Production of Homemade Wine Using Different Plant Substrates
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 2
Abstract
Home wine making is an educative and enjoyable hobby. Wine can be made from any non toxic part of plant. In the present study, wine was prepared from tomato, guava, bitter guard and ginger. Ethanol, Ascorbic acid and glucose content were measured in respective wine samples and were compared with commercially available wine. Tomato (9.8 µg/ml) and Guava (14.8 µg/ml) wines had the lower ethanol content when compared to bitter gourd (59 µg/ml), ginger (64 µg/ml) and commercial wine (34.5 µg/ml). Glucose content was found to be lower in tomato wine (18 mg/ml) than commercial (29 mg/ml), however guava (42 mg/ml), bitter gourd (49 mg/ml), and ginger wine (45 mg/ml) had higher glucose content than commercial wine. Ginger (19.53 µg/ml) and tomato (15.19 µg/ml) wines had high ascorbic acid concentration as compared to guava (10.86 µg/ml) and bitter gourd (13.88 µg/ml), however the ascorbic acid content was highest in commercial wine ( 32.6µg/ml). Homemade tomato and guava wine were found to have lower ethanol content and tomato wine had lower glucose content than commercial wine.
Authors and Affiliations
Sushma Patkar
Keywords
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