Patent ID: 6793957
Filing Date: 2004-09-21
Classification: C12G

Abstract:
A process for the preparation of herbal wines from ripe Himalayan berries namely, Palam Queen from ripe berries of Berberis lycium, Palam Belle from ripe berries of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Breeze form ripe berries of Actinidia deliciosa and Syzygium jambos, said process comprising the steps of: cleaning the ripe berries, soaking the cleaned ripe berries for between 30 min to 4 hrs in a 0.1 to 1.0% sodium meta-bi-sulphate water solution, draining the water solution and adding cold boiled water and preparing a berry pulp by mashing the berries, mixing the berry pulp so obtained with a boiled sucrose solution so as to obtain a final solution mixture having a sucrose concentration of between 10-12% and adding yeast nutrient, pectinase enzyme and active yeast comprising a mother yeast culture and a cooled green tea infusion into the solution mixture and allowing the solution mixture to ferment under a protected atmosphere to avoid any contamination at a temperature between 17 to 30Â° C., said active yeast being prepared from a mother culture of dried wine yeast, maintained on a Berberis fruit medium activated by mixing the mother yeast culture in a said cooled green tea infusion containing 10% sucrose, and, when a first active fermentation of the solution mixture dies down and nears the end of a first active fermentation, a wine starts clearing which is then siphoned off and bottled in sterilized containers, and, if desired, the content is decanted into another sterile container and a sucrose solution is added to make a final sucrose concentration in the wine of 5%, adding an active yeast solution and between 0.1 to 1.0% by-volume of sodium meta-bi-sulphate, and allowing the contents to ferment for about a month at a temperature between 17 to 30Â° C. followed by siphoning off the wine and storing the wine in sterilized containers.