Preparation of Wine from Indian Gooseberry Fortified with Aloe Vera

Wine is a functional fermented food that has a variety of health advantages. Yeast fermentation, which involves converting sugar to alcohol, is how commercial wine is made. Across the entire year, wine can serve as a nutrient source for seasonal fruits and vegetables. Ayurveda uses the herb Emblica Officinalis, which has existed since ancient times, to cure a variety of illnesses. Here, the foundation is an Indian gooseberry, which is recognized for its great medicinal and nutritional value. A study was done on how various amounts of Jaggery were used to make Amla wine. The purpose of the study is to analysis three varieties of Indian gooseberry wine and assesses the sensory, microbiological, and other chemical analyses of the final product. The fruit was chosen, cleaned, and inspected. The titles S1, S2, and S3 of the three varieties of Indian gooseberry wine correspond to the proportionate increases in the quantities of Indian gooseberry and Jaggery utilized. After the testing was over, it was discovered that the S2 findings were superior to those of other wines. The investigation is clear that the control sample is less accepted than fortified wine. Ashutosh Patel | Dhanya Joseph "Preparation of Wine from Indian Gooseberry Fortified with Aloe Vera" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd53843.pdf Paper URL: https://www.ijtsrd.com/chemistry/food-science/53843/preparation-of-wine-from-indian-gooseberry-fortified-with-aloe-vera/ashutosh-patel