Production, antimicrobial, antioxidant, sensory, and therapeutic properties of herbal wine – A comprehensive review

Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods...

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Published inJournal of applied botany and food quality Vol. 97
Main Authors Sivaniraji Mariappan Kumaresan, Ramaraj Sathasivam, Harshitha Somanathan, Salini Sivaram, Divina Christopher, Anitha Anbalagan, Meenakshi Sundaram Muthuraman, Sang Un Park
Format Journal Article
LanguageEnglish
Published Julius Kühn-Institut 01.01.2024
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Abstract Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy. This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications. The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers. Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine.
AbstractList Wine is a fermented beverage. Herbal-infused wine is beneficial to health due to its antimicrobial and anticancer properties. The constituents of these plants, including flowers, fruits, stems, roots, bark, and leaves, contain antioxidant activity. The herbs can be extracted through various methods such as maceration, decoction, infusion, crushing, grinding, and blending. Saccharomyces cerevisiae is the primary organism responsible for fermentation, converting glucose into metabolic energy. This review analyses the potential medicinal value of herbal wine in treating human diseases. Herbal wine is a recent development in culinary technology, as herbs possess antioxidant and antimicrobial properties that make them effective against cancer and diabetes. Polyphenols found in wine have been reported to be effective in treating human ailments such as coronary heart disease, diabetes, microbial infections, neurodegenerative diseases, and aging. Therefore, fortifying alcoholic beverages may increase health benefits and clinical applications. The qualities of these herbal extracts are comparable to those of fortified wines, making drinking fortified wines a healthier option than consuming conventional wines. However, the production of herbal wine from certain extracts may require the addition of taste enhancers. Our focus is on the fermentative production of wine from various herbal extracts, including physicochemical, antioxidant, antimicrobial, and sensory evaluation. We compare and describe the health benefits and harmful effects of fruit wine and herbal wine.
Author Divina Christopher
Salini Sivaram
Sivaniraji Mariappan Kumaresan
Meenakshi Sundaram Muthuraman
Sang Un Park
Harshitha Somanathan
Anitha Anbalagan
Ramaraj Sathasivam
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  fullname: Sivaniraji Mariappan Kumaresan
  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  fullname: Ramaraj Sathasivam
  organization: Department of Crop Science, Chungnam National University, Republic of Korea
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  fullname: Harshitha Somanathan
  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  fullname: Salini Sivaram
  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  fullname: Meenakshi Sundaram Muthuraman
  organization: Process Development Laboratory (ASK1, #208), Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed University, India
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  fullname: Sang Un Park
  organization: Department of Smart Agriculture Systems, Chungnam National University, Daejeon, Republic of Korea
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