Production of wines using vegetables and quality analysis of these wines

Abstract

Vegetable wines are a novel alternative to traditional fruit wines, offering unique sensory newlineappeal, nutritional benefits, and functional properties. This study investigates the newlineproduction and comparison of three vegetable-based wines carrot-ginger, pumpkin newlinebeetroot, and carrot-tomato focusing on fermentation processes, physicochemical newlineproperties, antioxidant activities, and sensory evaluations. The research aims to cater to newlinethe growing demand for healthier, plant-based beverages while addressing the newlineorganoleptic qualities and health-promoting attributes of these wines. newlineCarrot-ginger wine was produced using Saccharomyces cerevisiae to ferment carrot and newlineginger juice at 25°C over 7 days. Three blends (CG1, CG2, CG3) with initial total soluble newlinesolids (TSS) of 22, 24, and 26 °Brix were created. Alcohol content ranged from 12.07% newlineto 14.4%, with higher initial TSS resulting in higher alcohol levels. The wines had a newlinebalanced pH (4.36-4.41) and titrable acidity (3.8-4.1 g/L), ensuring microbial stability. newlineMinimal residual sugar indicated efficient fermentation, while high antioxidant activity newline(95-96%) and vitamin C (5.4-5.76 mg/100ml) underscored potential health benefits. newlineSensory evaluations rated CG3 the highest, praised for its ruby-red color and appealing newlinetransparency. Rich in antioxidants like vitamin C, carrot-ginger wine supports skin health newlineand blood sugar management due to its polynutrient content. newline