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@article{179906,
        author = {Amritha S},
        title = {Hibiscus-Ginger Wine: A Functional Beverage with Enhanced Bioactive compounds and Sensory Attributes},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {12},
        pages = {9123-9129},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=179906},
        abstract = {The juice from the dark red calyces of roselle 
(Hibiscus sabdariffa) was extracted by boiling them in 
water 80°C for 20 minutes. To increase the amount of 
sugar in the juice, sucrose was added. To start the 
fermentation process, a pure strain of wine yeast 
(Saccharomyces cerevisiae) was added to the juice. To 
give the resulting wine (9.20% v/v alcohol) time to 
develop its distinctive flavor and fragrance, it was aged 
for three months. The study of the wine revealed a 
change in total soluble solids, pH, alcohol content of the 
wine during fermentation. Regarding color, flavor, 
taste, and general acceptability, the aged roselle wine's 
sensory test revealed no discernible differences from 
commercial wine samples. Roselle calyx may yield an 
excellent and acceptable red table wine, according to the 
study's findings, and its industrial potential should be 
used. According to the results, the total soluble solids 
were 5.6°Brix and the titratable acidity was 0.74%. The 
pH of the wine was estimated to be 3.43 and the hibiscus 
wine was within the range of grape wines.},
        keywords = {Alcohol, fermentation, Hibiscus sabdariffa,  Saccharomyces cerevisiae, wine.},
        month = {May},
        }