Role of Beverages

1. Role of plants in Beverages
Presented by: Atiyyah Bano
Course title: Economic botany & medicinal plants

2. Contents
Introduction Syrups
Beverages Fermented alcoholic beverages
Non-alcoholic beverages Conclusion
Alcoholic beverages References
Stimulating drinks
Juices
Soft drinks
Sqush

3. Introduction
In a commercial setting, drinks, other than water, may be termed
beverages.
Beverages of some sort are an essential part of human diet because
of their liquid content.
From earliest time man has sought for drinks which are palatable
and refreshing. He has utilized thousands of species of plants for
making beverages, surprisingly few of which have become of
commercial importance.

4. Beverages
Alcoholic
Non-
Alcoholic

5. Non-Alcoholic
beverages
Stimulating
drinks
Juices
Fruit juices
Vegetable
juices
Grass juices
Herbal juices
Soft drinks
Squash
Syrups
Regular
syrups
Herbal syrups

6. Non-alcoholic Beverages
Non-alcoholic beverages refer to non-intoxication drinks or soft
drinks, which doesn’t have a bit of alcohol by volume.
The yeast is not introduced to convert sugar into alcohol during
fermentation.
They are considering as soft beverages. Aerated water, mineral
water, juices, squashes, syrups, tea, coffee, milk and pulps are all
non-alcoholic beverages.

7. Alcoholic
beverages
Fermented
alcoholic
beverages
Wine
Beer
Distilled
alcoholic
beverages
Rum
Whisky
Vodka
Brandy
Tequila

8. Alcoholic Beverages
An alcoholic beverage is any drink which contains ethyl alcohol or
ethanol. They are broadly divided into three categories: beers, wines and
spirits (hard drinks).
Humans have been consuming alcohol for thousands of years. Alcohol
has been part of human culture for many centuries
They are produced by the introduction of yeast for fermentation into
substance such as fruits, cereal (grain), molasses and plant extract.
Technically, it is known as ethyl alcohol that forms as the product of a
chemical reaction in which yeast converts the glucose present in the cereals
or molasses into alcohol & carbon dioxide.

9. Fermented alcoholic beverages
Fermented Alcoholic beverages are classified broadly as 2. Wine
and Beer.
Wine is a beverage that is prepared by fermentation of grapes or
other fruits like cherry, apriots, pears, etc. by the addition of yeast.
Beer is prepared by the fermentation of grain with yeast with the
addition of hops. These are generally called fermented malt
beverages.

10. Distilled alcoholic beverages
A distilled beverage, spirit, liquor or hard liquor is an alcoholic
beverage produced by distillation of a mixture produced from
alcoholic fermentation, such as wine.
The beverages are distilled using either a pot still or a patent still.
Distilled beverages are rum, whisky, vodka, gin, brandy, tequila.
They are also called spirits.

11. Stimulating/Aromatic drinks
Coffee
Tea
Green Tea
Cocoa and chocolate
Cola

12. Coffee
Coffee is the most important beverage plant from a commercial point of view, in
spite of the fact that more people use tea.
The coffee is brewed using the roasted coffee beans. Coffee beans are dried
seeds of coffee fruits.
Fruits are harvested from the Coffea plant.

13. Coffea arabica
Coffee belongs to the genus Coffea, family
Rubiaceae, which contains some 25 species,
only three of which are of commercial value.
1) Coffea arabica 2) Coffea robusta 3) Coffea
liberica
Coffea arabica the common name Arabian
coffee is the source of 90% of the world supply.
The coffee plant is considered to be native of
Abyssinia and coffee must have been used in
that country from very early times. It was
carried to Arabia about 500 years ago and for
two centuries Arabia supplied it to the world.

14. Plant description
Coffea arabica is a beautiful shrub or small tree from
15 to 30 ft. in height. The fruits sometimes known as
“cherries” are small fleshy berries, changing in color
from green through yellow to red or crimson.
The two greenish-grey seeds are covered with thin
membrane, the silver skin and are enclosed in a dry husk
like parchment.
The roasted coffee beans contain from 0.75 to 1.5%
caffeine, the stimulating principle and a volatile oil,
caffeol which is responsible for the aroma and flavor.
Glucose, dextrin, proteins and a fatty oil are also
present.

15. Health benefits
Coffee can help people feel less tired and increase energy levels. This is because
it contains a stimulant called caffein, which is actually the most commonly
consumed psychoactive substance in the world.
Caffeine is one of the very few natural substances that have actually been proven
to aid fat burning so, Coffee can help burn fat.
Coffee drinkers have up to a 65% lower risk of getting Alzheimer's disease.
Coffee appears to lower the risk of developing depression and may dramatically
reduce the risk of suicide.
Coffee contains a massive amount of antioxidants.
Coffee is one of the healthiest beverages on the planet.

16. Side effects
Drinking too much coffee can result in some very unpleasant
adverse effects. According to researchers, caffeine can cause anxiety
symptoms in normal individuals, especially in vulnerable patients,
like those with pre-existing anxiety disorders.
In addition, caffeine use is also associated with symptoms
of depression due to either a self-medication theory, or a theory that
caffeine itself causes changes in mood.

17. Uses
There are many ways of using coffee other than the familiar method in
use.
In Turkey coffee grounds mixed with sugar are eaten and Turkish coffee
is a thick and syrupy concoction.
Coffee is often adulterated, usually with chicory plant. In Europe coffee
containing chicory is preferred to the pure product.
Substitutes for coffee are also in use such as Postum and other cereal
beverages which are made from barley or wheat and which of course lack
caffeine.
The waste products, pulp and parchment are used for fertilizers, fuel and
in the manufacture of cafelite, a plastic material with good insulating
properties.

18. Tea
Tea is the most popular of the
caffeine or stimulating beverages
and it’s used by fully one-half of
the population of the world.
Tea has been associated with
China since early times. At first it
was valued only for its medicinal
properties, but since the fifth
century it has served as the
principal beverage.

19. Plant description
Camellia sinensis of family Theacea is native of
Assam in India or of China. Camellia sinensis is an
evergreen shrub whose leaves and leaf buds are
used for making tea.
The tea plant in nature is a small tree, but it’s
grown under cultivation as shrub, 3 or 4 ft. in
height.
The leathery lanceolate leaves have a serrated
margin and numerous oil glands.
Constant pruning stimulates the vigorous
development of new shoots and these “flushes” as
they are known, are the source of the commercial
product.

20. Health benefits
Tea contains antioxidants.
Antioxidants work to prevent the body’s version of rust and thus help to keep us
young and protect us from damage from pollution.
Tea has less caffeine than coffee. That means it can be consumed without those side
effects on your nervous system produced by using coffee.
Tea may reduce risk of heart attack and stroke
Tea may boost the immune system
Studies have shown tea can tune up immune cells so they reach their targets quicker.

21. Uses
Rinse your hands with tea after eating or preparing fish (or other stinky foods)
to eliminate odors.
Brewed tea also can help clean and shine wood furniture. Dip a soft cloth in a
small amount of tea, and use it to wipe down the tables, chairs and more.
Wet teabags can soothe sunburns and other minor burns. For a full-body
sunburn, soak in a tea bath.
Warm, wet teabags can reduce puffiness and soothe pain around tired eyes —
and teabags on your eyes look a little less ridiculous than cucumber slices.
A wet teabag on an injection site can be soothing, for babies or adults.
Brewed tea makes a good conditioner for dry hair. Rinse with (unsweetened) tea
and leave to dry for a while, then rinse again with water.

22. Fruit juices
Ways of juice extraction
Juice can be extracted from fruit in several ways, few of them are:
With a fruit press, fruit mill or hand pulper/sieve.
By crushing/pulping with a mortar and pestle and then sieving
through muslin cloth or plastic sieves.
By steaming the fruit.
Citrus fruit juices need to be extracted by reaming (squeezing) the
fruit and once again, comparatively simple equipment is available for
this purpose.

23. Tropical fruits juices
Orange juice
Pineapple juice
Mango juice
Phalsa berries juice
Watermelon juice

24. Pineapple juice
The juice of the pineapple is served as a
beverage.
The pineapple (Ananas comosus) is a
tropical plant with an edible multiples fruit
consisting of coalesced berries also called
pineapples and the most economically
significant plant of the
family Bromeliaceae.
When creating its fruit, it usually produces
up to 200 flowers, although some large-
fruited cultivars can exceed this. Once it
flowers, the individual fruits of the flowers
join together to create what is commonly
referred to as pineapple.

25. Plant Description
The pineapple is a perennial and herbaceous
plant which grows 3.3 to 4.9 ft tall. In appearance,
the plant has a short, stocky stem with tough,
waxy leaves.
Pineapples may be cultivated from a crown
cutting of the fruit, possibly flowering in five to
ten months and fruiting in the following six
months. Pineapples do not ripen significantly after
harvest.

26. Uses
The flesh and juice of the pineapple are used in cuisines around the world.
 In many tropical countries, pineapple is prepared and sold on roadsides as a
snack.
It is sold whole or in halves with a stick inserted.
Chunks of pineapple are used in desserts such as fruit salad, as well as in some
savory dishes, including pizza toppings or as a grilled ring on hamburger.
Crushed pineapple is used in yogurt, jam, sweets, and ice cream.
The juice of the pineapple is served as a beverage and it is also the main
ingredient in many cocktails such as the piña colada. In a 100-gram reference
amount, raw pineapple is a rich source of the manganese and the Vitamin C.

27. Health benefits of pineapple juice
Pineapples juice is loaded with an enzyme known as Bromelain. Many scientific
studies show that bromelain is a natural anti-inflammatory agent.
It is particularly effective against arthritis.
Pineapple juice is a natural diuretic helps in maintaining the health of your
kidney which is the organ responsible to get rid of the toxins in the body.
The vitamin C, beta carotene and antioxidants in pineapple juice help body to
maintain cardiovascular health.
 It also helps to reduce blood pressure and is very effective to counter
hypertension, which in turn contributes to reducing risk for heart disease.

28. Temperate fruit juices
Apple juice
Peach juice
Cherry juice
Pear juice

29. Apple juice
An apple is a sweet and edible fruit
which is produced by an apple
tree (Malus pumila) which belongs to
family Rosaceae.
Apple juice is used as a beverage.
The tree originated in the Central Asia
where its wild ancestor, is still found
today.
Apples have mythological and religious
significance in many cultures.

30. Plant description
The apple generally grows from 6 to 15 ft in
height in cultivation and up to 30 ft in the wild.
The leaves of apple are dark green-colored
simple ovals.
 The fruit matures in late summer or autumn.
Like most perennial fruits, apples are
ordinarily propagated asexually by means of
grafting. Because apples do not grow well
when planted as seeds, the process of grafting
is generally used to produce new apple trees.

31. Health benefits of apple juice
Research suggests that apple juice increases the acetylcholine in the brain,
possibly resulting in the improved memory.
The alkaline properties of apple juice help to get rid of toxins and waste
substances from the body.
Apple juice also helps to reduce the chance of heart attacks.
Apple juice is not only beneficial for heart health but it also assists an asthma
attack.
The decent amount of vitamin C in apple juice helps boost immunity and avoids
numerous issues triggered by virus and bacteria.
Consumption of Apple juice on a daily basis decreases the risk of Alzheimer’s
disease as well.

32. Vegetable juices
Carrot juice
Tomato juice
Beetroot juice
Cucumber juice
Lemon juice

33. Cucumber juice
Cucumber (Cucumis sativus) is a widely
cultivated plant of family Cucurbitaceae.
It is creeping vine that bears fruits that are
used as the vegetables.
Cucumber is originally from the South
Asia, but now grows on most countries.
Many different types of cucumber are
traded internationally.
Cucumber juice is prepared for its use as
beverage.

34. Plant description
Cucumbers are grown where a long, warm
growing season, minimum 65 days, can be assured.
Cucumbers are a warm-season crop, very tender to
frost and light freezing. Cucumbers are difficult to
grow where there are foggy, damp summers is present.
The fruit of cucumber is roughly cylindrical but
elongated with tapered ends and may be as large as
24 inches long.
The cucumber is classified as pepo, a type of berry
with a hard, outer rind and no internal divisions. Much
like tomato and squash, it is often perceived, prepared
and eaten as vegetable. Cucumber fruits consist of
95% water.

35. Health benefits of cucumber juice
Cucumber juice is light on the bowel, acts like a natural laxative and can
be a remedy for chronic constipation.
Cucumber juice provides body with a whole slew of minerals, hormones
and compounds which help in protecting body from diseases.
It is loaded with antioxidants and also protects from seasonal infections.
Due to its high content of water, cucumber juice cleanses the body by
removing toxic and old waste materials.
It is used in making powerful detox drink. It can also be mixed with lemon
and mint for better results.
Cucumber juice has the ability to calm the nerves, reduces stress and
anxiety. As such it also helps in improving sleep cycle.

36. Grass juices
Wheat grass juice
Sugarcane juice
Bermuda grass juice

37. Wheat grass juice
Wheatgrass is a food prepared from the freshly
sprouted first leaves of the wheat plant Triticum
indicum of family Poaceae.
Wheat is the grass which is widely grown for
its grains, which is a staple food in worldwide.
Like most plants, it contains amino acids,
chlorophyll, vitamins, minerals and enzymes.

38. Plant description
Wheatgrass can be grown indoors or outdoors.
A common method for sprout production indoors
is often on trays in a growth medium such as a
potting mix.
Leaves are harvested when they develop a split as
another leaf emerges. These can then be cut off
with scissors and allow a second crop of shoots to
form.
Wheatgrass is a source for Vitamin A, C, E, K,
B6, dietary fibre, riboflavin, copper, manganese,
thiamin, iron and potassium.
Wheatgrass is also a source of protein.

39. Health benefits of wheatgrass juice
Wheatgrass Juice is one of the best sources of the living chlorophyll available
today. However, to get the full benefit, the chlorophyll must come fresh from a
living plant.
Wheatgrass juice contains up to 70% chlorophyll, which is an important blood
builder, which is often referred to as the blood of plant life.
The chlorophyll molecules closely resemble that of the hemin molecule, the
pigment which combines with protein to form hemoglobin.
Wheatgrass juice is an effective healer because it contains minerals and
vitamins.
It is extremely rich in protein and contains 17 amino acids, the building blocks
of protein.

40. Conti…
Wheatgrass juice is a superior detoxification agent compared to
carrot juice and other fruits and vegetables.
Wheatgrass juice held in the mouth for 5 minutes will help eliminate
toothaches. It pulls poisons from the gums.
Wheatgrass juice helps to keep the hair from graying.
Wheatgrass juice is an excellent skin cleanser and can be absorbed
through the skin for nutrition.

41. Herbal juices
Amla juice (Indian Gooseberry)
Karela juice
Jamun (black plum) juice

42. Amla juice (Indian Gooseberry)
Amla (Phyllanthus emblica) also
known as India gooseberry is a tree of
the family Phyllanthaceae.
It is known for its edible fruit which
is named the same as amla.
Amla juice is the juice of the amla
berry to be used as a beverage.

43. Plant description
The tree is small to medium in size, reaching 3 ft
to 26 ft in height.
The branchlets are not glabrous or finely
pubescent, usually deciduous, the leaves are
simple, light green, resembling pinnate leaves.
The fruit is nearly spherical, light greenish
yellow, quite smooth and hard on appearance,
with six vertical stripes or furrows.
The taste of Indian amla is sour, bitter and
astringent. It’s quite fibrous.
The tree is considered sacred by Hindus as a
deity named Vishnu, is believed to dwell in it. The
tree is worshipped.

44. Health benefits of amla juice
However, given the incredible range of nutrients and antioxidants
found in amla juice, it is increasing in popularity.
Amla juice possesses high levels of vitamin C but has a few other
common nutrients as well.
 It has a very high concentration of antioxidants.
Amla juice treats a cough, cold, flu, and even mouth ulcers.
Mix two teaspoons of amla juice with an equal amount of honey and
consume it to get rid of a cough and cold.

45. Conti…
Cholesterol levels can be lowered effectively by the regular
consumption of amla juice.
In reasonable quantities, amla juice has the ability to regulate blood
glucose levels, which can help control diabetes.
Intake of amla juice has historically been used to improve
respiratory health such as the asthma. This is because it can soothe
inflammation and address underlying infections in respiratory tracts.

46. Soft drinks
Sarsaparilla
Coca cola
Ginger ale
Root beer

47. Historical background of soft drinks
Some beverages are made by mixing the properties of mineral water and certain
scent materials, as well as preserved by CO2. These types of drinks known are as
soft drinks. Plants are used in these soft drinks for giving different flavors.
Flavored soda water gained popularity not only for medicinal benefits but for
the refreshing taste as well.
The market expanded in the 1830s when soda water was first sold in glass
bottles. Filling and capping the gaseous liquid in containers was a difficult
process until 1850, when a manual filling and corking machine was successfully
designed.
The term soda pop originated in the 1860s from the popping sound of escaping
gas as a soda bottle was opened.

48. The term “Soft drink”
As flavored carbonated beverages gained popularity, manufacturers
struggled to find an appropriate name for the drinks.
Some suggested marble water, syrup water and aerated water.
The most appealing name, however, was soft drink, adapted in the hopes
that soft drinks would ultimately supplant the hard liquor market. Although
the idea never stuck, the term soft drink did.
New soda flavors constantly appeared on the market. Some of the more
popular flavors were ginger ale, sarsaparilla, root beer, lemon and other
fruit flavors.

49. Ginger ale
Ginger ale is one of the carbonated soft
drink flavored with ginger (Zingiber
officinale) of family Zingiberaceae.
It is drunk on its own or used as
a mixer with spirit-based drinks.
Powdered dry ginger root is typically
used as a flavoring for recipes such as
crackers, cookies, cakes, ginger beer and
ginger ale.

50. Plant description
Ginger originated in the tropical rainforests from
the Indian subcontinent to the South Asia where
ginger plants show considerable genetic variation.
It is herbaceous which grows annual pseudo stems
(false stems made of the rolled bases of leaves).
 Fresh ginger can be substituted for ground ginger
at a ratio of six to one, although the flavors of fresh
and dried ginger are somewhat different.

51. Uses of ginger ale
Ginger ale commonly contains sugar, carbonated water and artificial
or natural ginger-flavor.
Ginger ale, as with other ginger products, is often used as a home
remedy to alleviate indigestion or motion sickness.
It’s also used for relieve from cough and sore throats.
Studies on its effectiveness have produced mixed results, with most
finding that ginger extract will relieve symptoms of nausea.
It is popular in mixed drinks and it is sometimes used as a non-
alcoholic substitute for beer and champagne, since the beverages
resemble each other in appearance.

52. Coca-cola
The drink's name refers to two of its original
ingredients, which were kola nuts the fruit of Cola
nitida and leaves of cacao tree Theoborma cacao.
In the 1800s, a pharmacist in Georgia named John
Pemberton, took extracts of kola and coca then mixed
them with sugar, some other ingredients and carbonated
water to invent the first soft drink “cola”. His accountant
tasted it and called it as “Coca-cola”.
After 1904 Coca-Cola no longer uses either kola or
coca in the recipe.
The current formula of Coca-Cola remains a trade
secret, although a variety of reported recipes and
experimental recreations have been published.

53. Soft drinks of Pakistan
Sting
Fanta
Pakola

54. Sting
It is one of the carbonated energy drink from PepsiCo International.
Sting is available in three flavors, such as Gold with Ginseng with flavor of
(Panax), Power Lime with flavor of (Actinidia deliciosa) or (Citrus limon) and
Berry Blast with flavor of (Fragaria ananassa)

55. Fanta
Fanta is prepared by adding carbonated water, sugar, orange juice, citric acid,
vegetable extracts of carrot (Daucus carota) and pumpkin (Cucurbita maxima).
 Sweeteners, preservative (Potassium Sorbate), malic acid, acidity regulator
(sodium citrate), stabiliser (guar gum), natural orange flavorings with other
natural flavorings and antioxidant (ascorbic acid).

56. Pakola
Pakola is a line of flavored carbonated soft
drinks originating from Pakistan, the product
name is derived from Pakistan Cola.
Although the green drink, Pakola Cream Soda,
became the company's trademark product, several
variants have since been introduced according to
the flavors of plants like Pakola Lychee with
flavor of lychee (Litchi chinensis), Pakola Orange
with flavor of orange (Citrus reticulata), Pakola
Raspberry with flavor of raspberry (Rubus idaeus)
and Pakola Fresh Lime with flavor of lemon
(Citrus limon).

57. Squash
Squash also known as diluting juice, is a non-
alcoholic concentrated syrup used in beverage
making.
It is usually fruit-flavored, made from fruit juice,
water and sugar or a sugar substitute.
Modern squashes may also contain food coloring
and additional flavoring.
Squash is prepared by combining one-part
concentrate with four or five parts of water
carbonated or still.
Double-strength squash and traditional cordials,
which are thicker, are made with two parts of
concentrate.

58. Conti…
Traditional squashes may be flavored with elderflowers, lemon,
pomegranate, apple, strawberry, chokeberry (often with spices such as
cinnamon or cloves added), orange, pear, or raspberry.
Modern squashes usually have simpler flavors, such as orange, apple,
summer fruit (mixed berries), blackcurrant, apple and blackcurrant, peach,
pineapple, mango, lime or lemon.
Squashes are measured by their juice content, the average being 30%. A
variety of squash that contains a larger amount of fruit juice, up to half or
more of the volume in juice, is sold in markets as high juice and squashes
are quite often called juice when talking to children, especially these high-
juice beverages, although this may be confusing.

59. Syrups
Regular syrups
i. Vanilla Syrup
ii. Strawberry syrup
Herbal syrups
i. Black mulberry syrup
ii. Peppermint syrup

60. Syrups
 Syrups can be prepared with sugar or honey and plant
extracts.
Syrup is a thick, sweet, flavored liquid with a great deal
of sugar in it. There are different flavored syrups, such as
chocolate syrup, vanilla syrup and maple syrup.
 Syrups are used to sweeten and flavor hot and cold
drinks.
They are poured on desserts and breakfast foods.
Regular syrups
It is a viscous liquid or solid, sugar yield is very high.
Provided at the bar to make drinks mixed material
(mixing drinks). Syrup is usually provided at the bar.

61. Strawberry syrup
Strawberry syrup is prepared by adding
mixed strawberries in vicious sugar content.
Flavor and fragrance are popular
characteristics for consumers, they are used
widely in a variety of manufacturing,
including foods, beverages, perfumes and
cosmetics.
In the plant breeding and farming,
emphasis is placed on sugars, acids and the
volatile compounds, which improve the
taste and fragrance of a ripe strawberry.

62. Recipe
For making syrup of strawberry.
 water and sugar are used over medium-
high heat, stir until sugar is dissolved.
Mix strawberries and bring to a boil.
Reduce heat to medium-low and simmer
until strawberries are mushy and sauce is
thick, about 10 minutes.
Strain liquid into a bottle and syrup is
ready.

63. Uses
Strawberry syrup can be used in making strawberry flavored cocktails,
smoothies and vinegar.
Strawberry pancakes can be made by pouring strawberry syrup over hot stack of
buttermilk pancake.
For making refreshing popsicles pour the syrup into popsicle freezing containers
and freeze for 6 hours.
1/4 cup strawberry syrup is used in making strawberry yogurt smoothie.
Topping of ice cream can be done using strawberry syrup to enjoy delicious
flavor of ice-cream.

64. Health benefits
They are an excellent source of vitamin C and manganese.
They also contain decent amounts of folate (B9) and potassium.
Strawberries are very rich in antioxidants and plant compounds.
They may have benefits for heart health and control of blood sugar
level.

65. Black mulberry syrup
Some cough syrups are specially formulated for
supporting and restoring normal respiratory
functions include black mulberry extract in the
recipe.
Morus nigra is used for its antioxidant properties
in relieving soreness and irritation of throat.
European Medicine Agency (EMEA) has proven
and acknowledged the benefits of this herbs in
symptoms of bronchitis, dry cough and
inflammation of respiratory tract.

66. Fermented alcoholic beverages
Any fermented liquor, such as wine, beer or distilled spirit that contains ethyl
alcohol or ethanol as an intoxicating agent is known as fermented alcoholic
beverage.

67. Grape wine
Grape wine is an alcoholic beverage made
from fermented grapes (Vitis vinifera) of family
Vitaceae, without the addition of acids, sugars,
enzymes or any other nutrients.
It contains ethanol (alcohol), which blocks
various nerve pathways in the brain.
Yeast is used which consumes the sugar in the
grapes and converts it to carbon and ethanol.
Wine has been produced for thousands of
years. The earliest known traces of wine are
from the region of Georgia (c. 6000 BC), Iran
(c. 5000BC) and Sicily (c. 4000 BC).

68. Uses of grape wine
Grape wine is a popular and important beverage that accompanies and enhances
a wide range of cuisines, from the simple and traditional to the most sophisticated
and complex cuisines.
It’s is often served with dinner. It may be served with the dessert.
 In fine restaurants in Western countries, wine typically accompanies dinner.
Some people use wine to reduce anxiety, stimulate the appetite, and improve
digestion by increasing stomach acids.
Wine is sometimes applied directly to the skin to improve wound healing.
Long-term use of large amounts of wine causes many serious health problems
including dependence, mental problems, heart problems, liver problems, pancreas
problems, and certain types of cancer.

69. Conclusion
A wide range of plant materials are used to manufacture beverages.
Beverages can be manufactured which contain as the base material either pulped
fruit/vegetable or juice. The juice or the pulp from fruit is the starting material for
the manufacture of soft drinks and wines.
Many are drunk as a pure fruit juice without the addition of other ingredients,
whereas others are diluted with sugar syrup.
Many herbal treatments are done by using extracts of different plants.
In wine-making, the juice or pulp is mixed with yeast and sugar.
 Certain drinks contain artificial flavorings and colorings which are made of
plant extracts.

70. Thank You
Everyone!