MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202611083297 A) filed by Sher-E-Kashmir University Of Agricultural Sciences And Technology Of Jammu Skuast-Jammu on July 07, 2026, for Antioxidant Enriched Herbal Wine From Himalayan Wild Blackberry And Thyme.
Inventors include Mr. Abhiraj Kumar; Dr. Monika Sood; Dr. Seema Sangwan; Dr. Julie D Bandral; Dr. Brajeshwer Singh; Dr. Rakesh Kumar; and Dr. Mahital Jamwal.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: The present invention relates to an antioxidant-enriched herbal wine prepared from Himalayan wild blackberry (Rubus spp.) and Himalayan thyme (Thymus linearis) through controlled alcoholic fermentation. The herbal wine composition comprises Himalayan wild blackberry juice, Himalayan thyme powder, food-grade sucrose, Saccharomyces cerevisiae strain SC-4084, sodium benzoate and bentonite. The thyme powder is directly incorporated into the blackberry juice at 0.5–2.5% (w/w), preferably at a ratio of 98.5:1.5, without preparation of a solvent extract or essential oil. The blackberry must is adjusted to approximately 24°Brix and fermented at 24 ± 2°C for 7–10 days using S. cerevisiae SC-4084. The fermented wine is clarified using bentonite and stored under refrigerated conditions. The resulting herbal wine exhibits enhanced antioxidant activity and improved retention of phenolic compounds, flavonoids and anthocyanins, together with desirable physicochemical, microbiological and sensory stability during storage, thereby providing a functional beverage with improved antioxidant and storage characteristics.
Disclaimer: Curated by HT Syndication.
