| Abstrakt: |
A recent report from SASTRA Deemed University discusses the production and properties of herbal wine. The research highlights the potential health benefits of herbal-infused wine, which is known for its antimicrobial and anticancer properties. The study explores the various methods of extracting herbs and the fermentation process involved in wine production. It also compares the qualities and health benefits of herbal wine to those of fortified wines. The research concludes by emphasizing the importance of evaluating the physicochemical, antioxidant, antimicrobial, and sensory aspects of herbal wine. [Extracted from the article] |
