Fermentation and characterization of wine from dried Ficus carica (L) using Saccharomyces cerevisiae NCIM 3282

Dried figs or Ficus carica (L) are nutritionally rich fruit. Figs are one of the highest sources of calcium and fiber along with copper, manganese, magnesium, potassium, calcium and vitamin K besides being good source of flavonoid and polyphenols including gallic acid chlorogenic acid, syringe acid and rutin. It is useful in treatment of liver and spleen disorders, to cure piles and in treatment of gout. It contains antioxidants which quenches free radical damage to cells and tissues. The study involves development of a microbial biotechnological product like wine from dried fig using Saccharomyces cerevisiae NCIM 3282. It was observed that after 28 days of incubation there was 4% alcohol concentration. The wine was free from fuselols like amyl alcohol, as found in HPLC analysis. It indicates that there is no need for bottle aging of the wine which is essential for grape wines. The RSA value of the wine was observed to be 76.45% indicating that the antioxidant properties are significant. It also was rich in important nutrients specially minerals essential for good health. All these go to advocate that moderate consumption of this wine can lead to better living.