Standard operating procedure for pharmaceutical preparation of Devdarvadyarishta has been developed in the present research work. A pilot scale study having 3 batches was carried out initially to find out the best possible fermenting vessel among glass jar, porcelain jar and stainless steel vessel and also to investigate for any possible hurdle related with fermentation process as honey and not jaggery is used as sweetening agent in this formulation. Three samples of Devdarvadyarishta as per conventional method were prepared in accordance with Bhaishjya Ratnavali and process for standard of Devdarvadyarishta was set in as a Quality specification for the same. Porcelain jar was found to be the best as per the results of pilot study as evident by alcohol content of 5.73%, 6.25% and 6.10% respectively in glass jar, porcelain jar and stainless steel vessel, the reaction being completed in between 38-47 days.  Approximate duration of Kwatha formation in all the batches was 9 hours with peak temperature during boiling being maintained at 920C. In all the three batches, fermentation started on 7th day, 7th day and 9th day, total duration of fermentation was 72 days, 70 days and 75 days, with % loss of 15.78%, 17.76% and 19.07% respectively. Mean % loss observed during preparation was 17.53%.

The goal of the present study was to ascertain the effect of the addition of certain natural materials such as sugar or Jaggery Syrup, Black Gram, or extracts there of as fortified materials on the consistency of apple vinegar and the types of microorganisms in it. The findings revealed that the addition of whole legume or their extracts during processing enhanced the properties of the resulting vinegar . The findings showed that the better pH was for apple vinegar produced with the inclusion of sugar and protein extract, which had a pH of 3.1. This was accompanied by vinegar resulting from the addition of jaggery with whole legume, where the pH was 3.8, followed by vinegar resulting from the addition of whole legume plus sugar, where the pH was 3.9. Though apple vinegar obtained by adding protein extract with jaggery had a pH of 4.As it was influenced by the acidity of the resultant vinegar due to the content of legumes and sugary compounds, the maximum acidity was 6.5 in the vinegar to which entire legume jaggy was applied. Then vinegar, to which whole legume sugar was added, and vinegar, to which jaggy with protein extract was added, the acidity reached 3. Finally, vinegar made by combining sugar with protein extract, where the acidity reached 2. The best types of vinegar were selected from among the samples (vinegar developed by the addition of protein extract jaggary) and the contents of its microbiology were analysed. The results showed that the vinegar was free of bacteria and yeasts, while its content of moulds was . The four samples of vinegar also showed good antioxidant activity. It was 86.77%, 85.38%, 79.0% and 19.11% in vinegar containing jaggery with extract protein, sugar with extract protein, jaggery with whole legume and sugar with whole legume respectively. The total soled of vinegar were different, 4.8%, 4.5%, 4.0% and 3.0% in vinegar containing jaggery with whole legume, jaggery with extract protein, sugar with whole legume and sugar with extract protein. The colour analysis of the vinegar sample containing the jaggery with extract protein was 75.91, 4.87, 51.4 for the lighter side, red colour and greener side, respectively.