Development of Floral Based Fermented Drink with Mahua Flowers

In the world alcoholic beverages, such as whiskey, rum, beer etc. were taken daily by about 2 billion people (WHO report) [1]. About 12% people consumed wine in their party, occasion, festival but the more alcohol containing wine are harmful for human. Some of local and cheap alcoholic beverage contain high amount of ethanol or contaminated by methanol, arsenic and other microorganism that are harmful for human being [2]. Fermented floral wine is an alcoholic beverage made from mahua flowers. Floral wine is widely consumed during social and cultural events, and is part of offerings for a good harvest and traditional medicine as Indian tequila. The choice of raw material plays a vital role in producing wine of good quality and volume. The use of different starter cultures with varying microbial content and floral variety has-been associated with the production of wine with different tastes and flavours. Saccharomyces cerevisiae has been reported to produce wine with a diverse flavour profile. In this present work entitled. “Development of fermented floral wine with mahua flowers”, floral wine developed from Madhuca longifolia flowers. Results of this study shown that floral wine produced from mahua flower was highly nutritious containing polyphenols, flavonoids, terpenoids, alkaloids and low concentration of ethanol and carbohydrates [3]. No signs of methanol which is harmful to human beings, which signifies the potential benefits of the wine. wine is an indigenous preparation that can be made in household for consumption as a beverage before food, as a dessert after food, or as an energy drink for lactating mothers with a low to moderate alcohol content managed with varying no of days of fermentation. The indigenous flower madhuca longifolia are suitable for floral wine preparation, which matches with locally available toddy in taste, flavour, and intensity. The economic impact of Mahua wine production on local communities, including employment generation and income opportunities. Researching the nutritional components of Mahua wine provides insights into its potential health benefits or drawbacks. Exploring traditional medicinal uses of Mahua wine and its potential therapeutic effects. Studying the production methods can lead to improvements in the quality, efficiency, and scalability of Mahua wine production. Exploring modern techniques or technologies to enhance production while preserving its traditional essence. Traditionally this wine is produced by the tribes of Telangana, Andhra Pradesh, Orissa, and Chhattisgarh people analysis of this wine and its benefits help improve their economic standards by employment generation and income opportunities.