A Phytochemical Study in Betel Leaf Wine

Abstract

Piper betel crop is extensively grown in India. In Kodagu district of Karnataka, India, wines are made from betel leaves too. Betel leaf wine was prepared using wild yeast and commercially available yeast. Wild yeast was isolated in the laboratory using spoilt grapes. Some of the phytochemical components were estimated in the betel leaf wine made from both wild yeast and commercially available yeast. Alcohol level of betel leaf wine was increased by 15-21% on the final day of fermentation. Total sugar levels in all the samples were gradually decreased, indicating the utilization of total sugar by yeasts. Polyphenols were present in all the samples in a minute quantity initially and as the days passed, the levels were increased. pH was decreased gradually in all the samples from the initial day of fermentation and there was a slight increase in antioxidant activity when compared to initial day level. There was a decrease in protein level in sample containing more betel leaf (01:10 and 01:15). Glucose levels were decreased in all the samples. With the present study, it is identified that commercially available yeast yields better phytochemicals than wild yeast in betel leaf wine production. Further, betel leaf wine is suitable for consumption.