Phytochemical Analysis of Ginger Raisin Wine and its Fermentation Process: Investigating Antibacterial Properties

Abstract

Due to its nutritional benefits, wine is a popular alcoholic beverage that is widely recognized, consumed, and flavored. Wine can be fortified with particular ingredients that may be good for our health to improve its nutritional value. Rhizomes of ginger are widely utilized in the food, beverage, and confectionary sectors as flavorings and are consumed all over the world. Terpenes and oleoresin are just two of the many active components found in ginger. In the lab raisins, sugar and yeast were used to try to make wine from ginger rhizome. 21 days were spent fermenting it at 250C. The alcohol was then detached from its sediments and keep for around 300 days to mature. The ginger wine’s hue, pH, acidity, brix, and alcohol content were noted. When the wine sample underwent phytochemical analysis, different components including flavonoids, alkaloids, terpenoids, carbohydrates and proteins were discovered to be present. In comparison to ethanol and ginger extracts, wine had the largest zone of inhibition when its antibacterial ability was evaluated against the test pathogens. As a result, ginger can be useful for the creation of an herbal wine due to its significant phytochemical components are preserved in the wine and can therefore be made in big quantities as a heath beverage.