Development of a Herbal Wine Using Cassia auriculata and Woodfordia fruticosa

Abstract

Wine is a popular alcoholic beverage that has been adored by people around the world for thousands of years. Herbal wine is a type of wine that is infused with medicinal herbs which enhances its flavor and adds to its health benefits. Herbal wine provides numerous health benefits, including a decrease in ovarian cancer, improved bone and skeleton strength, destruction of tumor cells, prevention of heart attacks by maintaining slender coronary arteries, and improved lung function. Herbs have potent anti-bacterial, antimutagenic, and anti-microbial capabilities. This research aims to produce a wine based on herbal ingredients that are important to the human body. The main raw materials used in this study, which consisted of three rounds and a total of thirteen samples, were Cassia auriculata and Woodfordia fruticosa as herbals. The organoleptic properties were evaluated using sensory tests, and the findings were observed while the alcohol content was checked using an ebulliometer. The third sample of the third round passed both tests. This sample was the most promising in terms of the alcohol percentage, which contained a 4%-5% alcohol level, and a sensory test, which was used to check the highest organoleptic characteristics. The major goal of this study was to produce herbal wine utilizing Cassia auriculata and Woodfordia fruticosa. Determining the best combination of Cassia auriculata and Woodfordia fruticosa for wine formulation, as well as the impact of sugar concentration on the synthesis of alcohol activity, were the main objectives.