I. INTRODUCTION HE rich nutritional and bioactive substances in Hippophae rhamnoides L. commonly known as sea buckthorn have attracted many people who are interested in the production or utilization of nutritional and medicinal sea buckthorn products for preventive or curative

This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. Keywords—Alcoholic fermentation, Hippophae, Total phenolic content, Wine.