Wine is one of the oldest forms of alcoholic beverages and can impart benefits to human beings. Beetroot (Beta vulgaris L) and carrot (Daucus carota L) are rich in betalain and carotene. These vegetables have medicinal and nutritive properties. Yeast (Saccharomyces cerevisiae INVSc1) was used to prepare wine from beetroot and carrot and its quality was compared to grape wine. The vegetable wine was reddish-brown in color, slightly acidic (titratable acidity=1.0 ± 0.02 g tartaric acid/100 mL), sweet (3.1 ± 0.07 g of reducing sugar/100 mL), and with an alcohol content of 10.6 ± 0.8%. No major differences in biochemical aspects of the wine were found. Organoleptic analysis indicated that the vegetable wine was preferred over the grape wine for taste and color/appearance. The taste was a significant criteria (χ2 =36.46; P < 0.01) in selection of the vegetable wine as the superior product.

Saccharomyces cerevisiae catalyzed one-pot three component synthesis of 2,3- diaryl-4-thiazolidinones.