MUMBAI, India, Oct. 26 -- Intellectual Property India has published a patent application (202621107150 A) filed by Dr. Tejaswini A. Nade; Dr. Shravani G. Kulkarni; Dr. Divya D. Patil; Dr. Girish T. Kulkarni; Dr. Laxmikant G. Joshi; Dr. Shishir Pande; Dr. Devdatta A. Deshmukh; Dr. Ravibhushan S. Sonawane; Dr. Santosh Pathak; Dr. Nilesh Kulthe; Dr. Shraddha Kamble; and Dr. Bhushan B. Mogal on September 07, 2026, for A Process For Preparation Of A Gmelina Arborea Fruit-Based Fermented Alcoholic Beverage.
Inventors include Dr. Tejaswini A. Nade; Dr. Shravani G. Kulkarni; Dr. Divya D. Patil; Dr. Girish T. Kulkarni; Dr. Laxmikant G. Joshi; Dr. Shishir Pande; Dr. Devdatta A. Deshmukh; Dr. Ravibhushan S. Sonawane; Dr. Santosh Pathak; Dr. Nilesh Kulthe; Dr. Shraddha Kamble; and Dr. Bhushan B. Mogal.
The application for the patent was published on October 23, 2026, under issue no. 43/2026.
Abstract: A Process for Preparation of a Gmelina arborea Fruit-Based Fermented Alcoholic Beverage The present invention discloses a process for preparing a Gmelina arborea fruit-based fermented alcoholic beverage, comprising separating seeds from ripe fruit pulp, mixing the pulp with water at approximately 1:16 by weight, subjecting the mixture to aqueous thermal extraction at 70 to 80°C, reducing the extract to approximately one-eighth of its initial volume, filtering and cooling the extract, incorporating approximately 0.50 part by weight of jaggery per part of fruit pulp, inoculating a yeast culture, fermenting the resulting medium at approximately 30°C for 21 days, and filtering the fermented product. The resulting beverage exhibits approximately 16.21% v/v alcohol, pH 4.32, total solids 16.36%, specific gravity 1.0411, refractive index 1.35713, viscosity 2.20 mPa·s and acidity 3.9, thereby providing a reproducible process for preparation of a Gmelina arborea fruit-based fermented alcoholic beverage having defined physicochemical characteristics.
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