Production of Herbal Wine from Fermentation of Cymbopogon Citratus Decoction using Saccharomyces Cerevisiae Strain Isolated from Baker’s Yeast

Abstract

The research concerns with the production of herbal wine from Cymbopogan citrate. Wine is an alcoholic drink which is made by fermentation of lemongrass with the use of baker’s yeast which breaks sugar into Carbon dioxide, ethanol and heat. Wine is one of the functional fermented food that have many health benefits. Wine also contains anti-oxidants that releases stress and decreases cellular aging. Lemongrass ( Cymbopogan citrate ) is a valuable source of vitamins, macro and microelements and essentioal oils. The concentration of Lemongrass in the wine show polyphenol content and anti-oxidant activity and it also increases alcohol content. Lemongrass is widely used a natural remedies for digestive issues, neurological problems and high blood pressure. It is a rich source of flavonoids and phenolic compounds which contains anti-oxidants. The fermentation process was carried out in the presence of baker’s yeast ( Saccharomyces cerevisiae ) at room temperature for 10-15 days. Various fermentation parameters such as pH, specific gravity, alcohol content, TLC and preliminary tests. The yield of alcohol contents was found to be 0 to 9% and on addition of jaggery it . These herbal wines were found to be better in quality and due to its various health benefits it can be widely used in medical applications for preventing and treating diseases such as stomachache, high blood pressure, rheumatism, etc.This study showed that acceptable wine can be produced from Lemongrass with the yeast Saccharomyces cerevisiae isolated from baker’s yeast. The purpose of this research is to increased the concentration of alcohol. So as to get concentrated alcohol.