used as as anthocyanin and
herbs powder phenols and possesses
remedies for common
ailments like cold, cough,
skin diseases and
dysentery.
Beetroot (Beta Lowers blood 1 kg Root peels
vulgaris) pressure, increased and its waste
exercise capacity, after
boosts digestion, extracting
prevent anemia, juice
boosts blood
detoxification, prevent
skin, lung and colon
cancer, strengthens
heart and reduces
cholesterol.
Name of Medicinal usage of Quantity Parts of Result %
the herb herb herb or (Ethanol/
plant Remarks)
used

Blue water Used for dysentery and 1 gm of Bud and Ethanol : 14%
lily dyspepsia, mainly used dried stamen
(Nymphae to treat indigestion. Its weight Good DPPH
a lotus) leaves act as cooling activity and TPC
used with medicine in cutaneous were detected
cassava diseases. Therapeutic from herbal
starch effect against liver and wines prepared
urinary disorders along from the bud of
with menstrual problem Nymphaea lotus

Tea Rich in polyphenols and 4 gm Tea 8.82% alcohol

(Camellia astringent compounds extract and wine
sinensis) like flavonoids that aids used possessed
in protection against antimicrobial
common ailments like activity against
cough, cold and fever. E.coli,
Anti-cancerous and anti- enterococcus
ageing property. faecalis
Name of Medicinal usage of herb Quantity Parts Result %
the herb of (Ethanol/
herb Remarks)
or
plant
used
Wild berries When ingested in small 1 kg Berries Wine prepared
Emblica concentrations they show used from Emblica
officianalis positive results. Possessed officianalis has
Berberis effects of antifertility, wound highest amount
lyceum; healing, antidepressent, anti- of polyphenols
Pyrus pashia; oxidant and anti-diabeteic measured as
Actinidia activity. Reduced increased total phenol
delisiosa; kapha and pittha, helpful in count.Wine
Syzigium conception by preparing and prepared from
zambos; strengthening uterus. Emblica and
Prunus Effective dermatological Prunus
cerasoidus; properties. cerasoidus had
Rubus shown the best
ellipticus; results among
Cratagus all herbal wines
spiecies; prepared
Citrus karne
 Base wine used as juice (orange juice, Cane juice etc.)
Name of Medicinal usage of Quantity Parts of Result %
the herb herb herb or (Ethanol/
plant Remarks)
used
Holy basil, Antioxidant, regulation 15 gm Leaves Lemon grass
Lemon of glucose and lipid herbal wine had
grass, levels, anti-cancerous and pleasant aroma and
Peppermint, antifungal effects. marked the best in
Ginger Effective against all sensory
(Supplement respiratory congestions parameters
ed with and common ailments appreciation in
orange like cough and cold. taste.
juice)
Aloe vera Anti-microbial 500 gm Leaves The wine has
(Supplement properties, , antiageing, antimicrobial
ed with cane laxative effect, effect on activities against
sugar juice) ulcers, dermatological foodborne
effect and other pathogens and it
cosmetic uses provides digestive
benefits and good
intestinal health.
Flavour Extraction of Herb
 Direct extraction
It involves initial weighing of herbs followed by putting
the desired herb in the base wine and let the wine sit
for several hours; allowing the complete flavour of
herb to come in the base wine. To increase the flavour
flow from herbs in to the base wine, it is better to
make fine powder of herbs.The base wine flavoured
with spices or herbs could either be heated or kept at
room temperature while moving forward. Wine
heating is usually preferred for better mixing of
flavours with base wine

 Concentrate extract method

Extract is prepared by placing the herbs and spices
outside in a vessel and passing the base wine through
that vessel till complete flavour come in the base wine.
 Maceration
Macerating the mixtures of herbs in sherry at
60ºC and allow it to stand for 3-4 weeks or by
putting herbs and spices in solvents like ethanol
(or any other solvent) and extracting the flavour
out of herbs. Wine along with herbs is decanted
and allowed to stand for 10 days .
 Microwave assisted extraction
(Sonication assisted )
This technique involves principle of maceration
along with microwave or ultrasound waves to
extract the herbal flavours so as to shorten the
extraction time. This technique is generally
applied for large scale extraction of small
amount of materials
 Infusion
An extraction procedure where herbal material is
immersed in the hot or cold liquid for a small period
of duration so as to produce dilute liquid preparation
 Decoction
By boiling the herbs or medicinal plant in water so
that all the essence and aroma of herbs flow into the
water.
 Other methods
Involves crushing and grinding of the herbs followed
by boiling them in water or putting herbs in the hot
water Commercially available flavoured wine or
brandy (extracted by direct method or concentrate
method) could be used to flavour the base wine. The
extraction is generally carried out in one or two in-
sealed vessels to minimize the loss of volatiles
Preparation of Extracts
Extacts of Holy basil/ Tulsi (Ocimum sanctum L.)
Ocimum sanctum L. (also known as Ocimum tenuiflorum, Tulsi) has
been used for thousands of years in Ayurveda for its diverse healing
properties. Tulsi, the Queen of herbs, the legendary „Incomparable
one‟ of India, is one of the holiest and most cherished of the many
healing and healthy giving herbs of the orient. The sacred basil, Tulsi, is
renowned for its religious and spiritual sanctity, as well as for its
important role in the traditional Ayurvedic and Unani system of
holistic health and herbal medicine of the East .Tulsi contains vitamin
C and A, and minerals like calcium, zinc and iron, as well as chlorophyll
and many other phytonutrients. It also enhances the efficient
digestion, absorption and use of nutrients from food and other herbs.
The leaves of tulsi act as a reservoir of medicinally important
phytochemicals and were thus used for preparing the extract. About
15 gm of leaves were weighed and washed to remove any dirt/
impurity. Leaves were coarsely crushed by adding 200ml water. The
crushed pieces were allowed to soak for 30 minutes and then boiled,
thus giving 200ml of extract. The resulting solution was filtered with
muslin cloth so as to produce a clearer solution or extract.
Holy basil / Tulsi
Extracts of Lemon grass (Cymbopogon citratus)
Lemon grass (Cymbopogon citratus) is an aromatic perennial tall
grass with rhizomes and densely tufted fibrous root. It has short
underground stems with ringed segments, coarse, green slightly
leathery leaves in dense clusters. The plant is a native herb from India
and is cultivated in other tropical and subtropical countries .The most
active principle having antioxidant property found in botanical
products are not only vitamins but also chemicals like phenols,
polyphenols and flavonoids. Flavonoids are products of plants
metabolism and have different phenolic structure. Patel and Mehta
2006,evaluated the compounds having antioxidant property in lemon
Grass and found that dry lemon grass contain more phenol and
flavonoids than fresh one. Hence we can infer that the dried lemon
has greater antioxidant potential than the fresh lemon grass.
Considering these studies, the fresh leaves of lemon-grass were air-
dried and powdered before using them. About 15 gm dried leaf
powder was taken and added to 200 ml distilled water. The mixture
was boiled for 15 minutes to allow the phytochemicals to leech out
into water .This solution was then filtered with muslin cloth and then
by filter paper. The resulting clear solution was used as an extract.
Lemon grass
Extracts of Peppermint (Mentha arvensis L.)
Mentha arvensis Linn is a common edible and aromatic
perennial herb which is cultivated throughout India.The
aromatic leaves are used widely for flavouring foods and
beverages. It is an erect aromatic herb that grows up to 60 cm
in height with suckers; the stem is cylindrical and the leaves are
simple and opposing type. It is used as a contraceptive,
carminative, antispasmodic, anti peptic ulcer agent, and has been
given to treat indigestion, skin diseases, coughs and colds in folk
medicines.
Fresh green leaves of the herb were collected and washed to
remove impurities.About 10 gm leaves were weighed and taken
for crushing.The leaves of peppermint can produce heavy
flavours if used in large quantity. Such heavy flavours being
undesirable in wine, it was ensured that leaves are taken in
moderate quantity.The leaves were crushed evenly by adding
water. Later, it was added to 200 ml distilled water and boiled.
Then it was filtered with the help of filter paper.The extract
was thus prepared and could now be added. The extract was
prepared just before adding to wine to ensure it is added when
fresh.
Peppermint
Extracts of Ginger (Zingiber officinale)
Ginger root is a popular root herb of culinary as well as
medicinal importance.The root still finds a special place in many
traditional Indian and Chinese medicines for its unique phyto-
chemicals that are known to have disease preventing and health
promoting properties.The ginger herb is thought to originate in
the Himalayan foothills of North India.The root contains health
benefiting essential oils such as gingerol, zingerone, shogaol,
farnesene, and small amounts of β-phelladrene, cineol, and citral.
Gingerols help improve the intestinal motility and have been
anti-inflammatory, painkiller (analgesic), nerve soothing, anti-
pyretic as well as anti-bacterial properties. Studies have shown
that it may reduce nausea induced by motion sickness or
pregnancy and may help relieve migraine headache.
The roots used in the preparation, were bought from
the market and used freshly. 10 gm roots were taken and cut
into pieces. These pieces were crushed finely and boiled with
200 ml distilled water. Ginger has a strong, dominant and
pleasant smell and gives the wine a natural aroma.The resultant
extract was filtered and used immediately for fortification.
Ginger
Blending The Extracts Into Wine (Fortification)
Wine has been blended for centuries. It long has been
known by winemakers and wine drinkers alike that
combining the virtues of one wine with another wine
(or with something non-wine altogether) can create a
beverage that is better than the sum of its parts .
Generally, blending is done with greater specifications
regarding the quantity of the components to be mixed.
This involves the use of Pearson‟s square method
which provides a simpler alternative. However, these
specifications are important when blending is done to
adjust certain imbalanced properties of wine like pH,
tartaric acidity and removal of off-flavours.
When blending the herbal extracts with the wine, the mixing
is done with a view to elevate the properties of the original
wine and avoid undesirable changes. Before blending, the
extracts were examined in well-lit surroundings for clarity.
Presence of particulate components in them would make the
wine hazy in appearance. Also, it was ensured that the
extracts were prepared in sterilised containers and that too
just before use, to avoid its degradation. The extracts of Tulsi,
Lemon-grass, Peppermint and Ginger were added separately
to four samples of wine. Each sample thus containing only
one extract. The amount of extracts to be added, were
determined by first trying-out on smaller quantities of wine
until they produced desirable sensory effects. The results
obtained from these trial additions, were followed for adding
the extracts into the rest of the wine.
Blending tulsi extract and its properties
For trial additions, the tulsi extract was added in multiples
of 5 ml into 200 ml of wine and evaluated after each
addition, for development of its taste and flavour. Addition
of extracts was followed by thorough mixing to ensure
uniformity. It was observed that considerable features
develop on addition of 25 ml extract and increase upto
addition of 35 ml, after which all further additions lead to
strong/ unbearable tastes. The sensory evaluation of such 3
wine samples having 25ml, 30ml, and 35ml of extracts were
carried out, which indicated that the sample with 35ml
extract had balanced attributes [Table 2]. Considering
this ratio, i.e. 35ml: 200ml (7 parts tulsi extract in 40 parts
of wine), addition was carried out and kept in shaker at
200 rpm for 4 hrs to ensure complete blending. The
fortification was thus successful.
Properties:
Consumption of such fortified wine imparts additional health
benefits arising from the tulsi extract. Although Tulsi is known as
a general vitalizer and increases physical endurance, it contains
no caffeine or other stimulants.The stem and leaves of holy basil
contain a variety of constituents that may have biological activity,
including saponins, flavonoids, triterpenoids, and tannins.Two
water-soluble flavonoids (i.e. Orientin and Vicenin) have shown
to provide protection against radiation-induced chromosomal
damage in human blood lymphocytes . Extract of O. sanctum L.
caused inhibition of Neisseria gonorrhoeae clinical isolates and
WHO organization strains.The activity is comparable to
penicillin and ciprofloxacin.The therapeutic activities of tulsi
include its role in anti-diabetics, anti-oxidant, cardiac activity,
gastro-protectant, etc.
Blending Lemon-grass extract and its propeties
Similar trial additions of lemon-grass extract were
carried out, in multiples of 5ml into 200ml of wine. It was
observed that the desired attributes developed in the
range of 20ml to 30ml of extract and further additions
led to development of undesirable astringent taste. Thus,
evaluation of wine samples having 20ml, 25ml, and 30ml
extracts was carried out, which denoted that wine
sample with 30 ml of extract was a perfect blend
[Table 3]. Thus, the blending ratio formed was 3 parts
of extract in 20 parts of wine (30ml: 200ml). After
addition of extract in this ratio, the wine was kept in
shaker at 200 rpm for 4 hrs to ensure complete
blending. Thus, the desired fortified wine was successfully
prepared.
Properties:
Lemon Grass contains alkaloids, saponins, tannins,
anthraquinones, steroids, phenols and flavonoids. Each or these
phytochemicals is known for various protective and therapeutic
effects. For instance, phenol was known to be an erythrocyte
membrane modifier . The main compounds obtained from the
plant are C-glycosylflavones, orientin and isoorientin as well as
chlorogenic acid. Recently, isoorientin and chlorogenic acid have
been shown to display hypoglycaemic effects in streptozotocin
diabetic rats . Also, according to a study conducted by Manipal
University, India, the extracts from lemon-grass have high anti-
oxidant capacity . In support to this study, another study by
Ramirez et al 1988, reported that extracts of both the leaves
and stalks of Cymbopogon citratus are used as an herbal
medicine to treat nervous condition and inflammation .
Blending Peppermint extract and its properties
Trial additions of peppermint extract were performed with the
same guidelines as for the above extracts. It was observed that
addition of 15ml extract gave mild desired sensory properties
to the wine sample. Further, the taste was acceptable upto
addition of 25ml extract after which further additions tasted
strong and offensive.Thus, the wine was evaluated by adding
15ml, 20ml, and 25ml of extracts to it. The evaluation [Table 4]
suggested the wine with 25ml extract was sufficiently balanced
and with desirable attributes and thus the blending ratio was 1
part of extract in 8 parts of wine (25ml: 200ml). After adding the
extract in this ratio, the wine was kept in shaker at 200 rpm for
4 hrs to ensure uniform blending.The wine was thus
successfully fortified with peppermint extract.
Properties:
The peppermint herb has an advantage of its stimulating,
stomachic, and carminative properties. Thus the herb is used for
the treatment of indigestion, alleviating the symptoms of flatulence
and intestinal colic. The production of bile in the liver is increased
by peppermint oil as well as the leaf based falconoid to a very
significant degree. The traditional use of the herb as a digestive aid
is supported to a great extent by this modern evidential
confirmation. The peppermint based menthol also results in a
lowering of the activity in a liver enzyme known as HMG CoA
reductase and this compound may lower the elevated levels of
cholesterol . The aromatic quality of peppermint may be the most
famous one of all its many other medicinal qualities. This ability to
stimulate the gastrointestinal mucous membranes through its spicy,
pungent taste and to relieve headaches and other congestion with
its fragrance is usually the first thought that comes to mind when
someone mentions peppermint. Another medicinal application of
peppermint is as an antiemetic or to deter nausea. In September of
1997, the Journal of Advanced Nursing reported success with
gynaecological patients who were given peppermint oil to relieve
postoperative nausea. The participating patients experienced less
nausea and required less “contemporary” antiemetic.
Blending Ginger extract and its properties
Similar trial additions of Ginger extract were carried
out and development of desirable attributes was
observed during addition of 10ml and these improved
for 15ml and 20ml. Further additions resulted in too
strong flavours and taste. The evaluation showed wine
fortified with 20ml of extract was a perfect blend
[Table 5]. The blending ratio was thus taken to be 1
part of extract in 10 parts of wine (20ml: 200ml). The
extracts were then blended in this ratio and the wine
was kept in a shaker at 200 rpm for 4 hrs for proper
blending.
Properties:
The root contains health benefiting essential oils such
as gingerol, zingerone, shogaol, farnesene, and small
amounts of β-phelladrene, cineol, and citral.
Gingerols help improve the intestinal motility and have
been anti-inflammatory, painkiller (analgesic), nerve
soothing, anti-pyretic as well as anti-bacterial
properties. Studies have shown that it may reduce
nausea induced by motion sickness or pregnancy and
may help relieve migraine headache . Zingerone in the
the ginger root, is effective against E.coli induced
diarrhoea, especially in children.
Discussion
The sensory evaluation of wine was done by semi-trained panel of 4
judges, for three main attributes of wine, viz. Appearance, Smell and
Taste. The scoring system was based upon the one used in Australian
& New Zealand Wine Competitions [30], which point entries out of
20 points (Max score for: Appearance- 3; Aroma- 7;Taste- 10)
and is best suited for semi-trained panels. The results shown above
depict the average scores of those given by the 4 judges. Each of the 4
fortified wines exhibited acceptable properties and stood up to the
expectations. The results of the trial additions were accounted for
during the addition of extracts into the rest of the wine. The results
were thoroughly consistent and fairly similar to those obtained during
trial additions. The wine fortified with tulsi extract, showed
appreciation of taste parameter. It obtained a score of 15/20. The
wine fortified with lemon-grass extract, had pleasant aroma and
bouquet which formed its main attribute. It scored 16/20, the highest
among the four fortified wines. The one fortified with peppermint,
showed average attributes but had a freshening mouth-feel, scoring
13/20. The wine fortified with ginger extract had a refreshing taste
with soothing aroma and scored 14/20.
Health Benefits of Herbal Wine
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. Herbal wine is prepared either
solely from single herb like amla, holy basil etc. or it could
be prepared by adding the mixture of multiple herbs like
aloe-amla and aloe-ginger wine . These are solely the
polyphenols in wine that potentiate the growth of
probiotic bacteria, inhibit non-beneficial bacteria from the
human micro biota, ultimately conferring health benefits to
the host. Historic evidences support addition of coriander
with beer or any sweet formulation like honey, flax for
traditional use in several medicinal prescriptions for
treatment of piles (blood in stool). These herbal wines
have the power to reduce the blood sugar level in the
body. They also control this glucose level in the body.
 The herbal wine prepared with incorporation of herbs
possesses many health benefits. Herbs used act as
enhancer, antioxidant and act as a preservatives in
wine.It has natural anti-bacterial constituents. They
have numerous properties like anti-diabetic, anti-
cancerous, gastro-protectant, nerve soothing, pain
killer (analgesic), good intestinal motility and cardiac
activity.It possesses anti-microbial and anti-bacterial
against food borne pathogen Herbs that are subjected
proved to be so effective in the body that they aids in
regulating the enzyme secretion. Herbal wine have
numerous properties like anti-diabetic, anti-oxidant,
gastro-protectant, pain killer (analgesic), nerve
soothing, good intestinal motility and cardiac activity
.Herbal wine possesses antimicrobial and antibacterial
activity against food borne pathogen .These herbal
wine and medicines are reaching up to DNA level, and
herbs have the ability to get under the nerve for
protection against radiation induced chromosomal
damage.
 Health Benefits of Herbal Wine
Effect Findings and remarks
possessed by
herbal wine
•Phenolic compounds found in amla wine or all the herbal wines (apple
wine, Ludwigia octovalvis wine) are anti-microbial in nature, with
Antimicrobial increase in phenols concentration in wine, antibacterial activity get
increased detected by various bacterial assays like zone of inhibition, disc
activity
diffusion method, Broth micro dilution method
•Antibacterial activity against food borne bacteria like Typhimurium,
S.aureus, E.coli (food borne pathogens) and probiotic strains detected
through MIC,MBC and time dependent bacterial assay values in aloe
amla- aloe ginger wine and hibiscus petals herbal wine
•Antibacterial activity in apple tea wine possessed due to fermentation of
apple naturally and in presence of yeast Saccharomyces cerevisiae that
lead to antimicrobial activity
•Antimicrobial activity possessed by herbal wine prepared by Ludwigia
octovalvis checked on E.coli strain 0157:H7 (most pathogenic strain) and
some other pathogenic bacteria like Bacillus spizizenii and Pseudomonas
aeruginosa detected by disc diffusion method, Broth micro dilution
method.
•Aloe vera based herbal wine not only possess the antibacterial activities
but also support and maintain the persistence of lactobacilli in the wine
fed animal gut
Effect Findings and remarks
possessed by
herbal wine
Anti-oxidant •Phenolic compounds in wine prepared from amla possess
activity antioxidant acitvity.
•Bioactive compounds present in herbs of herbal wine have
antioxidant activity which is effective in free radical scavenging
activity that leads to anti-ageing as free radicals are responsible
for cell ageing and death.
•Herbal wine prepared from different herbs like ginger, amla,
tulsi, peppermint, lemongrass and starchy compounds like
cassava starch, purple sweet potato also possess antioxidant
activity

Anti-cancerous Herbal wine prepared from alma, tulsi, ginger, aloe vera is
effective against cancer and has been likely to reduce cancer
chances.
Source of Wine yeasts like Brettanomyces, Sachharomyces cerevicae var.
vitamins Ellipsoidus , Brewer’s yeast, Pineapaple yeast are good source of
all B complex vitamins; fat soluble and water soluble vitamins.
Effect Findings and remarks
possessed
by herbal
wine
Medicinal and •Polyphenols present in herbal wine has beneficial effects against human
therapeutic diseases like cardiovascular diseases, cancer, diabetes, etc
properties •Wine prepared from purple sweet potato possess therapeutic properties
against common ailments like cold, cough, chronic dysentery Increasing the
functionality of liver
•Herbal wine prepared by using tulsi, ginger, lemongrass and peppermint
has positive effect on body in treating diseases like diarrhoea, migraine,
diabetes. Wine was gastro-protectant, good for cardiac activity and to treat
nervous inflammation.
•Moderate consumption of wine leads to protective action against
Alziehmer’s disease
Treating the •Herbal holy basil wine has protection against radiation induced
various body chromosomal disorders by two water soluble flavonoids orientin and
disorders and vicenin of ocimum
disfunctionality •Protective role of aloe vera wine against oxidative stress induced by
at DNA and salmonella infection on animal murine model This oxidative stress was
chromosomal measured by hepatic superoxide dismutase activity and reduced
level glutathione levels.
Herbal Wine: A Better Approach
 Homemade wines have relatively low alcohol content than the commercially
available wine. Commercially available wines are having high alcohol
percentage and are subjected to preservatives for storage. In homemade
herbal wine formulations there is usage of neither any preservative nor
additives, as these herbs are acting as preservatives so these herbal wines are
not harmful for health and are acceptable for daily consumption. Plants
contain a diverse array of metabolically active chemicals, including secondary
compounds or allelochemicals (e.g., alkaloids, glycosides, phenolics, and
steroids) that are beneficial to human and human health. Many metabolically
active secondary compounds from plants are capable of inducing varied and
profound phenotypic and genotypic changes among consumers. Sometimes,
these secondary compounds in plants promote human health and survival.
Human metabolic biology is intimately connected to biochemical medicine .
These plants parts or herbs when administered in body act round the clock
from being blood purifiers, anti-microbial in nature to enhancing
cardiovascular health and maintaining the body weight. Herbal interactions
with human cells and enzymes works dynamically reaching up to the minute
electron and thus providing benefits to human; acting as functional foods
giving health benefits beyond normal.
Conclusion:
Wine acquires its properties due to the various components either
arising from its source or during its preparation or processing. Ideally,
wine must benefit the consumer in some or the other manner and must
be quite acceptable. In this regards, the qualities of wine can be improved
and the wine can be modified by fortification. Fortification of wine with
components having potential healthful properties renders the wine more
beneficial to the consumer. The herbal extracts used in the fortification
were found to complement the basic attributes of the wine when used in
the specified amounts. Also regular, but limited administration of these
fortified wines would help in receiving benefits of the herbal extracts,
thus, minimizing the need for synthetic medicines for treating various
disorders. The combinations gave a novel product with better qualities,
increased acceptability and wider applications. Such fortifications need to
be explored for developing products that could be included in the realm
of Health-oriented products. Also the application of such fortified wines
in the field of therapeutics is a conceivable approach.
As an overview, this work provides a greater horizon to the prospects of
wine making, its applications and overall acceptability in the market, along
with the creation of a value added product.
In past generations the consumers and customers who would
not like consumption of wine were often meant to be
uncultured. But globalization, industrialization and the
accompanying rapid worldwide access to knowledge about
different types of wines, herbs and their flavours along with the
respective health benefits of each herbal component added in
wine, has resulted in a more knowledgeable and empowered
consumer with more sophisticated understanding of product
value. Although during the last decade; biotechnology has
genetically mutated yeast strains that effectively and
exponentially work on the substrates to yield alcohol.While
food technology has developed new procedures and process to
alter the already existing methodologies of wine making so as to
make new product that is equally showed and accepted by
customers. Now the whole production and acceptance of the
wine is totally dependent on its consumer. In twenty-first
century, thorough appreciation of product behaviour and
consumer choice is the utmost requirement by the wineries.
Herbal wine possesses all the health benefits that confer
the health benefits on host beyond the normal nutrition.
Health conscious consumers are always seeking the food
that is not only nutritional but also confer remarkable and
distinctive health benefits. Wine contains physiologically-
active components that may enhance health. It should be
stressed, however, that herbal wine is not a magic bullet or
universal panacea for poor health alteration. It is an
invasion in consumer body to alter the poor health with
betterment. Herbal wine and herbal formulations provide
resplendent health benefits to consumer. They act one way
or another as functional foods also. They have unique
properties that only give health benefits to consumer. In a
nutshell, these herbal wines are novel way to step in the
herbal era of wineries.