A Simple Method for Production of Nutraceutical Wine from Flowers of Madhuca longifolia (mahua)

Abstract

In the world alcoholic beverages, such as whiskey, rum, beer etc were taken daily by about 2 billion people (WHO report). About 12% people consumed wine in their party, occasion, festival but the more alcohol containing wine are harmful for human. Some of local and cheap alcoholic beverage contain high amount of ethanol or contaminated by methanol, arsenic and other microorganism that are harmful for human being. In this present work, the nutraceutical wine was prepared using Madhuca longifolia (mahua) flower. The results of this investigation shown that the nutraceutical wine produced from mahua flower was highly nutritious containing 41% polyphenol, 28% ascorbic acid and a high content of protein and low concentration of ethanol and carbohydrate, which signifies the potential benefit of the wine.