Production Of Herbal Wine From Fermentation Of Cymbopogon Citratus Decoction Using Saccharomyces Cerevisiae Strain Isolated From Baker’s Yeast

: The research concerns with the production of herbal wine from Cymbopogan citrate. Wine is an alcoholic drink which is made by fermentation of lemongrass with the use of baker’s yeast which breaks sugar into Carbon dioxide, ethanol and heat. Wine is one of the functional fermented food that have many health benefits. Wine also contains anti-oxidants that releases stress and decreases cellular aging. Lemongrass ( Cymbopogan citrate ) is a valuable source of vitamins, macro and microelements and essentioal oils. The concentration of Lemongrass in the wine show polyphenol content and anti-oxidant activity and it also increases alcohol content. Lemongrass is widely used a natural remedies for digestive issues, neurological problems and high blood pressure. It is a rich source of flavonoids and phenolic compounds which contains anti-oxidants. The fermentation process was carried out in the presence of baker’s yeast ( Saccharomyces cerevisiae ) at room temperature for 10-15 days. Various fermentation parameters such as pH, specific gravity, alcohol content, TLC and preliminary tests. The yield of alcohol contents was found to be 0 to 9% and on addition of jaggery it . These herbal wines were found to be better in quality and due to its various health benefits it can be widely used in medical applications for preventing and treating diseases such as stomachache, high blood pressure, rheumatism, etc. This study showed that acceptable wine can be produced from Lemongrass with the yeast Saccharomyces cerevisiae isolated from baker’s yeast. The purpose of this research is to increased the concentration of alcohol. So as to get concentrated alcohol.

anti-oxidant properties. It has many health benefits like reduction in ovaries cancer, strengthening bones and overall skeletons, cancer cell deterioration, blood flow regulation of heart by keeping the coronary arteries clean, elevating lungs functionality. India has rooted evidences of expertise in Ayurveda where herbs, herbal powder and liquid herbal formulations are proved effective against diseases from common alignment such as fatal diseases. Therefore this material provides good various health benefits and can be used to prevent diseases. Cymbopogan citrate play a vital role for flavors enhancement and act as an preservative in wine. Lemongrass use in wine contains more tannins, polyphenols and lowers acidity. Tannins found in the Lemongrass are astringent in nature; they have aroma enhancing and anti-oxidant properties.

History of Herbal wine
When the contemporary medicine was not in use, herbal formulations were tried on persons to heal and for body soothing. The earliest evidence of plant additives in fermented beverages were reported in China and Middle East. Chemical analysis data of earthenware gave the proof of herbal incorporation in ancient alcoholic beverages. Also, addition of tree resin in wine was reported to protect the consumer against wine disease. Evidence of tree fragrance additives along with native species like rice, wheat and millets in the alcoholic formulation were reported in China. Vegetables, fruits and rootsbulbs like ginger, garlic and onion were subjected to fermentation in aqueous medium thus producing herbal formulation. These ingredients are macerated mixed together, steeped and strained for extracting herbal flavors. These ingredients are still part of Egyptian wine making and tradition and are effective against common alignment like cough, common cold and fever. Researchers have started to report chemical and botanical evidence like herbal concoctions in alcoholic drinks at the same time Abydos wine, herbal drink made of native rosemary and mint mix with thyme added to fermented emmer wheat barley beverages from Spain came into reflection. The purpose of this research is to increase the concentration of alcohol in less time so as to get concentrated wine. Cymbopogon citrate were shown to have free radical scavenging effects. The process of alcoholic fermentation requires careful control for the production of high quality wines. Saccharomyces is preferred because of its efficiency in converting glucose to alcohol. C6H12O6 + Yeast === EtOH + CO2 + Energy Temperature is a vital part of fermentation in wine-making. Fermentation occurs when yeast convert glucose to alcohol and CO2. Due to exothermic nature of fermentation, temperature increases as glucose is metabolized. Heat production can be managed with the usage of external temperature control. The purpose of this study was to make herbal wine using lemongrass and strain Saccharomyces cerevisae obtained from baker's yeast.

Methodology : Material and methods
Collection of sample - Lemongrass (Cymbopogon citratus) aerial parts were collected from  Organic jaggery purchase from local market of Narayangaon  Saccharomyces cerevisae obtained from baker's yeast IJFMR23033776 Volume 5, Issue 3, May-June 2023 3

Preparation of must:
Aerial part of lemongrass were sorted and wash with water to remove dirt. Decoction of lemongrass were made with 1000 ml water at temperature 150 0 c for 2-3 hours.

Inoculation of Culture in Broth
Inoculated 2-3 loopful culture of Saccharomyces serevisea in the PDB kept in flask. Keep this flask for incubation for 2 days.

Preparation of must:
Fermentation 100 ml of must is added in 100 ml of PDB incubated the broth for 4-5 days at 28-30ºC in an incubator. Added 80 g of sucrose in it.

Clarification:
After fermentation clarification of wine is important step. Clarification is done by using bentonite powder which removes unwanted particles and impurities. It has a excellent clarifying properties due to its ability to absorb and bind proteins and yeast cells and other haze forming substances.

Methodology:  Bentonite preparation-
Firstly weigh the 2gm of bentonite powder and into a clean container. Gradually add the warm water and stirr continuously until the slurry with smooth consistency is formed. Allow the slurry for rest for 12 hours.  Bentonite addition-After the preparation of slurry, gently stir it and slowly add this slurry into the fermented wine. During adding stir gently and mix the bentonite and wine mixture for few minutes.  Settling and clarification-Allow the wine to settle for a specific time period i.e. 1-2 weeks. During this time, the bentonite will gradually settle to bottom of container, taking suspended particles, unwanted substances and dead cells of microorganisms with it. This settling process helps to clarify the wine. The clarified wine is carefully separated from the sediment and transfer into clean container.

Aging:
After 12 days of incubation wine is prepared.

Result:
A. Collection: Collection of lemongrasses were done.      So, in our project we have overcome this problem by preparing herbal wine of Cymbopogon citrate which has anti-cancerous, antimicrobial antidiabetic, anti-oxidant properties. Normal wine required 5 to 6 months for reaching to the optimum concentration of alcohol, but our herbal wine of on required only 10-15 days for optimum alcohol concentration and its shown maximum concentration unto 17%.For preparation of this herbal wine we follow the methods such as decoction, must preparation, preparation of culture, fermentation, clarification, TLC, preliminary tests, pH, specific gravity.
Our aim as a future prospect is to demonstrate the clinical trial of also study the activity of SAR towards human being of lemongrass wine, such as its potential for innovation in the beverage industry or its integration into culinary experiences.