MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202621054179 A) filed by Aravind B Rathod; Dr Krishna Mumbareddy; Avinash Mumbaraddi; and Dr Jayashree Dubey on April 28, 2026, for Process For Production Of Karonda Wine Using Zygosaccharomyces Rouxii Fermentation.
Inventors include Aravind B Rathod; Dr Krishna Mumbareddy; Avinash Mumbaraddi; and Dr Jayashree Dubey.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: The present invention relates to a controlled low-temperature fermentation process for producing an alcoholic beverage from karonda (Carissa carandas) fruit using the osmotolerant non-Saccharomyces yeast Zygosaccharomyces rouxii. Mature karonda fruits are washed, destemmed and crushed with pulp retention; the must is sulphited at 50 to 100 g/ton, enzymatically clarified with pectinase at 8 to 10 degrees Celsius, and adjusted in stages to 22 to 26 degrees Brix and pH 3.10 to 3.20. The adjusted must is inoculated with Zygosaccharomyces rouxii at 25 g/HL and fermented at 15 to 17 degrees Celsius with staged Fermaid K and diammonium phosphate nutrient additions. The wine is then bentonite fined, cold stabilised at 8 to 10 degrees Celsius, treated with PVPP and filtered below 10 NTU. The combination of low temperature, low pH and staged high-osmotic stress with an osmotolerant yeast yields a stable, aromatic, premium-quality karonda wine.
Disclaimer: Curated by HT Syndication.
