Comparative study on brown sugar based innovative wine production and the analysis of enrichment of flavonoids and antioxidants.

The current study looked at how grape wine could be made using the yeast Saccharomyces cerevisiae. Wine is a type of alcoholic beverage that traditionally results from the yeast-induced fermentation of fruit juice. In a laboratory setting, Saccharomyces cerevisiae was isolated from decaying grape parts and used to make wine from grape juice as the raw material. The amount of ethanol produced throughout the fermentation process was measured, and a sample was taken after a 5-day interval for microbiological and biochemical analysis. In the materials and methods section, two sets of seven samples each were prepared with a 95% confidence interval, utilizing grape juice to create two batches of wine: one following the standard commercial method and the other substituting brown sugar for table sugar. Saccharomyces cerevisiae was added to both batches for initial fermentation. The results and discussion revealed a pH of 3.13 and a sugar content of 14.98% in the brown sugar-based wine. Analysis further involved two groups, each containing 8 samples, with an 80% statistical power achieved using G power. The statistical significance values obtained for pH, sugar concentration, and ethanol concentration were 0.460, 0.486, and 0.945, respectively., p>0.05 in all cases. Hence there is no statistically significant difference observed between the groups. Conclusion: The pH levels were enhanced by our innovative winemaking technique, which also revealed lower sugar concentration. Brown sugar exhibits a considerable shift in its lower level of sugar concentration, which also has a negative impact on health. [ABSTRACT FROM AUTHOR]