Description:FORM 2
THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
[See section 10, Rule 13]

“DEVELOPMENT OF RED WINE FROM BLACK CARROT AND PINEAPPLE”

APPLICANT:
a) NAME: PRAGYA
b) NATIONALITY: An INDIAN NATIONAL
c) ADDRESS: C1/355, Jankipuram Sec G, Near Icon hospital, Pin-226021, Lucknow

The following specification fully and particularly describes the invention and the manner it is to be performed.

Title of the Invention
Development of Red Wine from Black Carrot and Pineapple.
Field of the Invention
The present invention generally relates to wines and process development for wines. Particularly, the invention relates to red wine from Black carrot and Pineapple and method for preparing the same.
Source of Biologicals
All the biological materials used in present invention are commercial value-added products purchased from commercial suppliers
Background of Invention
Traditionally wines are made from grape or other fruit wines and are made through existing methods which struggle with anthocyanin degradation, colour instability, and artificial acidification.
Additionally with change in raw material the properties of the resultant wine varies significantly even though the method of preparation may have been same as that used for making wine from traditional raw materials such as grapes. This calls for redevelopment of the process of preparation whenever unconventional raw materials are to be used for preparation of wine and the method has to be optimized to achieve desired and acceptable physicochemical properties, stability, and sensory attributes of the wine such as organoleptic properties, colour stability, acidity balance, and sensory appeal over time while ensuring optimal titratable acidity, total phenolic content (TPC), and alcohol by volume (ABV).
Thus, the process of producing wine is sensitive towards the properties of the raw materials used for wine making and when the raw materials are changed to unconventional raw materials a complete redevelopment of process of preparation of wine is required.
The requirement of opting for unconventional raw materials has arisen in recent times since conventional raw materials like grapes are limited in supply, are needed as food products, require labour intensive methods to cultivate, are easily affected by changing climactic conditions, and are costly.
Present invention provides wine made using a combination of Black Carrot and Pineapple. The present invention also provide a controlled fermentation process for producing this wine which is unprecedented, making this invention unique and commercially viable in the field of fruit wine production.
Objective of Invention
An object of the present invention is to provide a method for developing red wine from Black Carrot and Pineapple.
Another object of the present invention is to provide optimized fermentation conditions which will result in a nutrient-rich, shelf-stable, and functionally superior fruit wine.
Summary of the Invention
In an aspect the present invention provides a method for developing red wine from Black Carrot and Pineapple.
In an embodiment the present invention provides optimized fermentation conditions that allow for controlled microbial activity, balanced alcohol production, and superior bioactive compound extraction which result in a nutrient-rich, shelf-stable, and functionally superior fruit wine.
In another embodiment of the present invention the process of present invention naturally enhances wine stability and quality while offering a cost-effective and scalable alternative.
Detailed Description of the Invention
The following description is of exemplary embodiments only and is not intended to limit the scope, applicability or configuration of the invention in any way. Rather, the following description provides a convenient illustration through explanation and figures for implementing exemplary embodiments of the invention. Various changes to the described embodiments may be made in the function and arrangement of the ingredients described without departing from the scope of the invention.
As used throughout this description, the word “may” is used in a permissive sense (i.e. meaning having the potential to), rather than the mandatory sense, (i.e. meaning must). Further, the words “a” or “an” mean “at least one” and the word “plurality” means “one or more” unless otherwise mentioned. Furthermore, the terminology and phraseology used herein is solely used for descriptive purposes and should not be construed as limiting in scope. Language such as “including,” “comprising,” “having,” “containing,” or “involving,” and variations thereof, is intended to be broad and encompass the subject matter listed thereafter, equivalents, and additional subject matter not recited, and is not intended to exclude other additives, components, integers or steps. Likewise, the term “comprising” is considered synonymous with the terms “including” or “containing” for applicable legal purposes. The use of “including”, “comprising” or “having” variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items. Further, the use of terms “first”, “second”, and “third”, and the like, herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.
Any discussion of documents, acts, materials, devices, articles and the like is included in the specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all of these matters form part of the prior art base or were common general knowledge in the field relevant to the present invention.
This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiment set forth herein. Rather, the embodiment is provided so that this disclosure will be thorough and complete and will fully convey the scope of the invention to those skilled in the art. In the following detailed description, numeric values and ranges are provided for various aspects of the implementations described. These values and ranges are to be treated as examples only, and are not intended to limit the scope of the claims. In addition, a number of materials are identified as suitable for various facets of the implementations. These materials are to be treated as exemplary, and are not intended to limit the scope of the invention.
While the present invention is described herein by way of example using embodiments and illustrative drawings, those skilled in the art will recognize that the invention is not limited to the embodiments of drawing or drawings described, and are not intended to represent the scale of the various components. Further, some components that may form a part of the invention may not be illustrated in certain figures, for ease of illustration, and such omissions do not limit the embodiments outlined in any way. It should be understood that the drawings and detailed description thereto are not intended to limit the invention to the particular form disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternatives falling within the scope of the present invention.
The present invention introduces a novel method for developing red wine from Black Carrot and Pineapple, optimizing fermentation parameters to enhance phenolic retention, antioxidant activity, and sensory quality. Unlike traditional grape or other fruit wines, this invention leverages the underutilized Black Carrot, which is naturally rich in stable anthocyanins and polyphenols, eliminating the need for artificial colour stabilizers. The incorporation of Pineapple provides natural acidity and astringency, enhancing the wine's aromatic complexity and mouthfeel without requiring external acid adjustments. The optimized fermentation conditions (7–11 days, 27–33°C, and 22–27°Brix) allow for controlled microbial activity, balanced alcohol production (7.8–14% ABV), and superior bioactive compound extraction, resulting in a nutrient-rich, shelf-stable, and functionally superior fruit wine. Unlike existing methods, which struggle with anthocyanin degradation, colour instability, and artificial acidification, this invention naturally enhances wine stability and quality while offering a cost-effective and scalable alternative. The combination of Black Carrot and Pineapple in a controlled fermentation process is unprecedented, making this invention unique and commercially viable in the field of fruit wine production.
The invention focuses on the optimization of process parameters (such as fermentation time, temperature, and total soluble solids) and the quality evaluation during storage for the production of red wine from Black Carrot and Pineapple. The goal is to enhance the wine’s physicochemical properties, stability, and sensory attributes while ensuring optimal titratable acidity, total phenolic content (TPC), and alcohol by volume (ABV). This innovative approach aims to develop a unique fruit-based red wine with improved quality, nutritional benefits, and extended shelf life

The purpose of this invention is to optimize the fermentation process and storage conditions for developing a high-quality red wine from Black Carrot and Pineapple, utilizing black carrot an underutilized agricultural resource to increase its value and reduce the post-harvest losses.

Black Carrot, rich in anthocyanins, phenolics, and antioxidants, possesses a distinct earthy flavor profile that enhance the complexity of the wine. Due to limited commercial applications, the method of fermentation, which is an ideal method to extend the shelf life while preserving its bioactive compounds was used. Fermentation not only stabilizes the wine but also enhances its organoleptic properties, improving its color stability, acidity balance, and sensory appeal over time. The incorporation of Pineapple contributes natural astringency due to its bromelain enzyme content, which helps refine the tannin structure, leading to a smoother mouthfeel and enhanced aromatic complexity. By optimizing parameters such as fermentation time, temperature, and total soluble solids (TSS), this study aims to achieve a wine with balanced titratable acidity, desirable total phenolic content (TPC), and a well-regulated alcohol by volume (ABV). This innovation not only expands the scope of fruit-based wine production but also promotes sustainable utilization of nutrient-rich but underutilized crops, contributing to diversification in the wine industry.

In an aspect the present invention provides a process of developing red wine from Black Carrot and Pineapple involves controlled fermentation, where key parameters such as time, temperature and total soluble solids (TSS) are optimized to achieve superior wine quality.

The Black carrot and pineapple, undergoes yeast-mediated fermentation, where sugars are converted into ethanol and secondary metabolites, black carrot rich in anthocyanins and polyphenols enhances the wine’s flavor, color stability, and antioxidant profile. Pineapple contributes natural acidity and enzymatic activity, which helps in modulating astringency and refining tannin interactions, improving the aromatic complexity and sensory balance of the wine.

In an embodiment the present invention provides the process of developing red wine from Black Carrot and Pineapple wherein the fermentation is carried out in anaerobic conditions for an optimized time of 5 to 15 days at a temperature ranging from 25 to 35°C and TSS ranging from 20 to 30°Brix to maintain phenolic integrity and enhance volatile compound formation.

In another embodiment the present invention provides the process of developing red wine from Black Carrot and Pineapple wherein the fermentation is carried out in anaerobic conditions at an optimized time of 7 to 11 days at a temperature ranging from 27 to 33°C and TSS ranging from 22 to 27°Brix to maintain phenolic integrity and enhance volatile compound formation.
In yet another embodiment the present invention provides the process of developing red wine from Black Carrot and Pineapple wherein the fermentation is carried out in anaerobic conditions for an optimized time for 7, 9, and 11 days at a temperature of 27, 30 and 33°C and TSS of 22, 24.5 and 27°Brix to maintain phenolic integrity and enhance volatile compound formation.

In another embodiment the present invention provides wines that when fermented by the process of present invention exhibit total phenolic content (TPC) 91.6 – 123.6 mg GAE/L. The higher end of TPC suggests effective extraction of anthocyanins and flavonoids, confirming the optimized conditions enhance bioactive compounds.

In another embodiment the present invention provides wines that when fermented by the process of present invention exhibit Titratable acidity (TA) of 0.45–0.65%. The TA range ensures balanced taste, microbial stability, and freshness, with organic and fermentation-derived acids optimizing longevity and control.

In another embodiment the present invention provides wines that when fermented by the process of present invention possess Antioxidant Activity (AA) of 71.76- 90.4%. The fermentation boosts antioxidant bioavailability, this range is significantly high making the wine comparable to functional beverages in health benefits.

In another embodiment the present invention provides wines that when fermented by the process of present invention possess Total flavonoid content of 845.8- 1146.63 mg QE/L, high flavonoid content enhances color, astringency, and mouthfeel, reflecting effective phenolic extraction and fermentation influence.

In another embodiment the present invention provides wines that when fermented by the process of present invention exhibit Sensory feel of 6.87-8.36. Sensory evaluation (9-point hedonic scale) shows good consumer acceptability (>6.5), with a balanced acidity, sweetness, tannins, and aroma, enriched by fruity, earthy, and astringent notes from Black Carrot and Pineapple.

In another embodiment the present invention provides wines that when fermented by the process of present invention exhibit Microbial load (OD 600) of 0.12 - 0.237. Optical Density (OD 600) confirms controlled fermentation, with low microbial load ensuring stability and minimizing spoilage risks.

In another embodiment the present invention provides wines that when fermented by the process of present invention exhibit Alcohol by volume (ABV) of 7.8–14% - Higher ABV (~12–14%) results from longer fermentation and higher TSS, while lower ABV (~7.8–9%) occurs with shorter fermentation or lower sugar content.

In another embodiment the present invention provides wines that when kept under storage anthocyanin degradation is minimized, and sensory attributes like color, aroma, and mouthfeel remain stable under proper conditions. These findings demonstrate that optimizing fermentation parameters leads to a stable, nutritionally rich, and sensorially appealing Black Carrot-Pineapple wine providing a sustainable and innovative alternative in the fruit wine industry.

In another embodiment the present invention provides wines that are produced by the process comprising following steps:
1. adjusting the TSS & pH of the mixture of fruit and water to 20 to 27 brix, particularly 24.5 Brix;
2. fermenting the above mixture by inoculating yeast Yeast Inoculation at a temperature of 28 to 37°C, particularly 33°C with continuous stirring till bubbling;
3. filtering, bottling, and aging the fermented mixture obtained in above step.

The invention is an improvement to an existing method of wine production. Traditional wine-making primarily utilizes grapes, but this research enhances the process by incorporating Black Carrot and Pineapple, which are rich in anthocyanins, phenolics, and natural sugars. Present invention provides the best processing conditions providing wines which under standard storage conditions result in maintenance of wine’s chemical composition, ensuring extended shelf life while retaining desirable properties like titratable acidity, total phenolic content (TPC), and alcohol by volume (ABV). This innovation contributes to diversifying fruit-based wine production with exotic flavours while maximizing nutritional and functional benefits, making it a significant improvement over conventional fermentation methods.

Example
The wine of present invention is prepared by using the process comprising of steps as exemplified below.
• Blending carrots with water and pineapple with water separately to form blend;
• Straining both blends through muslin cloth into clean containers;
• Adding preservative like sodium benzoate (150 ppm) to the blend obtained in above step;
• Adjusting the TSS & pH to 24.5 Brix;
• Adjusting the pH to 4.5 using acid like citric acid;
• Inoculating yeast into the blend in which pH has been adjusted;
• Fermenting at a temperature of 33°C till bubbling;
• Filtering, bottling, and aging the fermented blend to obtain the carrot and pineapple wine.

, Claims:We Claim:

1. A process for developing red wine from Black Carrot and Pineapple wherein the fermentation is carried out in anaerobic conditions for a time ranging from 5 to 15 days at a temperature ranging from 25 to 35°C and total soluble solids ranging from 20 to 30°Brix.

2. The process as claimed in claim 1 wherein the fermentation is carried out in anaerobic conditions for the time of 7 to 11 days at a temperature ranging from 27 to 33°C and total soluble solids ranging from 22 to 27°Brix.

3. The process as claimed in claim 1 wherein the fermentation is carried out in anaerobic conditions for the time for 7, 9, and 11 days at a temperature of 27, 30 and 33°C and TSS of 22, 24.5 and 27°Brix.

4. The process as claimed in claim 1 wherein the red wine exhibits total phenolic content (TPC) 91.6 – 123.6 mg GAE/L,

5. The process as claimed in claim 1 wherein the red wine exhibits titratable acidity of 0.45–0.65%.

6. The process as claimed in claim 1 wherein the red wine exhibits antioxidant activity of 71.76- 90.4%.

7. The process as claimed in claim 1 wherein the red wine exhibits total flavonoid content of 845.8- 1146.63 mg QE/L.

8. The process as claimed in claim 1 wherein the red wine exhibits sensory feel of 6.87-8.36 on a 9-point hedonic scale.

9. The process as claimed in claim 1 wherein the red wine exhibits microbial load of 0.12 - 0.237 when measured at optical density (OD 600).

10. The process as claimed in claim 1 comprising the steps of:
• adjusting the TSS & pH of the mixture of fruit and water to 20 to 27 brix, particularly 24.5 Brix;
• fermenting the above mixture by inoculating yeast inoculation at a temperature of 28 to 37°C, particularly 33°C with continuous stirring till bubbling;
• filtering, bottling, and aging the fermented mixture obtained in above step.

Dated this 14th day of May 2025

RUBINA AFZAL
AGENT FOR THE APPLICANTS
N/PA No. 3586