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Abstract

Background and Objective Wine an alcoholic beverage is prepared by fermenting different fruit juice with appropriate processing and addition. The conventional process of wine making involve the fermentation of fruit juices. For that the present study was planned to standardize of condition for fermentation and maturation of wine from Strawberry Fragaria ananassa. Materials and Methods Strawberry used for wine preparation. The wine was prepared in aseptic conditions and stored at room temperature till 90 days in a tighted container. The physico-chemical parameters namely pH , Brix, acidity, ascorbic acid, total phenol, flavonoid, total sugar, colour estimation, anthocynine, moisture, alcohol estimation were analyzed at 0, 15, 30, 45, 60, 75 and 90 days in control and experimental sample. Results According to the results moisture g, flavonoid mg, Anthocynine mg, Vitamin-C mg and alcohol estimation L increasing in control and PH, acidity , colour estimation mg, Total phenol mg, Brix , total sugar g decreasing in control. The results of moisture g, Alcohol estimation L, Vitamin-C mg increasing in sample and PH, acidity , colour estimation mg, Total phenol mg, Brix , total sugar g, flavonoid mg, anthocynine mg decreasing in sample. Conclusion The wine was one of the functional fermented foods and has many health benefits like anti-aging effect, improvement of lung function, reduction in coronary heart disease and destruction of cancer cells etc.