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Wine production from vegetables and preliminary component analysis: an overview

Prem Jose VazhacharickalRathi C.RSyamjith RejiJiby John MathewSajeshkumar N.K

出版	Prem Jose
主題	Reference / Research
ISBN	17097978359781709797835
URL	http://books.google.com.hk/books?id=jinxDwAAQBAJ&hl=&source=gbs_api
EBook	SAMPLE

註釋

Wine is psychoactive drug commonly used for its intoxicating effects typically made of fermented juice of fruits. The leafy vegetables also called protherbs, greens, salad greens, plant leaves eaten as a vegetable, accompanied by tender petioles and shoots. They come from a very wide variety of plants, share a great deal with other leaf vegetables in nutrition and cooking methods. Leaf vegetables are typically low in calories and fat and high in protein per calorie, dietary fibre, vitamin C, pro vitamin A carotenoids, folate, manganese and vitamin K. In this study the process of fermentation of leafy vegetable extract is mixed with the spices like cardamom, star anise, nutmeg for increasing the quality and microbial property. The fermented wines are then analysed for acetic acid test, tartaric acid test, estimation of alcohol content by boiling method and estimation of tannin content. The fermented wine is early contaminated with common bacteria like Lactobacillus and Acetobacter. An antibacterial test is also done with leaf vegetable wine. This test proved that the three spices cardamom, star anise, nutmeg has the antibacterial property against Lactobacillus and Acetobacter and helps to increase the quality and medicinal value.