MUMBAI, India, Aug. 17 -- Intellectual Property India has published a patent application (202631094263 A) filed by Dr Sushanta Ghosh; Dr Lovely Rahaman; Dr Nandita Nath; Dr Bipin Kumar Sharma; and Kunal Debbarma on August 04, 2026, for A First-Of-Its-Kind Standardized Process Technology For Producing Organoleptically Superior Blended Fruit Wine From Local Jackfruit And Grapes With An Optimized 60:40 Blend Ratio..
Inventors include Dr Lovely Rahaman; Dr Nandita Nath; Dr Bipin Kumar Sharma; Kunal Debbarma; and Dr Sushanta Ghosh.
The application for the patent was published on August 14, 2026, under issue no. 33/2026.
Abstract: The present invention relates to a novel blended fruit wine composition and a process for producing the same through controlled alcoholic fermentation of a standardized blend of jackfruit and grape juices in a volumetric ratio of 60:40, respectively. The invention comprises clarified jackfruit juice at 60% (v/v) as the primary component and clarified grape juice at 40% (v/v) as the secondary component, providing a distinctive flavor profile with improved balance of sweetness and acidity and enhanced color and aroma characteristics. The blended must is standardized to predetermined levels of total soluble solids, titratable acidity and pH suitable for alcoholic fermentation using food-grade additives and processing aids in accordance with applicable regulations. A selected wine yeast is inoculated into the standardized jackfruit–grape must under hygienic conditions, followed by controlled fermentation at a predetermined temperature until desired alcohol and residual sugar levels are achieved. Following primary fermentation, the young wine is racked to separate it from lees and subjected to stabilization, clarification, optional sweetening and maturation for a predetermined period to develop desirable flavor, bouquet and mouthfeel characteristics. The process further includes controlled fermentation temperature, aeration, clarification and sulphur dioxide or equivalent preservative management within permissible limits to obtain a clear and microbiologically stable wine. The specific 60:40 volumetric ratio of jackfruit to grape juice, together with controlled fermentation and maturation conditions, enables consistent production of a uniform blended fruit wine suitable for commercial-scale production and packaging. The invention is particularly applicable to the Indian fruit wine industry and is compatible with conventional enological equipment and applicable regulations.
Disclaimer: Curated by HT Syndication.
