MUMBAI, India, July 31 -- Intellectual Property India has published a patent application (202411076960 A) filed by Punjab Agricultural University on October 10, 2024, for Technology For Preparation Of Red Wine With Improved Sensory Profile.
Inventors include Gurvinder Singh Kocher; Preetiman Kaur; Ajmer Singh Dhatt; and Keshani Bhushan.
The application for the patent was published on July 24, 2026, under issue no. 30/2026.
Abstract: The present invention relates to an innovative winemaking technique by supplementing oleic acid into grape must. The invention uses oleic acid at a precise concentration to enhance yeast health and fermentation efficiency. The fermentation process uses co-culture of Saccharomyces cerevisiae MK680910 and S. cerevisiae MK680911 as inoculum. The present technology is further combined with innovative micro-oxygenation (MOX) treatments using a specially designed MOX equipment providing a comprehensive approach to optimize wine production.
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