Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange

Abstract

One of the most popular alcoholic beverages that offers several health benefits is wine. It includes both fruit and vegetable wine and sometimes their blends. These pure and coproducts of fruits and vegetables give surprising results when tried. Beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) are high in betalain and carotene, both of which have medicinal and nutritional properties. Apart from beetroot and carrot, another important fruit is orange (Citrus sinensis). It is a notable fruit known for its nourishing and restorative attributes. The fruits and vegetables used in this study (beetroot, carrot, and orange) were cleaned, peeled, and crushed to extract the juice. The juice was then fermented by mixing with yeast (Saccharomyces cerevisiae) and other ingredients such as sugar. Once fermentation was complete, various methods are used for analysis of wine like residual sugar (RS), apparent fermentation degree (AFD), fermentative capacity (FC), fermentative velocity (VC), and attenuation, etc. The vegetable-fermented wine obtained was reddish to yellow in colour, had a titratable acidity of 1.0 ±0.02 g tartaric corrosive/100 mL, was dry (with just the right amount of piece sugar), and contained between 10 and 12% alcohol. There were no discernible variations in the wine's biological components. An organoleptic analysis of the vegetable natural product wine revealed that it was palatable and thought to be reasonable for health.