The present study was conducted to assess a variety of substrates for quality wines production. Vegetable (black carrots), fruit (Chikoo), mixed fruit juice waste and herb (rose petals) with grapes were evaluated for their nutritional status and potential as a substrate for wine production. Black carrots juice (22°B), Chikoo juice (20°B), mixed fruit juice (21°B) and grape juice with rose petals (22°B) were fermented using S. cerevisiae MTCC 11815 and 0.2% (w/v) DAHP supplementation that yielded 13.1, 9.7, 13.4 and 12.3 (% v/v) ethanol in 5, 3, 4 and 11 days, respectively. All prepared wines showed an ample amount of total phenolics and ascorbic acid. Black carrot and grape juice rose wine also contained a high amount of anthocyanins that add to antioxidant their antioxidant value. Rose wine and black carrot wine possessed in vitro antioxidant potential and total free radical scavenging activities with EC50 value 88.9 and 76.0% whereas mixed fruit wine and Chikoo wine have 50.1 and 30.0% activities. Concentrations of rose, black carrot, mixed fruit and Chikoo wine needed for 50% inhibition were 53.01, 63.4, 100.0 and 179.7 µM and their AEAC values were 0.32, 0.27, 0.17 and 0.09 µM, respectively. Hence, all these substrates can serve as a suitable alternative to grapes to produce quality wines containing adequate amount of nutrients and antioxidants.

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