Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review
Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Julius Kühn-Institut
2024-02-01
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| Series: | Journal of Applied Botany and Food Quality |
| Online Access: | https://ojs.openagrar.de/index.php/JABFQ/article/view/17304 |
| _version_ | 1797321522626428928 |
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| author | Sivaniraji Mariappan Kumaresan Ramaraj Sathasivam Harshitha Somanathan Salini Sivaram Divina Christopher Anitha Anbalagan Meenakshi Sundaram Muthuraman Sang Un Park |
| author_facet | Sivaniraji Mariappan Kumaresan Ramaraj Sathasivam Harshitha Somanathan Salini Sivaram Divina Christopher Anitha Anbalagan Meenakshi Sundaram Muthuraman Sang Un Park |
| author_sort | Sivaniraji Mariappan Kumaresan |
| collection | DOAJ |
| description |
Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy.
This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications.
The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers.
Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine.
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| first_indexed | 2024-03-08T04:59:47Z |
| format | Article |
| id | doaj.art-c987abc011d448648ad677e5281b9ff3 |
| institution | Directory Open Access Journal |
| issn | 1613-9216 1439-040X |
| language | English |
| last_indexed | 2024-03-08T04:59:47Z |
| publishDate | 2024-02-01 |
| publisher | Julius Kühn-Institut |
| record_format | Article |
| series | Journal of Applied Botany and Food Quality |
| spelling | doaj.art-c987abc011d448648ad677e5281b9ff32024-02-07T13:25:09ZengJulius Kühn-InstitutJournal of Applied Botany and Food Quality1613-92161439-040X2024-02-019710.5073/JABFQ.2024.097.001Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive reviewSivaniraji Mariappan Kumaresan0Ramaraj Sathasivam1Harshitha Somanathan2Salini Sivaram3Divina Christopher4Anitha Anbalagan5Meenakshi Sundaram Muthuraman6Sang Un Park7Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaDepartment of Crop Science, Chungnam National University, Republic of KoreaProcess Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaProcess Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaProcess Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaProcess Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaProcess Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, IndiaDepartment of Smart Agriculture Systems, Chungnam National University, Daejeon, Republic of Korea Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy. This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications. The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers. Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine. https://ojs.openagrar.de/index.php/JABFQ/article/view/17304 |
| spellingShingle | Sivaniraji Mariappan Kumaresan Ramaraj Sathasivam Harshitha Somanathan Salini Sivaram Divina Christopher Anitha Anbalagan Meenakshi Sundaram Muthuraman Sang Un Park Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review Journal of Applied Botany and Food Quality |
| title | Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review |
| title_full | Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review |
| title_fullStr | Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review |
| title_full_unstemmed | Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review |
| title_short | Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review |
| title_sort | production antimicrobial antioxidant sensory and therapeutic properties of herbal wine a comprehensive review |
| url | https://ojs.openagrar.de/index.php/JABFQ/article/view/17304 |
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