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US 2007/0178191 A1Published application
Wine produced using tender coconut and product
OwnerSebastian Augustineinventor
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OwnerSebastian Augustineinventor
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The invention is related to the production of wine from tender coconut named tender coconut wine. The ingredients are Tender coconut water or tender coconut water and its soft kernel mix collected from farm fresh tender coconuts of seven months ripe or less, sugar, cinnamon, clove, dry vanilla, fruit juice etc. Pathimukam (cesalpina sappan), a natural colouring agent, is added for color during fermentation process. Tender coconut wines need a fermentation period of 10-28 days. The clarification is done with egg white after fermentation. For optional fortification, cashew apple alcohol or any such alcohol is added. As garden fresh tender coconuts are devoid of wild yeast and bacteria, wine made of it, will be automatically pure and natural. The wine is a highly healthy, hygienic and nutritional beverage.
Tender coconut wine made through fermentation of tender coconut water from tender coconuts up to seven months old Whereas wine is traditionally made from a variety of fruits fermented in water and sometimes from coconuts in coconut water, the present invention is characterized by a single stage of fermentation of seven-month-old tender coconut water comprising preparation of mother culture by mixing tender coconut water, sugar and yeast and keeping it for multiplication for more than half an hour;
A product as claimed in claimed 1 & 2, wherein fresh fruits such as grape, mango, pineapple, passion fruit lime etc. are used to make tender coconut wines that vary in acidity, taste and colour.
Dependencies are inferred from the claim text.