The production and evaluation of wine prepared from Aloe Vera by using Saccharomyces Cerevisiae

Abstract

In view of the increasing demand of value added herbal products, an attempt was made to produce a functional fermented Aloe Vera based herbal wine. Aloe Vera gel supplemented with sugar found to be a good medium for the growth of Saccharomyces cerevisiae for making the Aloe Vera wine. Disease preventing the potential of herbs like Aloe Vera, Amla, Ginger, Cranberry, and Blueberry have given new dimension to the non-grape wine or fruit wine. Aloe Vera, a multifunctional herb, is being increasingly used in beverage applications including wines. Gas chromatography FID analysis reveals presence of alcohol in Aloe Vera wine. The major difference between white and red wine is that the juice is fermented without the skins of plant when making white wine. White wine is generally fermented at lower temperatures than red wine, to preserve its fresh, fruity flavours, and can be done in stainless steel or oak barrels. Juice was extracted from Aloe Vera pulp with was inoculated with Baker's yeast (Saccharomyces cerevisiae) Aloe and naturally grown mycelium and held at 30 ± 2 °C for seven days. The physical chemical parameters was determine during the fermentation using a standard procedures like pH, specific gravity, alcohol content and Alcohol content of wine is increase with time.