MUMBAI, India, May 29 -- Intellectual Property India has published a patent application (202641061619 A) filed by Nisarga Vineyard Private Limited; Avinash Mumbaraddi; and Aravind B Rathod, Vijayapura, Karnataka, on May 14, for 'a novel fermentation process for producing honey-blended damson jamun wine using saccharomyces cerevisiae.'
Inventor(s) include Avinash Mumbaraddi; and Aravind B Rathod.
The application for the patent was published on May 29, under issue no. 22/2026.
According to the abstract released by the Intellectual Property India: "The present invention discloses a novel fermentation process for producing a honey-blended Damson Jamun wine using Saccharomyces cerevisiae. The process comprises preparing a Jamun must from sorted, blanched and pulped Syzygium cumini fruits, blending the must with multifloral honey at five to fifteen percent weight per volume, adjusting total soluble solids to twenty-four degrees Brix and pH to 3.6, supplementing with diammonium hydrogen phosphate and potassium metabisulphite, inoculating with an active Saccharomyces cerevisiae starter at five percent volume per volume, and conducting primary fermentation at 25 degrees Celsius for seven to ten days followed by secondary fermentation and maturation at 15 degrees Celsius for at least three months. The resulting wine exhibits ethanol of about 10 to 11.5 percent by volume, retained anthocyanin of about 70 mg per 100 mL, balanced sensory profile, and significantly reduced astringency, thereby providing a commercially viable functional alcoholic beverage."
Disclaimer: Curated by HT Syndication.
