Description:PALATABLE BEVERAGE AND A PROCESS FOR PRODUCING THEREOF

FIELD
The present disclosure relates to palatable beverages. More particularly, the present disclosure relates to palatable beverages and a process of preparation thereof.

BACKGROUND
Mead is a fermented beverage produced by fermentation of an aqueous solution of honey by yeast without addition of any other carbohydrate source. In the traditional mead brewing process, the pH quickly drops during the fermentation process adversely affecting the end product (mead) taste and hindering the desired metabolic activity of the yeast thereby affecting the fermentation rate. The pH of the initial honey and water mixture (must) falls within a wide range and is never the same as that of the previous batch. The fermentation of the must using yeast species further quickly drops the pH to a level below which the yeast is inhibited. In short, a low starting pH of the must eventually results in sluggish fermentation or no fermentation at all affecting taste of the mead. This rapid change in pH and lack of control during the ongoing fermentation process, often results in delayed fermentation (as the yeast activity slow down and requires time to reach a desired specific gravity again to resume fermentation).
Numerous efforts have been taken in the prior art to maintain the pH during the fermentation process within a desired range such that pH of the end product attains an optimum value required to impart desired taste to the mead.
One prior art solution provides adding a desired amount of buffer (for example, Potassium Bicarbonate, Sodium Bicarbonate, Calcium carbonate) to the mead and adjusting the pH within a desired range (3.5 to 7.5) during the fermentation process. However, this requires skilled personnel to consistently monitor the pH, and make desired adjustments on a regular basis in middle of the fermentation process, since pH drop occurs multiple times in a single fermentation process. Further, in spite of pH adjustments if the end product fails to attain an optimum pH value, an additional quantity of the buffer is again added to the mead. Thus, another drawback of this solution is that it alters the taste of the end product (mead) since large quantities of the buffer gets incorporated therewithin masking the original floral and fruity notes of the fermented honey thereby leaving behind a prominent chemical taste. To address this taste concern, usually large quantities of flavours are thereafter added, such as nature identical, artificial or natural flavours and other taste regulators such as citric acid, tartaric acid, later which again leads to salt formation like bi-tartrates.
Another prior art solution provides increasing the yeast dosage to avoid the fermentation process from getting stuck, but this adds up to the total cost since yeast cells are very expensive, and hence again is not a feasible option.
Therefore, there exists a need to address the aforementioned drawbacks of the prior art and provide a solution to maintain optimum pH during fermentation whilst use sustainably sourced ingredients in place of artificial flavouring/ colouring compounds which alter the taste of the mead. There is a need for a process which maintains a specific pH value during fermentation without adversely affecting the yeast population and taste of the fermented product. There is a need for a process of producing palatable beverages addressing the aforementioned drawbacks of the prior arts while offering an optimum quality palatable beverage.

OBJECTS
It is an object of the present disclosure to provide a palatable beverage and a process for producing said palatable beverage which addresses the aforementioned technical drawbacks of the prior art solutions.
SUMMARY OF THE INVENTION
The present disclosure provides a process for producing a palatable beverage. Particularly, the present disclosure provides a process for producing a mead with optimum flavour characteristics. The process includes diluting honey with water in a pre-determined ratio ranging from 1:4 to 1:5, followed by blending at least one food preservative in a quantity ranging from 1 to 50 ppm (parts per million) at a temperature ranging from 12 to 35°C to provide at least one primary must having specific gravity ranging from 1.000 to 1.130 and pH ranging from 4.0 to 6.9. The process thereafter includes preparing at least one buffer/buffering solution by admixing at least one buffering agent with at least one solvent in a ratio ranging from 1: 15 to 1:25 ratio. The at least one solvent used to prepare the buffer solution has a TDS (Total Dissolved Solid) content in the range of 0 to 250, and preferably TDS content of 80. Thereafter, the process includes adjusting pH of the at least one primary must between 6.7 to 6.8 by dissolving a predetermined quantity of the at least one buffer solution into equal volumes of the at least one primary must and followed by blending for a time period ranging from 5 to 50 minutes to obtain at least one secondary must. Thereafter, a predetermined quantity of at least one yeast is pitched into said at least one secondary must to obtain at least one fermentation mixture. Thereafter, the process includes adding at least one nutrient in a predetermined quantity in a predetermined approach into the at least one fermentation mixture. The predetermined quantity of the at least one nutrient depends upon YAN (Yeast Assimilable Nitrogen) requirement of the at least one yeast. The at least one fermentation mixture is thereafter maintained at a pH ranging from 3.0 to 6.5 and at a cell count ranging from 0.01- 15 million. During this time, the specific gravity of the at least one fermentation mixture drops between 1 to 15 points every 16-24 hours to produce at least one palatable beverage precursor having specific gravity and pH ranging from 1.03 to 0.985 and 2.8 to 4.5 respectively. Thereafter, the at least one palatable beverage precursor is cooled to a temperature ranging from -1.5 to 8.5 °C for a time period ranging from 5 to 7 hours to obtain a cooled palatable beverage precursor, which is further centrifuged to separate the palatable beverage.
The food preservative is at least one selected from the group consisting of sulphites. The food preservative is at least one selected from the group consisting of sodium and potassium sulphite, metabisulphite, bisulphites and Sulphur dioxide (SO2).
The specific gravity of the at least one primary must specifically ranges from 1.045-1.065.
The buffering agent is at least one selected from the group consisting of carbonates, bicarbonates, and hydrogen phosphates, sulphates, and acetates, for example, sodium bicarbonate, calcium carbonate, potassium bicarbonate and like or combinations thereof. Particularly, the buffering agent is potassium bicarbonate.
The solvent is at least one selected from the group consisting of water, purified water, distilled water, double distilled water, reverse osmosis (RO) water and primary must. The amount of the at least one buffer solution to be dissolved into the at least one primary must is calculated based on the amount of pH of the at least one primary must to be raised. Specifically, for every increase of 1 pH of the at least one primary must, 0.3 g of the at least one buffer solution is to be added per litre of the at least one primary must.
The at least one yeast is selected from a group consisting of yeast Saccharomyces and yeast Brettanomyces. Particularly, the at least one yeast is yeast Saccharomyces, and includes any one selected from a group consisting of Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces dairenensis, Saccharomyces pastorianus, Saccharomyces uvarum, Saccharomyces kudriavzevii and combinations thereof. More specifically, the at least one yeast is the yeast Saccharomyces cerevisiae. Further, the rate of pitching the at least one yeast into the at least one secondary must is as per the recommendation of the yeast manufacturer. The pre-determined quantity of the at least one yeast ranges from 0.01% to 30% of the volume of the secondary must and the cell count of the at least one yeast ranges from 0.01 million to 30 million.
The at least one nutrient is any one selected from a group consisting of macronutrient(s), micronutrient(s), mineral(s), Di-ammonium phosphate (DAP) nutrients, magnesium sulphate, inactivated yeast, amino acid(s), peptide (s), vitamin(s) and combinations thereof.
The predetermined approach is at least one selected from the group consisting of adding the entire predetermined quantity of the at least one nutrient in a single addition and adding the entire predetermined quantity of the at least one nutrient in a staggered fashion. Particularly, the approach of adding the entire predetermined quantity of the at least one nutrient in a staggered fashion comprises adding parts of the pre-determined quantity two to three times every twenty-four hours, until the pre-determined quantity is used up.
The process is carried out for a time period ranging from 6 to 14 days. The at least one palatable beverage prepared is mead. Optionally, the process further comprises adding at least one excipient selected from the group consisting of flavouring agent, colouring agent, sweetening agent, effervescence imparting agent, emulsifying agent and thickening agent to the at least one palatable beverage.
The palatable beverage comprises ethyl alcohol in an amount ranging from 3 - 18%, preferably 6 - 7%. More specifically, the palatable beverage prepared using the process of present disclosure comprises ethyl alcohol in 6.5%.
Therefore, in contradistinction to the existing solutions, the process of present disclosure facilitates in maintaining optimum pH during fermentation without need of consistent manual monitoring/ intervention by skilled personnel. The process utilizes sustainably sourced ingredients in place of artificial flavouring compounds thereby maintaining an optimum taste of the fermented product (mead). The process increases the fermentation rate and hence produces an optimum quality mead having good organoleptic properties in less time.

BRIEF DESCRIPTION OF THE ACCOMPANYING DRAWINGS
The present disclosure is illustrated in the accompanying non-limiting drawings, throughout which reference letters indicate corresponding parts in the various figures.
Figure 1 illustrates a flow-chart of the process for producing at least one palatable beverage, in accordance with the present disclosure.

DESCRIPTION
The present disclosure provides a process for producing at least one palatable beverage. The process is economical, and helps maintain an optimum pH during fermentation to produce an optimum quality fermented product (mead). The process utilizes sustainably sourced ingredients in place of artificial flavourants thereby maintaining natural taste characteristics of the fermented product (mead).
Referring to Fig. 1, in accordance with the present disclosure, a process (100) for producing at least one palatable beverage, hereinafter referred to as “the process (100)”, is disclosed.
The process (100), at step (10), includes diluting honey with water in a predetermined ratio, followed by blending at least one food preservative in a quantity ranging from 1 to 50 ppm (parts per million) at a temperature ranging from 12 to 35°C to provide at least one primary must having specific gravity ranging from 1.000 to 1.130 and pH ranging from 4.0 to 6.9.
In an embodiment, the predetermined ratio of honey to water ranges from 1:4 to 1:5. In another embodiment, it is evident to a person skilled in the art that any different type/ variety of honey already known may be used. The at least one food preservative, hereinafter referred to as ‘the food preservative” is any one selected from the group consisting of, but not limited thereto, sulphides and like. For example, the food preservative is anyone of, not limiting thereto, sodium and potassium metabisulphite, sodium and potassium sulphite, metabisulphite, bisulphites and sulphur dioxide (SO2) and like, or combinations thereof. However, it is evident to a person skilled in the art that any other food preservative known in the art can be used. The food preservative is added for protection against bacteria and to prevent chances of conversion of ethanol to acetaldehyde during fermentation. In another embodiment, the specific gravity of the at least one primary must, hereinafter referred to as “the primary must” particularly ranges from 1.045-1.065. In yet another embodiment, the pH of the primary must specifically range from 4.0 to 6.7, and thus requires adjustments for optimum results.
The process (100), at step (20), includes admixing at least one buffering agent and at least one solvent having TDS (Total Dissolved Solid) content in the range of 0 to 250 in a ratio ranging from 1: 15 to 1:25 ratio to obtain at least one buffer solution (hereinafter referred to as “the buffer/ buffering solution”).
The at least one buffering agent, hereinafter referred to as “the buffering agent” is any one selected from the group consisting of, but not limited thereto, carbonates, bicarbonates, and hydrogen phosphates, sulphates and acetates and like, or combinations thereof. For example, the buffering agent is any one of sodium bicarbonate, calcium carbonate, potassium bicarbonate and like. However, in a preferred embodiment of the present disclosure, the buffering agent is potassium bicarbonate. The at least one solvent, hereinafter referred to as “the solvent” is any one selected from the group consisting of, but not limited thereto, water, purified water, distilled water, double distilled water, reverse osmosis (RO) water and primary must. The solvent used to prepare the buffer solution has the TDS content in the range of 0 to 250. However, in a preferred embodiment of the present disclosure, the solvent used to prepare the buffer solution has the TDS content of 80.
The process (100), at step (30), includes adjusting the pH of the primary must between 6.7 to 6.8 by dissolving a predetermined quantity of the buffer solution into equal volumes of the primary must, followed by blending for a time period ranging from 5 to 50 minutes to obtain at least one secondary must (hereinafter referred to as “the secondary must”).
In an embodiment, the predetermined quantity/ the amount of the buffer solution to be dissolved into the primary must is calculated based on the amount (value) of pH of the primary must to be raised such that it adjusts between pH value of 6.7 to 6.8, to obtain an optimum quality fermented end product. The pH of the primary must vary for each batch of fermentation, and hence this pH value is noted prior to start of fermentation for adjustment accordingly. Specifically, for every increase (or raise) of the pH value of the primary must by 1, an amount equivalent to 0.3g of the buffer solution is added per litre of the primary must to obtain optimum results. For example, to increase pH from 3.2 to 4.5 in 2 litres of the primary must, an amount equivalent to 0.78 g of the buffer solution is added. Therefore, as per an initial pH value of the primary must, and depending upon the amount of pH required to be raised to adjust between pH 6.7 to 6.8, the amount of the buffer solution is calculated accordingly and is added to obtain optimum quality end product.
In an embodiment, adjustment of the pH of the primary must between 6.7 to 6.8 before start of the fermentation, produces the fermented end product, i.e., mead with 6.5% alcohol content. However, it is evident to a person skilled in the art that the pH of the primary must is adjusted to a particular pH value which will be determined based on the alcohol content of the mead, as desired. In an embodiment, the pH of the primary must is adjusted in the range of 4.5 to 8.4, and preferably adjusted between pH 6.7 to 6.8 to produce mead with 6.5% alcohol content.
Pursuant to this addition, mixture of the primary must and the buffer solution is blended homogeneously to obtain the secondary must. Blending is performed using any apparatus(es) known in the art. In a preferred embodiment of the present disclosure, blending is performed using at least one motor pump having horsepower ranging from 0.5 to 5 and at a speed ranging from 15 to 150 rpm. However, it is evident to a person skilled in the art that blending can be performed by any other technique(s) and/or equipment(s) known in the art.
The process (100), at step (40), includes, pitching at least one yeast in a predetermined quantity, into the secondary must to obtain at least one fermentation mixture (hereinafter referred to as “the fermentation mixture”).
The at least one yeast, hereinafter referred to as “the yeast” is selected from a group consisting of, but not limited thereto, yeast Saccharomyces and yeast Brettanomyces and like. Particularly, the yeast is yeast Saccharomyces, and further includes any one selected from a group consisting of, but not limited thereto, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces dairenensis, Saccharomyces pastorianus, Saccharomyces uvarum, Saccharomyces kudriavzevii and like, or combinations thereof. More particularly, in a preferred embodiment of the present disclosure, the yeast is Saccharomyces cerevisiae. However, it is evident to a person skilled in the art that any other yeast and/ or yeast variant known in the art can be used to produce palatable beverages by fermentation. In an embodiment, the yeast used for fermentation may be present in varied forms such as including, but not limiting thereto, deactivated (inactivated), dried form, liquid yeast and like, and may be obtained by rehydrating of dried yeast, or propagating dried yeast, or propagating from slant and like techniques already known in the art.
In an embodiment, the predetermined quantity of the yeast pitched into the secondary must ranges from 0.01% to 30% of the volume of the secondary must. In another embodiment, the yeast is pitched into the secondary must such that cell count lies in the range of 0.01 million to 30 million. However, it is evident to a person skilled in the art that the predetermined quantity of yeast required for fermentation largely depends upon the no. of cells present per gm. of dry yeast, and hence will be as per recommendation of manufacturer based on the yeast strain used. In an embodiment, pitching of the yeast into the secondary must is as per techniques already known to a person skilled in the art. In another embodiment, rate of pitching of the yeast into the secondary must is as per recommendation of the yeast manufacturer. For example, 250g of the dry yeast powder is added in 1000 L of the secondary must. In another embodiment, the rate of pitching of the yeast into the secondary must is in the range of 25g to 1 Kg, if dry yeast powder is used, and may vary accordingly. In yet another embodiment, the temperature of fermentation depends upon the type of strain of the yeast used, flavour requirements and rate of fermentation, and is particularly adjusted between 12-35 °C for optimum results.
The process (100), at step (50), includes adding at least one nutrient in a predetermined quantity, in a predetermined approach into the fermentation mixture of step (40).
The at least one nutrient (hereinafter referred to as “the nutrient”) is any one selected from a group consisting of, but not limited thereto, macronutrient(s), micronutrient(s), mineral(s), Di-ammonium phosphate (DAP) nutrients, magnesium sulphate, inactivated yeast, amino acid(s), peptide (s), vitamin(s) and like, or combinations thereof. However, it is evident to a person skilled in the art that any other nutrient(s) may be added depending upon the requirements of that particular yeast strain, or depending upon recommendation of manufacturer of the yeast used, to promote growth of the yeast involved in the fermentation process. In an embodiment, the predetermined quantity of the nutrient depends upon YAN (Yeast Assimilable Nitrogen) requirement of the yeast, and thus varies accordingly. The Yeast Assimilable Nutrient (YAN) requirement is considered using the information provided by manufacturer of the yeast and is fulfilled by adding the nutrient based on recommendation of the yeast manufacturer and the YAN requirement for said yeast. In another embodiment, the predetermined quantity of the at least one nutrient in the fermentation mixture is in the range of 50g to 2kg, wherein the DAP nutrient will specifically be present in the range of 50g- 1 kg, depending upon the YAN requirement of the yeast used. In yet another embodiment, the pre-determined approach of adding the nutrient can be any one of, either adding entire predetermined quantity of the nutrient in a single addition, or adding entire predetermined quantity of the nutrient in a staggered fashion, for example, by adding parts of the predetermined quantity of the nutrient two to three times every 24 hours, until said predetermined quantity is completely used up.
The process (100), at step (60), includes maintaining the fermentation mixture at a pH ranging from 3.0 to 6.5 and at a cell count ranging from 0.01 to 15 million to produce at least one palatable beverage precursor (hereinafter referred to as “the palatable beverage precursor”). Optionally, the process (100) at this step further includes re-introducing the buffer solution into the fermentation mixture to adjust pH thereof, in an event the pH drops below 3.1 during fermentation.
During this step (60), the specific gravity of the fermentation mixture drops between 1 to 15 points every 16-24 hours to produce the palatable beverage precursor. For the purpose of present disclosure, the term ‘specific gravity drops by 1 to 15 points’ is explained by way of examples as below for clarity and understanding. Example 1, if initial specific gravity is 1.030, and it drops down by 15 points, means that the final specific gravity will be 1.015. Example 2, if initial specific gravity is 1.3, and it drops down by 15 points means that the final specific gravity will be 1.285. Example 3, if initial specific gravity is 1.3, and it drops down by 12 means that the final specific gravity will be 1.288. Example 4, if initial specific gravity is 1.086, and it drops down by 5 points means that the final specific gravity will be 1.081. Example 6, if initial specific gravity is 1.045, and it drops down by 11 points means that the final specific gravity will be 1.034.
In an embodiment of the present disclosure, the palatable beverage precursor thus obtained has a specific gravity in the range of 1.03 to 0.985 and the pH in the range of 2.8 to 4.5.
The process (100), at step (70), includes cooling the palatable beverage precursor to a temperature ranging from -1.5 to 8.50C for a time period ranging from 5 to 7 hours to obtain a cooled palatable beverage precursor.
However, it is evident to a person skilled in the art, that any known apparatus(es) and/or equipment(s) known in the art for cooling the palatable beverage precursor may be used.
The process (100), at step (80), includes centrifuging the cooled palatable beverage precursor obtained at step (60), to separate the yeast and obtain the palatable beverage as an end/ final product (or fermented product). The process (100) ends at step (80). Specifically, centrifugation facilitates in separating the yeast from the fermented product. It is evident to a person skilled in the art that any known process for centrifugation can be used. The process (100) takes around 6-14 days for completing fermentation to obtain the palatable beverage with optimum taste characteristics. In a preferred embodiment of the present disclosure, the palatable beverage obtained using the process (100) is mead. The palatable beverage of the present disclosure comprises of ethyl alcohol in an amount ranging from 3 - 18%, and preferably 6 - 7%. In a preferred embodiment of the present disclosure, the process (100) facilitates in production of the palatable beverage which is mead having 6.5% ethyl alcohol.
In an embodiment, the process (100), optionally includes adding honey to the palatable beverage to adjust sweetness, if desired. In another embodiment, the process (100) optionally includes adding fruit pulp and/or spices, if desired to the palatable beverage to adjust taste depending upon variety of mead to be produced. In yet another embodiment, the process (100) optionally includes adding at least one excipient selected from the group consisting of, but not limited thereto, flavouring agent, colouring agent, sweetening agent, effervescence imparting agent, emulsifying agent, thickening agent and like, or combinations thereof, to the palatable beverage to enhance organoleptic properties thereof. Optionally, the palatable beverage is subjected to filtration, carbonation and bottling before dispatch, as per requirements. Optionally, the process (100) also includes adding a pre-determined amount of sorbate after filtration but before packaging/ bottling of the palatable beverage to prevent contamination and spoilage thereof.
Experimentation dataset:
The inventors of the present disclosure have carried out extensive experimentation to support the process (100) for obtaining an optimum quality of the palatable beverage, mead. Experimentation was carried out to determine the quantity of the buffer solution required to be added at the beginning of fermentation (without adverse effect on taste of fermented product), such that an optimum pH is attained during fermentation without need of re-introduction of the buffer, thus producing the palatable beverage with optimum taste in very less time. Extensive experimentation was carried out to standardize pH of the secondary must at a value such that after yeast is pitched-in, and fermentation begins, subsequent drop of pH does not go below the threshold value of pH required for proper functioning of the yeast.
All set of experiments/ trials were carried out using Yeast VR 44 and Potassium Bicarbonate as the buffering agent (alternatively referred as “the buffer”). Parameters such as specific gravity, pH and cell viability were constantly monitored during fermentation process. The time required to complete the fermentation and the result achieved was also noted down.
Group A (trials 1- 5): regular fermentation was carried out with no addition of the buffer.
Result: As seen from the table below, 3 fermentation batches out of 5 resulted in alcohol production, whereas in 2 batches/ trials the fermentation got stuck in the middle, and hence no alcohol was produced.

Group B (trials 6- 10): Fixed quantity of the buffer was added during the fermentation process whenever pH dropped to 3.2 or below.

Result: As seen from the table below, the fermentation took more time to complete and the result obtained was not good.

Group C (trials 11- 15): Varied quantity of the buffer was added at beginning of fermentation process to adjust pH of the must to a specific value (pH 6.4). Thereafter, during fermentation, the buffer was reintroduced in varied quantity whenever the pH dropped to 3.2.
Result: As seen from the table below, the fermentation took less time to complete and the result obtained was good.

Group D (trials 16- 20): Varied quantity of the buffer was added at beginning of fermentation process to adjust pH of the must to a value between 6.7 to 7.3. No buffer was reintroduced during the fermentation process.
Result: As seen from the table below, the fermentation took less time to complete and the result obtained was good, but taste of the fermented product was bland.

Group E (trials 21- 23): Varied quantity of the buffer was added at beginning of fermentation process to adjust pH of the must to 6.7. No buffer was reintroduced during the fermentation process.
Result: As seen from the table below, the fermentation took less time to complete and the result obtained was good, whereas the taste of the fermented product was optimum.

Group F (trials 24- 26): Varied quantity of the buffer was added at beginning of fermentation process to adjust pH of the must to 6.8. No buffer was reintroduced during the fermentation process.
Result: As seen from the table below, the fermentation took less time to complete and the result obtained was good, whereas the taste of the fermented product was optimum. The cell viability was also 92%.

Inference:
The experimentation data suggests that the buffer solution when added in the secondary must in predetermined quantities for adjusting the pH to 6.7 and 6.8 before initiation of the fermentation process, maintains viability of the yeast and thus increases fermentation rate to produce the fermented product (mead) with optimum taste characteristics in very less time.
Further, the experimentation data shows that the process of the present disclosure facilitates an increase in fermentation rate (cell viability is maintained stable during fermentation with less buffer solution added) whilst producing mead without adverse effect on taste thereof. Furthermore, since no additional ingredients were added during fermentation process (except for yeast desired nutrients), and hence the mead thus produced maintains its natural taste and flavour characteristics.
The foregoing objects of the invention are accomplished, and the problems and shortcomings associated with prior art solutions and approaches are overcome by the proposed invention described in the present embodiment. While embodiments of the present invention have been illustrated and described, various modifications can be made without departing from the scope of the invention. Therefore, the invention should not be limited, except for the following claims and equivalents thereof.

TECHNICAL ADVANTAGES AND ECONOMIC SIGNIFICANCE
The technical advantages and economic significance of the process (100) of the present disclosure are presented herein after:
1. The process (100) replaces the traditionally used artificial flavourants with sustainable sources ingredients thereby maintaining natural taste of the fermented product.
2. The process (100) facilitates in maintaining an optimum pH for fermentation with use of very less quantity of the buffer solution, thereby increasing fermentation rate whilst producing the fermented product with natural taste characteristics in less time.
3. The process (100) eliminates the need for constant monitoring and consistent adjustment of the pH by skilled personnel.
4. The process (100) utilizes less quantity of the buffer solution to maintain an optimum pH for fermentation, and requires lower quantities of yeast which are otherwise expensive, and therefore offers an economical solution for producing the palatable beverage with good organoleptic properties.
, C , Claims:WE CLAIM:
1. A process (100) for producing of at least one palatable beverage, the at least one palatable beverage being mead, the process (100) comprising:
a. diluting honey with water in a pre-determined ratio, followed by blending at least one food preservative in a quantity ranging from 1 to 50 ppm (parts per million) at a temperature ranging from 12 to 35°C to provide at least one primary must having specific gravity ranging from1.000 to 1.130 and pH ranging from 4.0 to 6.9;
b. admixing at least one buffering agent and at least one solvent having TDS (Total Dissolved Solid) content in the range of 0 to 250 in a ratio ranging from 1: 15 to 1:25 ratio to obtain at least one buffer solution;
c. adjusting the pH of said at least one primary must between 6.7 to 6.8 by dissolving a predetermined quantity of said at least one buffer solution into equal volumes of said at least one primary must followed by blending for a time period ranging from 5 to 50 minutes to obtain at least one secondary must;
d. pitching at least one yeast in a predetermined quantity into said at least one secondary must to obtain at least one fermentation mixture, wherein the predetermined quantity of said at least one yeast ranges from 0.01% to 30% of the volume of the secondary must and cell count of the at least one yeast ranges from 0.01 million to 30 million.;
e. adding at least one nutrient in a predetermined quantity, in a predetermined approach, into said at least one fermentation mixture obtained at step (d), wherein, the predetermined quantity of the at least one nutrient depends upon YAN (Yeast Assimilable Nitrogen) requirement of the at least one yeast;
f. maintaining said at least one fermentation mixture at a pH ranging from 3.0 to 6.5 and at a cell count ranging from 0.01 to 15 million, wherein the specific gravity thereof drops between 1 to 15 points every 16-24 hours to produce said at least one palatable beverage precursor having specific gravity ranging from 1.03 to 0.985 and pH ranging from 2.8 to 4.5;
g. cooling said at least one palatable beverage precursor to a temperature ranging from -1.5 to 8.5 o C for a time period ranging from 5 to 7 hours to obtain a cooled palatable beverage precursor; and
h. centrifuging said cooled palatable beverage precursor to separate at least one palatable beverage,
wherein said pre-determined ratio of honey to water in step 1(a) ranges from 1:4 to 1:5, and wherein the process is carried out for a time period ranging from 6-14 days to obtain the palatable beverage having ethyl alcohol in an amount ranging from 3- 18 %.

2. The process (100) as claimed in claim 1, wherein said food preservative is at least one selected from the group consisting of sulphites, and preferably at least one selected from the group consisting of sodium and potassium sulphite, metabisulphite, bisulphites and sulphur dioxide (SO2).

3. The process (100) as claimed in claim 1, wherein said buffering agent is at least one selected from the group consisting of carbonates, bicarbonates, hydrogen phosphates, sulphates, acetates and combinations thereof, and preferably potassium bicarbonate

4. The process (100) as claimed in claim 1, wherein said solvent is at least one selected from the group consisting of water, purified water, distilled water, double distilled water, reverse osmosis (RO) water and primary must.

5. The process (100) as claimed in claim 1, wherein the predetermined quantity of said at least one buffer solution to be dissolved into said at least one primary must is calculated based on the amount of pH of said at least one primary must to be raised to adjust within the range of pH 6.7 to 6.8, and wherein, for every increase of 1 pH of said at least one primary must, 0.3 g of said at least one buffer solution is to be added per litre of said at least one primary must.

6. The process (100) as claimed in claim 1, wherein said at least one yeast is selected from a group consisting of yeast Saccharomyces and yeast Brettanomyces, and wherein, the yeast Saccharomyces is any one selected from a group consisting of Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces dairenensis, Saccharomyces pastorianus, Saccharomyces uvarum, Saccharomyces kudriavzevii and combinations thereof, and preferably yeast Saccharomyces cerevisiae.

7. The process (100) as claimed in claim 1, wherein said at least one nutrient is any one selected from a group consisting of macronutrient(s), micronutrient(s), mineral(s), Di-ammonium phosphate (DAP) nutrients, magnesium sulphate, inactivated yeast, amino acid(s), peptide (s), vitamin(s) and combinations thereof.

8. The process (100) as claimed in claim 1, wherein said predetermined approach is at least one selected from the group consisting of adding the entire predetermined quantity of said at least one nutrient in a single addition and adding the entire predetermined quantity of said at least one nutrient in a staggered fashion, and wherein, said approach of adding the entire predetermined quantity of said at least one nutrient in a staggered fashion comprises adding parts of said predetermined quantity two to three times every twenty-four hours, until said predetermined quantity is used up

9. The process (100) as claimed in claim 1, wherein the process (100) further comprises adding at least one excipient selected from the group consisting of flavouring agent, colouring agent, sweetening agent, effervescence imparting agent, emulsifying agent, thickening agent and combinations thereof, to the said at least one palatable beverage.

10. The process (100) as claimed in claim 1, wherein said palatable beverage comprises ethyl alcohol in an amount ranging from 6 - 7%, and preferably 6.5 %.