PH22017001005Y1 - A process of making wine from melastoma affine fruit - Google Patents
A process of making wine from melastoma affine fruitInfo
- Publication number
- PH22017001005Y1 PH22017001005Y1 PH22017001005U PH22017001005U PH22017001005Y1 PH 22017001005 Y1 PH22017001005 Y1 PH 22017001005Y1 PH 22017001005 U PH22017001005 U PH 22017001005U PH 22017001005 U PH22017001005 U PH 22017001005U PH 22017001005 Y1 PH22017001005 Y1 PH 22017001005Y1
- Authority
- PH
- Philippines
- Prior art keywords
- mixture
- fruit
- melastoma
- affine
- water
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title abstract 6
- 240000005338 Melastoma malabathricum Species 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 abstract 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The utility model relates to a process of making Melastoma affine wine comprises the following procedures, gathering and washing the fruit ; weighing 500g Melastoma affine fruit; putting the weighed Melastoma affine fruit in 5 liters of water using cooking container; boiling the fruit and water mixture from step (c) for about 20 to 30 minutes ;separating the fruit from the boiled mixture; for every 4 cups of the mixture from step(e); simmering the mixture until the sugar is dissolved; cooling and adding 7.5ml of dry yeast for every 4 cups of the said mixture; pouring the Melastoma affine liquid mixture in a suitable container; covering the container; fermenting the mixture for 1 month at room temperature; pasteurizing the fermented mixture for 25 minutes in simmering water at 80 degrees centigrade; cooling the pasteurized mixture at room temperature until the sediments will settle down; siphoning the cooled pasteurized mixture into a sealed bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/001005U PH22017001005U3 (en) | 2017-12-13 | 2017-12-13 | A process of making wine from melastoma affine fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2017/001005U PH22017001005U3 (en) | 2017-12-13 | 2017-12-13 | A process of making wine from melastoma affine fruit |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22017001005U1 PH22017001005U1 (en) | 2020-01-20 |
| PH22017001005Y1 true PH22017001005Y1 (en) | 2020-01-20 |
| PH22017001005U3 PH22017001005U3 (en) | 2020-06-26 |
Family
ID=69488411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2017/001005U PH22017001005U3 (en) | 2017-12-13 | 2017-12-13 | A process of making wine from melastoma affine fruit |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22017001005U3 (en) |
-
2017
- 2017-12-13 PH PH2/2017/001005U patent/PH22017001005U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22017001005U1 (en) | 2020-01-20 |
| PH22017001005U3 (en) | 2020-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110042032A (en) | A kind of preparation process of compound fruit wine | |
| CN104509761A (en) | Stewed pear syrup and preparation method thereof | |
| CN103103069B (en) | Liqueur and preparation method thereof | |
| CN102181484B (en) | Process for manufacturing food colourant and beverage by utilizing panicled fameflower root fresh fruit | |
| PH22017001005Y1 (en) | A process of making wine from melastoma affine fruit | |
| CN102697115B (en) | Preparation method for tomato, grape and blueberry fruit and vegetable juice beverage containing oat beta-glucan | |
| CN104450385A (en) | Mulberry and hawthorn wine and preparation method thereof | |
| CN105875809A (en) | Production technology of canned low-sugar-content fruits | |
| CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
| CN105296276A (en) | Blueberry wine and preparation method thereof | |
| CN104388242A (en) | Method for brewing stewed wine of Yao nationality | |
| CN103642615B (en) | Okra beer and preparation method thereof | |
| CN104403884A (en) | Litchi sweet rice wine and preparation method thereof | |
| PH22016001025U1 (en) | A process of making wine from medinilla magnifica leaves | |
| CN104152327A (en) | Pure grain containing sugar cane juice brewing process | |
| CN106754086A (en) | A kind of health-care rice wine and preparation method thereof | |
| CN102578560A (en) | Honey fermented beverage | |
| CN105296254A (en) | Blueberry beer and preparation method thereof | |
| CN105524759A (en) | Pomegranate-flavored healthcare wine | |
| CN105316151A (en) | Manufacturing technology of yellow wine | |
| CN104130920B (en) | A kind of making method of local flavor brewing yellow wine with juice | |
| CN103805396A (en) | Preparation method of health care dually-brewed wine | |
| CN103436400A (en) | Processing technology for brewing rice wine by steaming method | |
| CN105132230A (en) | Production method of navel orange brandy | |
| CN105002028A (en) | Preparation method for grape wine with jasmine flavor |