A Study on Formulation and Evaluation of Phytochemicals, Polyphenols and Antioxidants Activity of Herbal Grape Wine Incorporated with Fresh Turmeric Rhizome (Curcuma longa)

Background: Herbal-infused wines enriched with plant-based bioactive compounds offer both nutritional and therapeutic benefits due to their potent anti-inflammatory and cardioprotective properties. This study aimed to formulate herbal grape wine infused with fresh turmeric rhizome (Curcuma longa) in two different preparation methods and to evaluate its various functional properties. Methods: Two wine variants are prepared using diced turmeric rhizome (W-DTR) and with turmeric rhizome extract (W-TRE), followed by 15 days of fermentation at an optimum fermentation temperature of 23°C and an inoculum concentration of 5% (v/v) (Saccharomyces cerevisiae) and Turmeric extract and diced turmeric concentration of 10% (v/v). Samples were analyzed for qualitative phytochemical screening, total phenol, total flavonoid, curcumin, resveratrol content and Antioxidant activity (AOA). Result: Both the variants demonstrated favorable functional traits. Also, W-TRE (66.022 CE mg/g) exhibited significantly higher curcumin content when compared to W-DTR (61.056 CE mg/g). Both wines possessed significant resveratrol and showed notable antioxidant activity when compared with control. Therefore it can be concluded from the current research findings that the synergistic combination of grapes and turmeric can significantly enhanced the polyphenolic content and antioxidant activity of the grape wine.