A review on the comparative study of nutraceutically activated fruits and herbs based wines

Abstract

Nowadays, fruits and herbs wine is a boon for the alcoholic beverage industry since it has a plethora of secondary metabolites (bioactives) with numerous pharmacological properties. The article aims to provide an overview of the possibility of making wine from a variety of nutraceutically active herbs and fruits. The different databases have been used to compile the information. Wine can be made from tropical, subtropical, and temperate fruits that are highly perishable, nutritionally diverse, and underutilised, such as raspberries, pomegranates, sweet potatoes, papaya, pineapples, and kiwi fruit. Herbal wine is beneficial to the alcoholic beverage industry because it has a large number of secondary metabolites (bioactives) with a variety of medicinal properties. Herbal and fruit wine provide biological functions and health benefits such as antioxidants, anti-inflammatory activity, anticancer, anti-aging, and protection against cardiovascular problems, diabetes, obesity, and neurodegenerative disorders. Among herbal and fruit wine constituents, phenolic compounds are important in conferring health benefits. Most significantly, phenolic substances like flavanols, flavanones, flavones, tannins, anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and resveratrol can help prevent heart disease, cancer, diabetes, inflammation, and other chronic diseases. This study focuses on the comparative health benefits of the bioactive chemicals which are present in the fruits and herbal wines. Wine includes physiologically active components that have the potential to improve consumer’s health. Various herbs and fruits used for winemaking and their medicinal applications have been discussed in this paper.

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

“…Antioxidants present in wine play a functional role against free radicals and show a physiological role in increasing the antioxidant capacity in the human body after wine consumption. The consumption of wine reduces the risk of platelet aggregation . Khoo et al stated in their study that consuming wine is associated with a lower risk of mortality from cardiovascular diseases owing to the antioxidant potential of the phenolic compounds from wine.…”

“…There are many different types of herbal wines, from ancient recipes that have been handed down through the years to contemporary versions created by creative winemakers. They can contain a variety of herbs, each of which gives the wine a unique flavor and aroma, such as hibiscus, ginger, lavender, rosemary, and chamomile …”

“…Different grape varieties and yeast strains produced different wine varieties. Fermentation is a relatively efficient, low-energy preservation procedure that improves shelf life and reduces the need for freezing or other technology to preserve food . Wine has been made from grapes right from the ancient era by fermenting the grapes for a particular period and then aging them in barrels of oak followed by placing them in wooden blocks enclosed with leather fabric to increase their flavor profile .…”

“…Wine has been made from grapes right from the ancient era by fermenting the grapes for a particular period and then aging them in barrels of oak followed by placing them in wooden blocks enclosed with leather fabric to increase their flavor profile . The juice of grapes is fermented with different strains of Saccharomyces cerevisiae (yeast), also producing alcoholic fruit wine with a subsequent aging process . Different fruits, such as apples, apricot, kiwi, strawberries, etc., are transformed into wine.…”

“…Fermentation is a relatively efficient, low-energy preservation procedure that improves shelf life and reduces the need for freezing or other technology to preserve food. 1 Wine has been made from grapes right from the ancient era by fermenting the grapes for a particular period and then aging them in barrels of oak followed by placing them in wooden blocks enclosed with leather fabric to increase their flavor profile. 2 The juice of grapes is fermented with different strains of Saccharomyces cerevisiae (yeast), also producing alcoholic fruit wine with a subsequent aging process.…”