none 10.31254/phyto.2023.12506 BioMed Research Publishers BioMed Research Publishers 16195 155559629 316921 20231129193611849 10.31254 2023-11-30T00:36:23Z 2023-11-30T00:36:16Z 1 The Journal of Phytopharmacology J Phytopharmacol 2320480X 10.31254/phyto https://www.phytopharmajournal.com/ 10 30 2023 12 5 Shreeya Das Mahapatra https://orcid.org/0009-0001-7705-0124 Pritam Kumar Sahoo https://orcid.org/0009-0002-3485-4293 Koyel De https://orcid.org/0009-0003-7872-8202 Subhabrata Goswami https://orcid.org/0000-0001-8335-862X Satyabrata Manna https://orcid.org/0009-0001-4450-6105 Somnath De https://orcid.org/0000-0001-6531-114X Due to its nutritional benefits, wine is a popular alcoholic beverage that is widely recognized, consumed, and flavored. Wine can be fortified with particular ingredients that may be good for our health to improve its nutritional value. Rhizomes of ginger are widely utilized in the food, beverage, and confectionary sectors as flavorings and are consumed all over the world. Terpenes and oleoresin are just two of the many active components found in ginger. In the lab raisins, sugar and yeast were used to try to make wine from ginger rhizome. 21 days were spent fermenting it at 250C. The alcohol was then detached from its sediments and keep for around 300 days to mature. The ginger wine’s hue, pH, acidity, brix, and alcohol content were noted. When the wine sample underwent phytochemical analysis, different components including flavonoids, alkaloids, terpenoids, carbohydrates and proteins were discovered to be present. In comparison to ethanol and ginger extracts, wine had the largest zone of inhibition when its antibacterial ability was evaluated against the test pathogens. As a result, ginger can be useful for the creation of an herbal wine due to its significant phytochemical components are preserved in the wine and can therefore be made in big quantities as a heath beverage. 10 30 2023 311 314 1 10.31254/biomed-crossmark-policy www.biomedresearch.org false 10.31254/phyto.2023.12506 https://phytopharmajournal.com/assets/pdf_files/Vol12_Issue5_06.pdf