-Production of herbal wine from fruits and vegetable waste and their peels was carried out by using different herbs, by simple fermentation process. Different herbs such as tulsi, amla, ginger, tea leaves, aloe vera, and peppermint were used. The fermentation was carried out in two groups A and B. In group A all the herbs are used with pineapple, beetroot and carrot peels while in group B all the herbs are used with pineapple, beetroot and carrot waste obtained after extracting their juices. The fermentation process was carried out in presence of active yeast (Saccharomyces Cerevisiae) at room temperature for 10 days. Various fermentation parameters such as pH, specific gravity and alcohol content were determined for both the Groups A & B at room temperature. The yield of alcohol contents was found to be 10.5 and 15.75 % in peels and waste of selected material respectively. These herbal wines were found to be better in quality and due its various health benefits it can be widel1y used in medical application for preventing and treating various disorders.
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