The effect of incorporating herbal () infusion on the phenolic, physicochemical, and sensorial properties of fruit wine.

The use of medicinal herbs in food processing to improve food quality and human health is growing in sub-Saharan Africa. Herbal infusions have perceived medicinal benefits. This study investigated the effect of incorporating extract on the phenolic, physicochemical, and sensory properties of a fruit-based wine. The fruit and were analyzed for proximate, pH, total soluble sugars (TSS), total sugar, titratable acidity, phenolics, and antioxidant activity (AOA). The prepared substrate was fermented at optimized fermentation temperature of 23°C, pH of 3.4, inoculum concentration of 9.5% (v/v) (), and extract concentration of 10% (v/v). The produced wine had a pH, total sugar, TSS, total acidity, and vitamin C content of 3.1 ± 0.2, 3.0 ± 0.1 g/L, 4.8 ± 0.1%, 5.9 ± 0.01 g/L, and 4.4 ± 0.1 mg/100 g, respectively. The wine had 12.2 ± 2.1 mg GAE/g, 0.06 ± 0.01 mg/g, and 1.8 ± 1.1 mg CE/g total phenols, tannins, and flavonoids, respectively. The alcohol, free sulfur dioxide (SO), AOA, and color values of the produced wine were 10.2 ± 0.1 alcohol by volume (ABV)%, 58.1 ± 1.2 mg/L, 73.1 ± 0.1 EC mg/L, and 40.4 ± 2.1% yellow, respectively. The flavor, color, and overall acceptance of the produced wine were rated as "good" and were significantly different ( < .05) from control wine. The addition of extracts enhanced total phenol, color, and sensory properties of the wine. The utilization of fruit by incorporating infusion can reduce postharvest losses and improve nutrition and health.