Description:Field of the invention
The primary objective of this invention is Dillenia Indica based white wine and method thereof. The white wine claims that it is made of elephant apple which is contain dietary fibre, vitamin C.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
In ancient India, the technique of brewing and consuming different liquors was evolved, and each tribal group had a harmonious and lovely relationship with intoxicating substances. Wine and humans go back as far as history and the natural world. Wine has been consumed recreationally, medicinally, and in religious rites for ages. It has been a feature of meals, get-togethers, and society. Wines have long been regarded as safe and healthful beverages, in addition to being a significant dietary supplement. When making white wine, the elephant apple, or must, and the elephant apple pulp ferment concurrently with other added ingredients such as sugar, standing spices, and rice. Among the extra steps are fining, filtering, and bottling. There are many factors related to fruit development and circumstances that affect the wine-making process.
The elephant apple, rice, standing spices, extra sugar, and harvesting techniques all have an impact on the chemical composition of the materials used in this work. These factors include location and, by extension, temperature, precipitation, and insolation. . Multiple varieties can be carefully chosen to complement the local climate in order to provide the best possible foundation for the production of white wine. The production process has a major impact on wine quality. Despite the anaerobic nature of fermentation, oxygen is present at various stages of the process and has gained more attention for its importance and effects. The amount of oxygen required for each stage of production varies, with digestion and sedimentation requiring the least amount. Wine fermentation kinetics studies the growth of both primary and secondary metabolites during fermentation, as well as the growth of winery yeast (Saccharomyces cerevisiae), the assimilation of sugars, the production of ethanol, the production of heat, and other related factors. One of the earliest types of alcoholic beverages that people still drink today is wine. Despite being viewed as a luxury item in the past, wine has become more and more popular throughout time.
Since their introduction, wines have captured the interest and attention of people all around the world. The appeal of wine has been influenced by a number of variables. Wine is popular because of its health benefits. In addition to being a major food source, underutilized fruits offer enormous therapeutic potential since they contain bioactive substances including antioxidants like organic acids, carbohydrates, and unsaturated fats. For the wine industry, maintaining wine quality is extremely important. Oils and fats were the source of nutraceutical chemicals, which are vital for human nutrition and important components for energy storage and the structural and functional makeup of cells. Fruits that are not used to their full potential are thought to be an important source of vitamins, minerals, amino acids, and dietary fiber like elephant apple, wood apple. Fruits are high in proteins, lipids, carbs, and both reducing and non-reducing sugars in addition to these components.
The prevention of depression, diabetes, cancer, and coronary heart disease is linked to fatty acid intake. In addition to being important parts of cell membranes, fatty acids also have biological properties that affect how cells and tissues function, metabolize, and react to hormonal and other stimuli. Fruit pulp's flavor is influenced by sugars that are free and organic acids. The primary components of nature, sugars are thought to provide a shared source of energy for all living things. Limonia acidissima, a member of the Rutaceae family and native to India and Sri Lanka, is one of the underappreciated, critically nutritious, and medicinally significant fruit-bearing tree species. Wood apple, elephant apple, or monkey fruit are some of the frequent names for it. A deciduous, sluggish erect tree, it can grow up to 12 to 15 meters in height. Near the summit, a few upward-reaching extends bend outward and split into slender branchlets that droop at the tips. This tree can be noticed all through the plains of India, especially in drylands up to 450 meters in elevation. Certain zigzag twigs have axillary spines that are 2-3 cm long, straight, and short. The leaves measure 3-5 inches in length, are alternating, deciduous, and dark green.
For many years, wine has been suggested as a treatment to treat common ailments or to reduce their symptoms. It has also been used as a method for managing health.
Elephant apples have been historically used as medication for a variety of conditions, both in their entirety and in sections, including the roots, leaves, bark, and ripe and unripe fruits.
Numerous investigations have identified ethnopharmacological characteristics. The leaves are decocted and used to cure vomiting and constipation.
Haemorrhoids and liver disorders are treated using bark and stem, respectively. Fruits were employed as a diuretic, to treat leukorrhea, and to purify blood.
In addition, fruits are utilized as a stomachic, stimulant in nature, stringent in nature, aphrodisiac, diuretic, cardiotonic, liver and lung tonic, and as a remedy for coughs, hiccups, asthma, diarrhea, and leucorrhoea.
Fruits from wood apples are thought to be a possible source of seed oil and natural antioxidants.
By promoting triggering of antioxidants and anti-inflammatory pathways, preliminary and in vitro studies have demonstrated the beneficial and therapeutic characteristics of wine polyphenols for reducing the risk of neurological damage, cancer, metabolic disorders, and aging.
Furthermore, polyphenols play a critical role in the treatment of pathogen infection, hypertension, and cardiovascular diseases.
Research has demonstrated that moderate wine drinking reduces the risk of depression and dementia.
Increased levels of blood clotting prevention and hem-oxygenase may protect the cerebral cortex from ischemic stroke injury; moderate consumption of wine is linked to higher the amount of omega-3 fatty acids in the blood, which metabolize glucose, prevent cardiovascular disease, and reduce the probability of cardio metabolic events.
Thus, research is being done in an effort to create something new by combining rice, elephant apple, sugar, yeast, and standing spices.
Several patents have been issued for beverages but none of these are related to the present invention. For example, CN105132250B invention discloses a kind of quinoa white wine and preparation method thereof, according to weight proportion, its brewing materials includes 85~95 parts of quinoa, 3~9 parts of barley, 2~6 parts of pea and fermentation auxiliary material, and the fermentation auxiliary material includes 0.4~0.8 part of 10~15 parts of koji powder, 0.4~0.8 part of bacillus licheniformis and saccharomyces cerevisiae. The present invention is primary raw material by using quinoa, barley and pea, raw material is divided into two groups of fermentations, one group of use distils out wine, another group of filtering, finally it is mixed to get quinoa white wine finished product, the technique can effectively retain the nutritional ingredient and fragrance of raw material in quinoa white wine finished product, obtained quinoa white wine is had the nutritional ingredient and taste of uniqueness, the problem of solving existing white wine nutritive value and relatively simple taste.
Another patent, CN104099205B relates to natural sweet wine brewing technical field, it it is a kind of sweet white wine and preparation method thereof, this sweet white wine is obtained by following preparation method: the first step, when the sugar content of soft Flos Caryophylli Fructus Vitis vinifera reach 240 gram per liter to 260 gram per liter, in terms of tartaric acid, total acid content reaches 4 gram per liter to 7 gram per liter, pH plucks when being 3.4 to 3.8.The present invention selects soft Flos in through manually meticulously deleting choosing, impregnate with fragrance, softly squeeze through merceration, low temperature fermentation brew forms, sugar content is that 45.1 gram per liter are to 55 gram per liter, alcoholic strength is 11.5% to 12.5%(V/V), Titrable acid (in terms of tartaric acid) content is in 5.0 gram per liter to 6.0 gram per liter (in terms of tartaric acid), sugar-free extract content is that 22 gram per liter are to 24 gram per liter, color is bright golden yellow, there is strong jasmin, Mu Sikate fragrance and leather and the fragrance of spice, entrance is soft and smooth, balance, plentiful mellow and full, pleasant impression is long, enjoy endless aftertastes, it is a kind of high-end, high-quality, natural sweet wine.
Another patent, CN101338262B provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.
Another patent, CN104388252A discloses a soft and gentle white wine brewing and production process which comprises the following steps: (1) preparing raw materials; (2) moistening the raw materials; (3) steaming the raw materials; (4) mixing yeast seeds; (5) saccharifying the mixed materials; (6) fermenting the mixed materials; (7) distilling distiller wine; (8) introducing oxygen into earthen jars; (9) distilling for a second time; (10) storing and aging in the earthen jar; and (12) filling and inspecting.
Another patent, KR20140002289A relates to red wine making using yeast for types of fruit wine, at various temperatures (6-30 °C), was studied. The manufacturing method of fruit wine according to the present invention comprises first fermentation at low temperatures by inputting anaerobic yeast in a fermentation step of fruit juice, and second fermentation of the firstly fermented fruit juice at medium temperatures, which increases the production amount of fruit wine, improves the productivity, and has the effect of maintaining the taste of the final fruit wine with an enriched flavour and less fluctuation of sweetness and alcohol content. producing red wines containing more than 11% v/v alcohol in 8 days at 6 °C. The quality of wines was examined by gas chromatography (GC) and GC-MS analysis and sensory evaluation. Higher alcohol concentrations were decreased, and ethyl acetate concentrations increased by the drop of temperature.
Another patent, CN101665751B discloses a lemon fermented wine and a preparation method thereof. The preparation method comprises the following steps: preparing the activated conventional wine-brewing dry yeast into active lemon yeast strain liquid, adding into lemon fruit juice and fermenting; preparing lemon raw wine obtained by fermentation into lemon fruit wine by ageing, clarifying, freezing and filtering; and preparing the lemon raw wine into lemon spirit by distilling. The invention solves the problem of growth of common fruit wine yeast in a lemon fermentation environment. The prepared lemon fruit wine well retains natural nutritional health-care components and health-care effect in lemon, has unique taste, mellowness and fragrance, integrates nutrition, health care and naturalness into a whole and is also more beneficial for a human body to absorb. The product is rich in organic acids, limonin class substances, flavonoid and terpenoid substances, has the functions of diminishing inflammation, suppressing tumours, resisting fatigue, activating blood vessels and promoting the digestion of the human body and also has the auxiliary effects of cleaning the bowel and the stomach, lowering cholesterol, enhancing appetite and the like. The lemon distilled wine prepared by distilling the fruit wine has sweet, clear, cool, mellow and soft mouth feel, has the specific fragrance of the lemon and also has the style of brandy.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
In the present invention, it aims to made the white wine from the tropical fruit (elephant apple) along with the incorporation of rice and few of standing spices and sugar for proper fermentation process. The exact ratio has been taken for the wine was according to the specific sample was taken. Using the fermenting yeast that is saccharomyces cerevisiae. Then mix all the ingredients together for final product development.
Along with unique flavor compare with the traditional wines. The white wine which was made by the elephant apple and rice is considered to be the experimental wine. With the incorporation of the other ingredients in this white wine came into the process after the tests which are performed. The alcohol content of the white wine made from the upward ingredients is considered to be low in nature very as compared to other wines around (8-9 ABV). The sugar content of this sample is around (14-16o Brix). And the Ph is (4-5), along with slightly moderate acidity.
Herein enclosed a Triticumaestivum and standing spices based Vitis Vinifera wine comprises of:
Black grapes, wheat, standing spices, sugar. A method for the preparation of the Vitis Vinifera wine as claimed in claim 1, wherein said preparation of Triticumaestivum and standing spices based Vitis Vinifera wine comprising the steps of:
collecting Black grapes from the local market;
cleaning the grapes to get rid of any remaining pesticide residue as well as debris and dust;
giving them a thermal treatment blanching in boiling water for 15-20 minutes to inactivate the enzymes;
crushing and pressing by manual method;
choosing the effective yeast strain for the fermentation process, saccharomyces cerevisiae, dried yeast was activated with the addition of lukewarm water at a temperature of 35-45oC;
adding them in the form of layering along with final addition of activated yeast and water;
mixing all the ingredients in the air tight thickened glass jar;
took around 15-28 days at 25-30oC, for the complete fermentation of the all ingredients in the absence of oxygen and in between of that period stir the wine;
stirring the wine after 12 days then after again in 20 days;
monitoring and measuring the temperature, pH, sugar content;
completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
doing clarification using various techniques;
storing the filtered wine in the glass bottle and then doing down streaming process;
storing the wine in two conditions that are on room temperature (25-35oC) as well as chilling temperature (2-5oC) and then measured the difference between them; and
aging the wine.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is Dillenia Indica based white wine and method thereof.
Another object of the present invention is to prepare Dillenia Indica based white wine.
Another object of the present invention is to use Dillenia Indica.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Collection of fruit
Figure 2: Aging
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.

Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, from the Dehradun local, we bought elephant apple, rice, standing spices, and sugar. The grapes were then cleansed to remove any last traces of pesticide, along with any dust and debris.
In some embodiments of the present invention, after that, the enzymes were thermally treated by blanching them in boiling water for five to fifteen minutes. Next, directly filter it using a cotton cloth or muslin cloth.
In some embodiments of the present invention, with the help of sharp knife cut the whole elephant apple into equal halves, carefully. And then cut it into smaller pieces and then put them into water to avoid oxidation.
In some embodiments of the present invention, here, we select Saccharomyces cerevisiae as the strain of yeast that works best for fermentation. Then, we add lukewarm water to the dried yeast at a temperature of 35 to 45 degrees Celsius to activate it according to a precise measurement.
In some embodiments of the present invention, once the ascension procedures are complete, begin layering them in addition to adding the water and activated yeast at the end. Additionally, separately combine all the components in the glass jar with a thicker seal.
In some embodiments of the present invention, the entire fermentation of the various components takes place in the lack of oxygen it took from 15 to 28 days at 25 to 30 degrees Celsius. During that time, the wine was swirled. First, stir the wine after 12 days, and then again after 20 days. Measure and keep an eye on the temperature, pH, and sugar level.
In some embodiments of the present invention, use a fabric made of muslin and a stainless-steel strainer to filter the wine when the 28-day fermentation period has finished. Through a number of methods, including cold stabilization for a set amount of time in controlled circumstances, centrifugation, and fining. The particular kind of wine determines this.
In some embodiments of the present invention, after the liquid has been filtered, store it in a bottle made of glass and continue the down streaming procedure. Preserve the wine at the proper temperature—between 25 and 35 degrees Celsius for room temperature and 2 to 5 degrees Celsius for chilling temperature—that we used to preserve it, and then note the variation comparing the two. The final phase of maturing keeps the wine from deteriorating by allowing it to consume more flavors derived from liquids.
Herein enclosed a Triticumaestivum and standing spices based Vitis Vinifera wine comprises of:
Black grapes, wheat, standing spices, sugar. A method for the preparation of the Vitis Vinifera wine as claimed in claim 1, wherein said preparation of Triticumaestivum and standing spices based Vitis Vinifera wine comprising the steps of:
collecting Black grapes from the local market;
cleaning the grapes to get rid of any remaining pesticide residue as well as debris and dust;
giving them a thermal treatment blanching in boiling water for 15-20 minutes to inactivate the enzymes;
crushing and pressing by manual method;
choosing the effective yeast strain for the fermentation process, saccharomyces cerevisiae, dried yeast was activated with the addition of lukewarm water at a temperature of 35-45oC;
adding them in the form of layering along with final addition of activated yeast and water;
mixing all the ingredients in the air tight thickened glass jar;
took around 15-28 days at 25-30oC, for the complete fermentation of the all ingredients in the absence of oxygen and in between of that period stir the wine;
stirring the wine after 12 days then after again in 20 days;
monitoring and measuring the temperature, pH, sugar content;
completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
doing clarification using various techniques;
storing the filtered wine in the glass bottle and then doing down streaming process;
storing the wine in two conditions that are on room temperature (25-35oC) as well as chilling temperature (2-5oC) and then measured the difference between them; and
aging the wine.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Collection of ingredients:
From the Dehradun local, we bought elephant apple, rice, standing spices, and sugar. The grapes were then cleansed to remove any last traces of pesticide, along with any dust and debris.
Blanching:
After that, the enzymes were thermally treated by blanching them in boiling water for five to fifteen minutes. Next, directly filter it using a cotton cloth or muslin cloth.
Cutting and piecing:
With the help of sharp knife cut the whole elephant apple into equal halves, carefully. And then cut it into smaller pieces and then put them into water to avoid oxidation.
Activation of yeast:
Here, we select Saccharomyces cerevisiae as the strain of yeast that works best for fermentation. Then, we add lukewarm water to the dried yeast at a temperature of 35 to 45 degrees Celsius to activate it according to a precise measurement.

Preparation of wine:
Once the ascension procedures are complete, begin layering them in addition to adding the water and activated yeast at the end. Additionally, separately combine all the components in the glass jar with a thicker seal.
Fermentation period:
The entire fermentation of the various components takes place in the lack of oxygen it took from 15 to 28 days at 25 to 30 degrees Celsius. During that time, the wine was swirled. First, stir the wine after 12 days, and then again after 20 days. Measure and keep an eye on the temperature, pH, and sugar level.
Filtration:
Use a fabric made of muslin and a stainless-steel strainer to filter the wine when the 28-day fermentation period has finished.
Clarification:
Through a number of methods, including cold stabilization for a set amount of time in controlled circumstances, centrifugation, and fining. The particular kind of wine determines this.
Bottling:
After the liquid has been filtered, store it in a bottle made of glass and continue the down streaming procedure.
Storing:
Preserve the wine at the proper temperature—between 25 and 35 degrees Celsius for room temperature and 2 to 5 degrees Celsius for chilling temperature—that we used to preserve it, and then note the variation comparing the two.
Aging:
The final phase of maturing keeps the wine from deteriorating by allowing it to consume more flavors derived from liquids.
ADVANTAGES OF THE INVENTION:
? The product is inexpensive and consumable.
? The product is drinkable.
? Product is sustainable.
? Products have many health- promoting compounds
? Product has a light alcohol content.
? Product has nutraceutical properties.
? Product have a unique flavour or taste.
? The products include several key nutrients.
, Claims:1) A Triticumaestivum and standing spices based Vitis vinifera wine comprises of:
elephant apple, rice, standing spices, and sugar.
2) A method for the preparation of the wine as claimed in claim 1, wherein said preparation of Triticumaestivum and standing spices based Vitis vinifera wine comprising the steps of:
a. collecting elephant apple from the local market;
b. cleaning the elephant apple to get rid of any remaining pesticide residue as well as debris and dust;
c. treating thermally by blanching in boiling water for 15-20 minutes to inactivate the enzymes, and filter it using a cotton cloth or muslin cloth;
d. cutting with sharp knife the whole elephant apple into smaller pieces and then put them into water to avoid oxidation;
e. choosing the Saccharomyces cerevisiae as the strain of yeast that works best for fermentation, dried yeast was activated with the addition of lukewarm water at a temperature of 35-45oC;
f. adding them in the form of layering in addition with water and activated yeast at the end;
g. mixing all the ingredients in the air tight thickened glass jar;
h. took around 15-28 days at 25-30oC, for the complete fermentation of the all ingredients in the absence of oxygen and in between of that period stir the wine;
i. stirring the wine after 12 days then after again in 20 days;
j. monitoring and measuring the temperature, pH, sugar content;
k. completing the fermentation period that is 28 days, filtered the wine with the help of muslin cloth and stainless-steel strainer;
l. doing clarification using various techniques such as centrifugation, and fining;
m. storing the filtered wine in the glass bottle and then doing down streaming process;
n. storing the wine in two conditions that are on room temperature (25-35oC) as well as chilling temperature (2-5oC) and then measured the difference between them; and
o. aging the wine.