Author(s): Sabina Sales e Dias, Joanna L Fernandes, Tanishka F Fernandes, Pranjal P Gaonkar, Siddhi P Gawas and Tanavi S Shetye

Abstract:
Herbs have many positive effects on health of human beings. Many wines are made from herbs with perceived medicinal value and such wines have many additional health benefits. During fermentation, these bioactive compounds are released into wine, making the polyphenols and bioactive components vulnerable and increasing their bioavailability. Aloe vera Linn. is a well-known herbal plant and possesses strong antibacterial, anti-inflammatory, anti-tumor and immune stimulatory properties. Ocimum tenuiflorum Linn. (Holy Basil) plays an important role as anti-diabetics, anti-oxidant, cardiac activity, gastroprotectant and general vitalizer. Wine was prepared in the laboratory from the leaves of Aloe vera and Ocimum tenuiflorum leaves using Saccharomyces cerevisiae. Various parameters like colour, pH, acidity, brix, alcohol content was noted. Phytochemical screening of both the extracts and wine samples were carried out. Evaluation of its antibacterial property against the test organisms like Escherichia coli, Staphylococcus aureus and Salmonella typhi showed the widest zone of inhibition in wines as compared to ethanol, Aloe extract and Basil extract. This paper shows that Aloe vera and Basil leaves can be used as a valuable substrate for the production of herbal wines as its important phytochemical constituents are retained in the wine. It can be produced on a large scale as Herbal Wine or Medicinal Wine and can also be taken as a Health tonic.