MUMBAI, India, June 22 -- Intellectual Property India has published a patent application (202621054114 A) filed by Aravind B Rathod; Dr. Jayashree Dubey; Dr. Krishna Mumbareddy; and Avinash Mumbaraddi on April 28, 2026, for “a Novel Process For The Production Of Fermented Wine From Karonda (carissa Carandas) Using Saccharomyces Cerevisiae”.
Inventors include Aravind B Rathod; Dr. Jayashree Dubey; Dr. Krishna Mumbareddy; and Avinash Mumbaraddi.
The application for the patent was published on June 12, 2026, under issue no. 24/2026.
Abstract: The present invention relates to a standardised, scalable process for production of a fermented wine from karonda (Carissa carandas) fruit using Saccharomyces cerevisiae. Mature karonda fruits are selected, washed, destemmed and crushed with pulp retention; the must is sulphited at 50 to 100 g/ton, clarified enzymatically with pectinase at 8 to 10 degrees Celsius and racked. The clarified juice is adjusted by staged sugar addition (50 percent after racking, 25 percent after 2 to 3 days of fermentation and 25 percent on Brix drop) to an alcohol potential of about 15.5 percent v/v, and the pH is adjusted to 3.10 to 3.20 with bicarbonate. The must is inoculated with S. cerevisiae at 25 g/HL and fermented at 20 to 27 degrees Celsius with staged Nutristart/Fermaid K and DAP supplementation. The wine is bentonite fined, cold stabilised at 8 to 10 degrees Celsius, optionally treated with PVPP and filtered below 10 NTU to give a clear, stable, aromatic premium karonda wine of industrial quality.
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