India is one of the largest fruit producers in the world. However, 35-40% of its horticultural production goes to waste due to improper post-harvest handling and inadequate processing. Fermentation is an effective way to preserve foods and extend their shelf life for millennia by developing new products with modified qualities like flavor and nutrition. Wine is made by fermenting grapes and other fruits, and can have various health benefits due to antioxidants like resveratrol, though excessive drinking increases disease risks.

2.  India is one of the largest producers of fruits in
the world.
 Fruits are among the most important foods of
mankind as they are not only nutritive but are
also indispensable for the maintenance of
health.
 Due to improper postharvest handling and
inadequate processing facilities nearly 35 to 40
per cent of horticultural production goes waste.
 Preservation of food and beverages resulting
from fermentation has been an effective form of
extending the shelf-life of foods for millennia.

3.  Fermentation is a viable technique in the
development of new products with modified
physicochemical and sensory qualities especially
flavour and nutritional components.
 Alcohol, acetic and lactic acid fermentations are
important for quality in production.
 Fermented beverages have been known to
mankind from time immemorial.
 An alcoholic beverage is a drink that contains
ethanol.
 These are divided into three general classes for
taxation and regulation of production namely beers,
wines, and spirits distilled beverages such as
whisky, rum, gin, vodka etc (Swami et al., 2014

4.  Defined as “a beverage resulting
from the fermentation by yeasts of
the juice of the grape, with
appropriate (and legal) processing
and additions” (Amerine and
Singleton, 1972).
 Wines are undistilled alcoholic
beverages usually made from
grapes or other fruits such as
peaches, plums or apricots,
banana, elderberry or black
current etc. which are nutritive,
more tasty and mild stimulants.

5.  Several ways to classify and subdivide the
various classes of wines exist. Dry wine,
sweet table wine, specialty wine,
champagne, muscat and burgundy wines
are natural wines while sweet wine,
cherries, vermouth and port wines are
regarded as dessert and appetizer wines
(Amerine and Singleton, 1972).

6.  Red wine - Red wine is made from red grapes,
which are actually closer to black in color.
 White Wine - White wine is not exactly white; it is
often yellow, gold or straw coloured, depending
on whether it includes the skin of the grape or
just the juice.
 Pink wine - Pink wine having a light pink color,
grape skin removed immediately after the start of
the fermentation process.

9. Table wines Sugar content Alcohol content
Dry 0.3% 9- 14%),
Semi-Dry 0.5-3% Up to 12.9%
Sweet 3-8% Up to 12.9%
Fortified wines
Strong Up to 1-14%, 17-20%
Dessert Sweet Up to 5-12%, 14-16%
Sweet 14 - 20% 15-17%
Liqueur Up to 21-35%, 12-17%
Flavors Up to 6-16% 16-18%

10.  Still Table Wines -
› Dry, Still Table Wines - wines made from Sauvignon
blanc grapes are all classified as white, and those
from Merlot as red.
› Nondry, Still Table Wines - Wines in this
classification are the Trockenbeerenauslesen of
Germany and the Sauternes from Bordeaux.
 Sparkling (Table) Wines- Champagne, cava,
crémant, or fermented in this bottle.

11.  More than just being heart-healthy, wine has a
slew of surprising health benefits, many of
which stem from resveratrol.
 Some plants make resveratrol to fight off
bacteria and fungi, or to withstand a drought or
lack of nutrients. Red and purple grapes,
blueberries, cranberries, mulberries, peanuts,
and pistachios are sources.
 Resveratrol may be the wonder ingredient
responsible for many of wine’s benefits.

12.  Live longer- Researchers at Harvard Medical
School uncovered evidence that resveratrol directly
activates a protein that promotes health and
longevity in animal models. Resveratrol increases
the activity of sirtuins (longevity pathways), a group
of genes that protects the body from diseases of
aging.
 Get smarter - Resveratrol may help improve short-
term memory.
 Banish breakouts with wine- Resveratrol is able
to inhibit the growth of acne-causing bacteria
longer than benzoyl peroxide.

13.  Wine may beat trips to the gym
 Say goodbye to the blues - Researchers in Spain found
that men and women who drank two to seven glasses of
wine per week were less likely to be diagnosed with
depression.
 Reduce (not increase) your risk of liver disease-
Modest wine consumption, defined as one glass a day,
may decrease the prevalence of Non-Alcoholic Fatty
Liver Disease (NAFLD).
 Promote healthy eyes
 Protect your pearly whites- Using five of the common
oral plaque-causing bacteria, scientists noted almost
complete degradation of the bacteria after applying the
biofilms with red wine.

14.  Cut multiple cancer risks
› Breast Cancer
› Colon cancer
› Prostate Cancer
 Stave off those pesky sniffles- Researchers
think that the antioxidants help lower
inflammation and reduce the symptoms of
colds.
 Lower your cholesterol (without changing
your diet)

15.  Reduce the risk of stroke
 Regulate blood sugar levels without drugs-
Red wine is abundant in polyphenols. The
polyphenols in wine interact with cells involved in
the development and storage of fat and the
regulation of blood sugar.
 Slash your diabetes risk
 Preventing dementia- A 2015 study found that
a high dose of resveratrol appeared to stabilize a
key biomarker for Alzheimer's.
 Brain damage after stroke

16.  Wine consumption may
have some health
benefits, but drinking
too much of any kind of
alcoholic drink
increases the risk of:
› Addiction
› Depression
› Mental Health
Problems
› Cardiomyopathy
› Arrhythmias
› Stroke
› Hypertension
› Fatty Liver
› Alcoholic Hepatitis
› Cirrhosis
› Several Cancers
› Pancreatitis

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