Review on Development of Wine and Vermouth from the Blends of Different Fruits

Abstract

The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation. The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels. It is known as aromatized liquor and it can be considered as a fortified wine. With the augment in maturation period total soluble solids, total sugar, tannins and antioxidant activity decreased while as reducing sugar and volatile acidity increased significantly in both the products. There was trivial decrease in ethanol concentration. But in vermouth titratable acidity increased and pH decreased while as in case of wine the titratable acidity decreased and pH increased. This review gives comprehensive information on the technology of wine and vermouth production, various spices and herbs used.

Fruit Wine and Its Therapeutic Potential: A Mini Review

“…In-vitro studies have shown the antidiabetic potential of wine. The consumption of wine is related to the better digestion [36]. The presence of various antioxidants such as polyphenols, flavonoids and resveratrol is associated with the reduced cardiovascular complications.…”

“…Studies have shown that hyperglycemia and problems related to the undigested starch can be well managed by the consumption of moderate quantities of wine [39][40][41][42][43]. In vitro studies provide enough evidence for the successful management of type 2 diabetes, hyperglycemia induced pathogenesis and cellular oxidation stress by the wine consumption [36].…”

Comparative study on effect of aluminium phosphide on some nutrients and anti-nutritional factors in <em>Arachis hypogaea</em>

“…Legumes occupy an important place in human nutrition and are considered as poor man's meat, especially by those who are in developing countries. This is due to the reason that legumes are a good source of protein and slowly digestible carbohydrates [1] . They are very important in human and animal nutrition.…”

“…An example of increasing a process would be to inspire fermentation of dairy products with microbes that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water. Propyl and Methyl have been used as an anti-microbial preservatives in foods, drugs and cosmetics for over 50 years (Ahmed et [6,15,30,9,1,16] . Presence of anti-nutritional factors which are generated by normal metabolism of species in natural foodstuffs and act to reduce nutrient intake, digestion, absorption and utilization and produces many other adverse effects.…”

Effect of Aluminium Phosphide on Some Nutrients and Anti-Nutritional Factors in Arachis hypogaea

“…Propyl and Methyl has been used as an anti-microbial preservative in foods, drugs and cosmetics for over 50 years [18][19][20][21][22]. There have been several previous safety assessments undertaken on this substance by several agencies, including FAO/WHO, FDA and FEMA [23][24][25][26][27][28][29].…”