Journal of Food Processing & Technology

Preparation of wine from ginger with potential antioxidant and medicinal properties

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Divvya Rajadhyaksha, P. Kalekar and J. S. Londhe

Posters: J Food Process Technol

Abstract:

Wine is an alcoholic beverage, made from fermented fruit juice. Wines are mainly classified into red wines and white wines. It was revealed that red wine has many medicinal properties including antioxidant which is because of polyphenols and flavonoids extracted in it during fermentation process. In present study, ginger (Zingiber officinale) was used in the preparation of this wine. Ginger is rich in vitamins and minerals. It contains health benefitting essential oils like gingerol and zingerones. Gingerols help improve intestinal motility & act as painkiller, nerve smoothing as well as anti-bacterial properties. It is used to relieve cold & flu symptoms, it lowers inflammation and helps reduce congestion. Ginger contains compounds known as sesquiterpenes, which combat the viruses that cause cold and helps cure cough and fever. Wine is produced using the yeast strain Saccharomyces cereviseae. Juice from ginger is extracted and autoclaved, sugar is added to this juice and it is autoclaved again. The juice stored in amber colored bottles and yeast were inoculated to these bottles, sealed and stored for primary fermentation for 7-10 days. The juice is then centrifuged to remove the yeast cells and racked for secondary fermentation. Parameters like acidity, pH, alcohol and sugar content of the wine were checked every after 24 hr. Medicinal properties like antioxidant, antinflamatory and antibacterial activity were checked. In conclusion, ginger wine with medicinal potential were made to treat cough cold like upper respiratory diseases.