2018, VOL. 4 ISSUE 3, PART B
Phytochemical screening and Antibacterial activity of Ginger wine
Author(s): Sabina Sales-e-Dias, Joanna Fernandes, Tanishka Fernandes, Pranjal Gaonkar, Siddhi Gawas and Tanavi Shetye
Wine an alcoholic drink is widely accepted, consumed and preferred due to its nutritive properties. To enhance the nutritional quality of wine, it can be fortified with certain additives that are potentially beneficial to health. Ginger rhizome is consumed worldwide as flavouring agent, extensively used in food, beverages, and confectionary industries. Numerous active ingredients are present in ginger including terpenes and oleoresin. An attempt was made to prepare wine in the laboratory from ginger rhizome using yeast, sugar and raisins. It was kept for fermentation for 21 days at 25° c. The wine was then separated from its sediments and kept for maturing for about 300 days. The colour of the ginger wine, pH, acidity, brix, alcohol content was noted down. Phytochemical tests of the wine sample was carried out and the various constituents like flavonoids, alkaloids, terpenoids, carbohydrates and proteins were found to be present. Evaluation of its antibacterial property against the test organisms showed the widest zone of inhibition in wine as compared to ethanol and ginger extract. Ginger can therefore be used as a valuable ingredient for the production of a herbal wine as its important phytochemical constituents are retained in the wine and hence can be produced on a large scale as a health beverage.
How to cite this article:
Sabina Sales-e-Dias, Joanna Fernandes, Tanishka Fernandes, Pranjal Gaonkar, Siddhi Gawas, Tanavi Shetye. Phytochemical screening and Antibacterial activity of Ginger wine. Int J Home Sci 2018;4(3):81-84.