An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

Abstract

Wine has been utilized as a source for medicinal preparations, combined with various herbs, to treat particular ailments and disorders. By utilizing herb extracts, regular but limited consumption of these herbal wines helps to decrease the need for prescription medications to treat a variety of ailments. The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. A particular metabolic activity characterizes the growth of each wine yeast species, which determines the concentrations of flavor compounds in the final wine. Numerous herbs, such as tulsi, ginger, aloe vera, tea, amla, lemongrass, and peppermint, are used in the preparation of herbal wines, where either the herb or herbal blends are primarily used as the substrate. The variants provided improved accuracy, increased acceptability, and broader uses for the novel product. Herbal wines pave the way to provide nutraceuticals to consumers and protection against pathogenic microorganisms and inflammation through their richness in antioxidants. The existing herbal wines and their health advantages are discussed in this Review, along with some new directions for the herbal wine business.

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

“…Still, the Artemisia-flavored wines from the region are less studied, especially the variety of their flavoring compositions [17][18][19]. At the same time, scientific research on the properties and production of similar aromatized wines is increasing internationally [20][21][22][23].…”