Description:Field of the invention
The primary objective of this invention is Triticumaestivum and standing spices based Vitis Vinifera wine and method thereof. These red wine claims that it is made of black grapes, wheat, water which will solve problem of human health.
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.
Wine is a popular alcoholic beverage with pleasing flavours and celebrations that is often made by fermenting grapes from the Vitis vinifera plant. The grape juice, or must, and the grape peel and other standing spices, sugar, wheat components ferment simultaneously during the making of red wine. Fining, filtration, and bottling are among the additional procedures.
The technique of producing wine is dependent on numerous variables associated with the development of vineyards. This present work involves the grapes, wheat, standing spices, additional sugar and their chemical composition is influenced by their location and consequently, by the climate (temperature, precipitation, and insolation), as well as by the vineyard's practices. An ideal starting point for wine production can be obtained by carefully matching a variety to the climate of a particular area. The quality of wine is largely dependent on the vinification process. Even though the fermentation process is anaerobic, oxygen is present at different phases of the fermenting process, and its significance and impact have received increased attention. Oxygen exposure varies between production phases, with fermentation and sedimentation requiring the least amount of oxygen. The development of wine yeast (Saccharomyces cerevisiae), the assimilation of sugars, the ethanol produced, the heat produced, along with the growth of both primary and secondary metabolites during fermentation are all studied in wine fermentation kinetics.
Wine contains more than 500 different chemicals that have been identified so far. These include sugars, alcohols, organic acids, minerals, pigments, polyphenols, nitrogenous substances, gums, pectin, mucilage, volatile compounds, salts, vitamins, and sulfur dioxide and more. The two main bioactive substances in wine are polyphenol and ethanol. They are highly sought after by scientists and considered the nutraceuticals of the modern era. Foods high in polyphenols include berries, red wine, whole grains, citrus, and green tea. Because polyphenols are good for your health, eating a diet high in these foods is highly advised. Foods' flavor, palatability, and nutritional value are all impacted by the presence of polyphenols. They also influence the qualities and features of red wines. Polyphenols have an impact on wine's color, flavor, and natural preservation qualities. It has long been regarded as a safe, healthful beverage that also has therapeutic properties (antioxidant and antibacterial activity), increases longevity, and lowers the risk of type 2 diabetes and cardiovascular illnesses.
When people see grapes, their first thought usually involves wine and for the development of something new wheat and standing spices are inoculated along with the black grapes. Wine is one of the oldest alcoholic beverage varieties still in consumption today. Although wine was once considered a luxury, its popularity has grown throughout time. Wines have piqued people's interest and attention worldwide ever since they were first introduced. There are several factors that have affected wine's popularity. Because of its health benefits, wine is popular. Preserving wine quality is so crucial to the wine industry. Once grape must be fermented, wines can be classified as orange, red, rose, or white wines based on their colour, composition, flavour, taste, and alcohol content. Because of its delicious flavour and the cultural significance, it has, in many different countries, red wine has received a lot of attention. It is a multicomponent matrix that is quite intricate. It's common to consider this drink to be among the most important providers of polyphenols. Therefore, as study is conducted for the development of something new with the incorporation of the wheat, standing spices, sugar, yeast.
General characteristics:
Special components talk about how the flavors profile and production method are affected by the usage of black grapes, wheat, sugar, and standing spices.
Elucidate the production process in brief, stressing any distinctive features or customary approaches employed.
Red wine drinking has been shown to lower the concentration of inflammatory biomarkers linked to cardiovascular disease.
Prioritize the benefits of red wine.
Heart health is improved (thanks to polyphenols and antioxidants).
Lower chance of inflammation.
Improved mental capacity.
Improvement of mood
Potential benefits:
Wine is made from the must, or juice, of fruit that has been fermented by yeast in the Vitis vinifera species. Wine's quality is influenced by a complex blend of various chemicals that are present after fermentation.
Water, volatile chemicals, polysaccharides, acids, and phenolic compounds are all found in different amounts in alcoholic wine.
The main components of polyphenols include resveratrol, flavanols, and anthocyanins; flavonoids include epicatechin, proanthocyanidins, flavones, and catechin.
Preclinical and in vitro studies have shown that wine polyphenols have positive and therapeutic qualities for the prevention of neurodegeneration, cancer, metabolic diseases, and aging through the activation of antioxidant and anti-inflammatory pathways.
Additionally, polyphenols are crucial in the management of cardiovascular disorders, hypertension, and pathogen infection.
Moderate wine consumption has been shown to lower the risk of dementia and depression.
Higher concentrations of hem-oxygenase and blood clotting prevention may shield the brain from stroke damage; moderate wine consumption is associated with greater circulating levels of omega-3 fatty acids, which safeguard against cardiovascular disease, metabolize glucose, and lower cardiometabolic risk.
Several patents have been issued for beverages but none of these are related to the present invention. For example, 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, CN101812389B discloses low-alcohol wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine.
Another patent, CN102277252B belongs to the technical field of brewing wine,particularly relating to a method for brewing wine in a mixing mode. The method comprises the following steps: brewing two wine brewing varieties of Cabernet Sauvignon and Shiraz at the weight ratio of (6-7): (4-3) in a mixing mode; fining, clarifying, ageing, filtering, filing, storing in a bottle and the like to obtain high-grade dry red wine,i.e. the wine disclosed by the invention. The method is characterizedin that the wine brewed with the method disclosed by the invention has deep rubine colour, has gloss, pure wine body, strong aroma, mature fruit fragrance and oak fragrance. The method has simple manufacture technology and can be industrially produced on a large scale.
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.
Another patent, CN101338262A 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.
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.
The upstreaming process for red wine production begins with the collection of black grapes, wheat, spices, and sugar from the local market in Dehradun, followed by cleaning the grapes to remove pesticide residues and debris. The grapes are then blanched in boiling water for 15-20 minutes to inactivate enzymes and filtered manually using a muslin cloth. Crushing and pressing are performed using manual or mechanical methods, such as bladder, basket, or hydraulic presses. Saccharomyces cerevisiae yeast is activated with lukewarm water (35-45°C) and added to the mixture, which is layered in an airtight glass jar. Fermentation takes 15-28 days at 25-30°C with periodic stirring and monitoring of temperature, pH, and sugar content.
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 Triticumaestivum and standing spices based Vitis Vinifera wine.
Another object of the present invention is to prepare Vitis Vinifera wine.
Another object of the present invention is to use Triticumaestivum and standing spices.
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: Ingredients
Figure 2: Fermentation period
Figure 3: Bottling and 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, Black grapes, wheat, standing spices, sugar was purchased from the local market in Dehradun. Then, cleaned the grapes to get rid of any remaining pesticide residue as well as debris and dust.
In some embodiments of the present invention, then gave them a thermal treatment blanching in boiling water for 15-20 minutest inactivate the enzymes. Subsequently, use a cotton cloth either muslin cloth to filter it manually.
In some embodiments of the present invention, by manual method, hand pressing and either traditional method of maceration and on the other hand mechanical method include bladder press, basket press and hydraulic press etc.
In some embodiments of the present invention, by choosing the effective yeast strain for the fermentation process, here we take the saccharomyces cerevisiae and then the dry yeast with a specific measurement was activated with the addition of lukewarm water at a temperature of 35-45oC.
In some embodiments of the present invention, after all, upward procedures are done then start adding them in the form of layering along with final addition of activated yeast and water. And separately mix all the ingredients in the air tight thickened glass jar.
In some embodiments of the present invention, it 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. Initially, after 12 days then after again in 20 days stir the wine. Monitor and measure the temperature, ph, sugar content.
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
Upstreaming process
1. Collection of ingredients:
Black grapes, wheat, standing spices, sugar was purchased from the local market in Dehradun. Then, cleaned the grapes to get rid of any remaining pesticide residue as well as debris and dust.
2. Blanching:
Then gave them a thermal treatment blanching in boiling water for 15-20 minutest inactivate the enzymes. Subsequently, use a cotton cloth either muslin cloth to filter it manually.
3. Crushing and pressing:
By manual method, hand pressing and either traditional method of maceration and on the other hand mechanical method include bladder press, basket press and hydraulic press etc.
4. Activation of yeast:
By choosing the effective yeast strain for the fermentation process, here we take the saccharomyces cerevisiae and then the dry yeast with a specific measurement was activated with the addition of lukewarm water at a temperature of 35-45oC.
5. Preparation of wine:
After all, upward procedures are done then start adding them in the form of layering along with final addition of activated yeast and water. And separately mix all the ingredients in the air tight thickened glass jar.
6. Fermentation period:
It 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. Initially, after 12 days then after again in 20 days stir the wine. Monitor and measure the temperature, pH, sugar content.
C6H12O6 + H2O C2H5OH +CO2
Down streaming process
1. Filtration:
After the completion of the fermentation period that is 28 days then, filter the wine with the help of muslin cloth and stainless stell strainer.
2. Clarification:
By using various techniques, centrifugation, fining, cold stabilization for a period of time in a controlled environment. It depends on the type of wine.
3. Bottling:
Store the filtered wine in the glass bottle and then let them go for further down streaming process.
4. Storing:
Store the wine in the appropriate temperature we used to preserve them on both conditions that are on room temperature(25-35oC) as well as chilling temperature(2-5oC) and then measure the difference between them.
5. Aging:
It is the maturation period, during this the wine absorbs the other flavour from the liquids and prevent it from the spoilage.
ADVANTAGES OF THE INVENTION:
? The product is readily accessible and cheap to manufacture.
? The product comprises an array of nutrients.
? The product is drinkable.
? Our product contains dietary advantages.
? It is a staple beverage for celebration.
? It is culinary enhancement.
? It is historical and artistic inspiration
, Claims:1) A Triticumaestivum and standing spices based Vitis Vinifera wine comprises of:
Black grapes, wheat, standing spices, sugar.
2) 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:
a. collecting Black grapes from the local market;
b. cleaning the grapes to get rid of any remaining pesticide residue as well as debris and dust;
c. giving them a thermal treatment blanching in boiling water for 15-20 minutes to inactivate the enzymes;
d. crushing and pressing by manual method;
e. 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;
f. adding them in the form of layering along with final addition of activated yeast and water;
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;
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.