PH22019050121Y1 - Bignai wine making - Google Patents

Abstract

The utility model aims to improve the processing of Bignai (Antidesma bunius L. Spreng.) fruits into wine. Moreover, it addresses the problem of Bignai fruits spoilage and paves the way to local folks to enjoy the economic and health benefits derived from the resource. The process comprises the following steps of: a) gathering of ripe Bignai fruits from available sources, b) detaching individual fruits from the bunch, c) cleaning and straining of the detached individual fruits with tap water three times to remove dirt and impurities, then letting it drip, d) mixing of cleansed fruit with water following a 1:2 ratio, e) boiling of the mixture for about fifteen minutes using a stainless kettle and removing the scum while boiling, then let it cool, f) straining the boiled fruits using cheesecloth and letting it drip, g) cooking the strained fruit juice using a stainless kettle, adding white sugar and stirring continuously to dissolve the sugar, h) testing the sugar level using refractometer until the desired Brix 23 level is attained and letting it cool, i) transferring of the mixture in an earthen jar or plastic container and adding 1 teaspoon of dry yeast for every 10 liters of mixture and stirring slightly three times, j) pasteurizing the fermented mixture, letting it cool and transferring the cooled pasteurized mixture in a container with faucet and sealed hermetically and, k) ageing the mixture for eight to twelve months.