Effect of Preparation Method on Antioxidant Activity of Ayurvedic Formulation Kumaryasava

Kumaryasava is an alcoholic Ayurvedic formulation prepared by the fermentation of Aloe vera. Flowers of Woodfordia fruticosa are added as inoculums for fermentation process.

The aim of the present investigation is to find the effect of its preparation method on antioxidant activity of kumaryasava. Three different formulations of Kumaryasava were prepared by fermentation using three different inoculums viz. Woodfordia fruticosa flowers, Madhuca indica flowers and yeast Saccharomyces cerevisiae SC1011.

During fermentation process, relationship between alcohol generation and sugar utilization in each formulation was studied. In vitro antioxidant activity of all formulations was evaluated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) scavenging, hydrogen peroxide scavenging and total reducing power.

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Review on Development of Wine and Vermouth from the Blends of Different Fruits

The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry.

Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation.

The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels.

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