Tender coconut wine

Details Tender coconut wine Tender coconut wine

C - Chemistry, Metallurgy

12

G

C12G 1/022 (2006.01) C12G 1/02 (2006.01)

Patent

CA 2577093

The invention is related to the production of wine from tender coconut named tender coconut wine. The ingredients are Tender coconut water or tender coconut water and its soft kernel mix collected from farm fresh tender coconuts of seven months ripe or less, sugar, cinnamon, clove, dry vanilla, fruit juice etc. Pathimukam (cesalpina sappan), a natural coloring agent, is added for color during fermentation process. Tender coconut wines need a fermentation period of 10-28 days. The clarification is done with egg white after fermentation. For optional fortification, cashew apple alcohol or any such alcohol is added. As garden fresh tender coconuts are devoid of wild yeast and bacteria, wine made of it, will be automatically pure and natural. The wine is a highly healthy, hygienic and nutritional beverage.

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