Study on Preparation and Analysis of Aloe Vera (Aloe barbadensis) Wine

Author(s)	Mr. Narasimha G, Dr. Ravinder A
Country	India
Abstract	The demand for functional beverages has increased significantly, encouraging the use of alternative substrates such as aloe vera in fermentation processes. In the present study, aloe vera wine was prepared using Saccharomyces cerevisiae and evaluated for physicochemical, microbial, and sensory properties. The must was adjusted to 21°Brix and fermented for 10 days. Results showed alcohol content ranging from 1.22% to 2.50%, with a significant reduction in sugar levels. Statistical analysis using one-way ANOVA revealed significant differences (p < 0.05) among samples. The developed product exhibited antimicrobial activity and acceptable sensory attributes. The study confirms the potential of aloe vera as a substrate for value-added functional alcoholic beverages.
Keywords	Aloe vera wine, fermentation, Saccharomyces cerevisiae, ANOVA, functional beverage
Published In	Volume 8, Issue 2, March-April 2026
Published On	2026-04-23

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