Note: Descriptions are shown in the official language in which they were submitted.
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DESCRIPTION
WINE PRODUCED USING TENDER COCONUT AND PRODUCT
The present invention is related to the production of wine and more
particularly to production of wine through fermentation of tender coconut
water from coconuts aged less than eight months.
BACKGROUND OF THE INVENTION
Tender coconut water is widely known for its nutritional and medicinal
properties. It is considered nature's finest health drink. It is now heavily
sought after as a health drink for sports persons as well. The demand for
natural drinks is increasing globally. Tender coconut water is the only
wholesome beverage that nature has provided to the humanity. It improves
antibodies and immunity and is recommended for several diseases in
Ayurvedic and Allopathic systems. It is rich in vitamins, minerals and
proteins.
Natural contents in tender coconut water include Potassium, Sodium, Calcium,
Phosphorus, Iron, Magnesium, Copper, Glucose, Fructose, Sucrose etc., in a
balanced combination.
The existing wine production methods in coconut family use ripened
coconuts (aged more than 10 months). Coconut water, unlike tender coconut
water, is a waste product of coconut industry and is not widely used for soft
drinks or sports drinks. The previous methods mentioned in CN1072452A,
CN1 126757A and DE4220403 Al are describing the production of wine from
ripened coconut water and coconut pulp or grinded coconut, sugar, honey,
milk powder and natural water as main ingredients and using some chemicals
for wine making. The color of the wines in the above methods is white or
lightly yellowish- more toward white and not red in color. The tender coconut
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wines are produced in red, white, and yellow in color depending up on the
verity of tender coconut and variation of ingredients.
The existing coconut wine recipe with No DE 4220403A1 discloses the
production of coconut wine with a mixture of 30 grams yeast, 1 liter water
and 1 kilogram sugar is prepared and fermented for one day. About 1200
grams grinded coconut kernel is soaked in 8 liters of water. After two hours
the mash is minced by a mixture and the yeast sugar mixture is added. Then a
complicated fermentation of cooling and heating Process for fermentation
follows until the wine results after 10 days.
The existing application No.92112635.2-CN 1072452A discloses the
production of coconut wine from coconut water and coconut pulp collected
from ripened coconut only. The method of this invention is as follows: the
yeast mash is prepared by a coconut pulp and juice adding milk powder at the
weight ratio of 1-0.1-0.5.
The existing application No.95100129.9-CN 1126757A discloses the
production of coconut wine from coconut water and coconut pulp collected
from ripened coconut only. The method of the above invention is as follows,
first the cultivation and breaking of wine yeast and yeast mash is prepaid
with
ripened coconut water milk powder, and 2% of hydrochloric acid.
The yeast mash is put in a fermenting jar; followed by addition of
processed odorless alcohol of 50-60 and 45-55% sugar syrup. The yeast
wine of 3-5% fermentation is added slowly while stirring; then continuing to
stir for 30 minutes for fermentation. After 8-10 days, straining is
accomplished with a 120 fine strainer, after this a secondary fermentation for
some days more.
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SUMMARY OF THE INVENTION
Among the many objectives of the present invention is the provision of a
te nde r coconut wine made from fe rme ntation of te nde r coconut water from
coconuts aged less than eight months.
Another objective of the present invention is the provision of dry wines using
te nde r coconut water.
Also, an objective of the present invention is the provision of dry wines
using
te nde r coconut water.
Moreover, an objective of the present invention is the provision of red wines
using tender coconut water.
Another objective of the present invention is the provision of white wines
using tender coconut water.
These and other objectives of the invention (which other objectives become
clear by consideration of the specification, claims and graphs as a whole) are
met by providing a tender coconut wine from tender coconuts aged seven
months ripe, with a variety of additives.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention is related to the production of wine; through
fermentation of tender coconut water from tender coconuts ripened up to
seven months and collected fresh, named Tender Coconut Wine, both sweet
and dry.
They are:
Dry wines and sweet wines -
Using tender coconut water.
Using tender coconut water and its kernel mix.
Using tender coconut water, its kernel mix and fruit pulp.
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Red wine, dry and sweet, using tender coconut water and crushed black grape
pulp
Light wine, medium wine, strong wine, made by using tender coconut water.
The present invention is based on the production of tender coconut wine from
tender coconuts aged seven months ripe and below (the primary product of
coconut trees); does not use natural water. It is widely used for sports
drink,
soft drink and a medicinal valued product in Ayurvedic and Allopathic systems
and used for injection with glucose saline to gastroenteritis patients. Tender
coconut water is medicinal and used as nutrient supplement and sports drink
as tender coconut water is scientifically proved to be of medicinal properties
and recommended by the World Health Organization as a natural sports drink.
The main object of this invention is that natural water is eliminated at
any stage of processing and tender coconut water is substituted for the same.
The mother culture is prepared in a simple method with tender coconut
water, sugar and dry wine yeast within a short period and no other
ingredients like milk powder and the like are added.
At a time when people prefer organic products to artificial beverages,
demand for natural products is increasing worldwide. This method has been
developed by the inventor to produce wine from tender coconut water or
tender coconut water and its soft kernel mix without using artificial
ingredients at any stage of the process, thus keeping the end product entirely
pure and natural. In this process tender coconut water replaces natural water
in the preparation of a variety of wines with light, medium, and strong
alcohol
contents. A tender coconut is very different from a coconut in type, quality,
taste, aroma and contents. Ripened coconut is a food and oil-based nut. While
tender coconut water, though available in abundance, is extremely difficult to
preserve and is prohibitively expensive and hard to store.
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Quality Attributes of Tender Coconut Water
Characteristics Measure Tender Coconut Water
Total Solids (%) Up to 7.1
Reducing sugars (%) Up to 4.4
Minerals (%) Up to 0.6
Prote i n(%) Up to 0.01
Fat (%) U p to 0.01
Acidity mg (%) Up to 120.0
PH Upto4.5
Potassium (mg/100g) Up to 290
Sodium (mg/100g) Up to 42
Calcium (mg/100g) Up to 44
Magnesium (mg/100g) Up to 10
Phosphorus (mg/100g) Up to 9.2
Iron (mg / l 00g) Up to 106
Copper (mg/100g) Up to 26 9
Wine making is still an area to be explored. For ages wine has been
made from fresh fruits or berries with natural water and sugar. Sometimes
wine is also made from coconut meat with coconut water or coconut milk. The
common way of preparation of wine needs to add chemicals like potassium
Meta bisulphite (KMS) or camp den tablets and so forth to prevent
contamination by wild yeast and bacteria. It was the aim of the inventor to
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formulate a method to produce wine using the abundantly available tender
coconut water and other farm products alone.
The wine made from tender coconut is free from any chemicals or sulphur
dioxide. This can be developed as an organic product. At a time when people
prefer organic products to artificial beverages, demand for natural products
is
increasing worldwide. Large-scale production of wine using tender coconut
would be helpful to the coconut farmers who are suffering huge losses due to
incidence of eriophyd mite and uncertain markets.
Ayurvedic literature refers to the medicinal value of tender coconut
water. However, a study of recent times reported from India attracts special
attention. The study was conducted by Bio Chemistry Department of
Trivandrum Medical College, Kerala in1968 to assess the efficiency of the
tender coconut water when administered intravenously in gastroenteritis
patients in comparison to glucose saline. Tender coconut water was injected
to 16 patients in Medical College Hospital while 20 patients were injected
with glucose saline. The study found that the amount of potassium was higher
in patients injected with tender coconut water on examination after 24 hours.
The results of various studies conducted in other countries also
underline the medicinal effect of tender coconut water. For instance some
urologists in the Philippines have proved that the utilization of tender
coconut
water orally or intravenously is effective in treating urethral disorders and
in
reducing or dissolving all kinds of kidney stones. Dr. Mecolalag treated 204
patients with kidney stones using tender coconut water and only 16 patients
had to undergo surgical removal of the stone (Milla and Bocetta in 1990).
Medicinal aroperties of tender coconut water
Good for feeding infants suffering from intestinal disturbances.
Oral dehydration medium.
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Contains organic compounds possessing growth promoting properties.
Keeps the body cool.
Application on the body prevents prickly heat and summer boils and
reduces the rashes caused by small pox, chicken pox, measles and the
like.Killsintestinal worms.
Presence of saline and albumen makes it a good drink in cholera cases.
Checks urinary infections.
Excellent tonic for the old and the sick.
Cures mainourishment.
Diuretic.
Effective in treatment of kidney and urethral stones.
Can be injected intravenously in emergency cases.
Found as blood plasma substitute because it is sterile, does not produce
heat, does not destroy red blood cells and is readily accepted by the body.
Aids the quick absorption of the drugs and makes their peak
concentration in the blood easier by its electrolytic effect.
Urinary antiseptic and eliminates poisons in case of mineral poisoning.
This method has been developed for producing Tender Coconut Wine using
tender coconut by fermentation process without using artificial ingredients at
any stages of the process, thus keeping the product pure and natural.
The processes involved in the preparation are
Preparation of mother culture (starter mix)
Preparation of must
Fe rme ntation
Clarification
Fortification and Ageing
4. Firstly, a culture of yeast is multiplied prior to the preparation; the
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multiplied culture yeast is called mother culture or starter mix.
5. The preparation of starter mix is as follows:
About 20 to fifty grams of sugar and 0.5 to 5.0 grams of dry wine yeast is
added to 200 ML freshly collected tender coconut water and stirred to
dissolve. The jar is then closed tightly and kept for more than 1 hour
(depending on climatic conditions). The yeast multiplies rapidly. After
multiplication the starter
mix is ready to use.
6. PREPARATION OF MUST.
Preparation of must differs for each type of wine as described in the
Example.
FERMENTATION
The must collected in the jar is kept in a controlled temperature below
29 C (away from direct sunlight) for 10-28 days or more for fermentation. It
needs to be stirred once or twice in the initial stage. Once the fermentation
is
complete and the must becomes wine, it is filtered and collected in jars. In
red wine making, fermentation is continued by letting the grape skins (which
do have color) stay in contact with the must for the right amount of time.
CLARI FICATION
During the maturing process, there is natural clarification of wine with
egg white. Two egg whites (beaten) are added to the wine to bring about the
clarification process after fermentation. The wine added with egg white
should be kept for about 15 days for clarification without moving or stirring.
The clear wine can be filtered and collected in bottles or jars.
OPTIONAL FORTIFICATION AND AGING
Fortification is optional. A necessary quantity of odorless alcohol
(cashew apple alcohol or any suitable alcohol) is added to the wine to make it
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strong. After pasteurization, keep this wine in a secluded place (preferably
under ground) up to 12 months or more for better quality. In the aging
process the wine loses its raw and harsh flavor and mellows down
considerably acquiring a smooth flavor and characteristic bouquet and aroma.
Now the Tender coconut wine is ready to use
PREPARATION OF MUST
EXAMPLE -
The methods for producing Tender coconut wines and the ingredients are
explained below.
(a) Tender coconut water is derived from freshly collected tender coconuts
seven months ripe or below or tender coconut water and its soft kernel mix of
above age nuts 3.8 L in a jar; (b) sugar 1.00 kg to 2 kg (c) dry vanilla beans
5-10 in number (without extracting); (d) Fruit pulp of any farm fresh fruit
like
mango, pineapple, passion fruit, grape, lemon, and jack fruit and the like or
any mixed fruit pulp for color, taste, aroma and control of PH. Fruits are
preferably cleaned with pure water after removing the damaged, wild yeast
and bacteria affected ones. Mixing of items (b) and (d) in tender coconut
water
or tender water and its kernel mix, occurs in the jar. The mother culture
prepared as in step 5 (in the back page) is added to the must and stirred
well.
The jar is then closed to allow for fermentation, and clarification,
fortification,
pasteurization, and aging as above to make tender coconut wine. The wine is
white or slightly yellow Brown or red in color depending on the verity of
Fruits
and Tender Coconut and variation in quantity of fruit pulp.
(b) Alternatively, tender coconut water is collected from freshly collected
tender coconuts seven months ripe or below. About 1.8L is placed in ajar; (b)
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to this is added crushed farm-fresh black grape pulp with skin and seeds 2L
(grapes are preferably cleaned with pure water after removing the damaged,
wild yeast and bacteria affected grapes and dried with clean dry cloths); (c)
sugar 1.00 kg to 2kg; (d) dry vanilla beans 5-
pathimukham (Cesalpina sappan) 10-20.g as coloring agent. Then items (b) to
(e) are mixed in the tender coconut water in the jar add mother culture
prepared as in step 5 ( in the back page) for producing tender coconut wine
(red wine) with the above process.
Wherein the level of sugar content is increased or decreased to make sweet
or dry varieties of tender coconut wine and to adjust its alcohol content. The
quantity of Pathimukham (Cesalpina sappan) is increased or decreased for the
variation in color of the wine
The following ingredients, chocked cinnamon 2- 4 G., chocked clove 10 - 20
in number; can be added directly (without extracting) to the above must with
the other ingredients for variation in flavor and aroma. The quantity of sugar
may be varied due to the variety and maturity of tender coconut and fruits,
and the condition of soil and climate of farms.
When all the above ingredients are collected from organically certified farms,
the tender coconut wines come under the category of organic.
The tender coconut wine produced with tender coconut water is cost-
effective and eco friendly as 75% of the raw materials are converted into the
finished products and leave out minimal residue.
There are no specifications for Tender coconut wine. The only
specification available now relate to wine produced from grapes and the like.
A comparison of the test report of tender coconut wine with the Bureau of
Indian Standard specification for grape wines:
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TEST
Tender coconut sweet RESULT BIS SPECIFICATION
White wine
1. Ethyl alcohol % by 12.25 % 10.5 % to 15
vo l %
2. Total acidity as 4.98 g 4 to 15 g
tartaric acid
g/liter max
3. Volatile acidity 0.19 g 1.3 g
expressed as acetic
acid g/liter max
4. Sulphur dioxide NIL 350 mg
Mg/liter max
5. Free sulphur NIL NIL
dioxide
Mg/liter max
6. Copper mg/liter 0.15 mg 5 mg
max
7. Iron mg/liter max 0.81 mg 15 mg
8. Reducing residual - 1 50 g max
sugar
g/liter max - 150 g max
9. Sucrose g/liter max
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Total sugars, % 17.46 %
by wt.
10. Presence of methyl Negative
alcohol
11. Total dry extract % 25.48%
by volume
This application -- taken as a whole with the abstract, specification, and
claims - provides sufficient information for a person having ordinary skill in
the art to practice the invention disclosed and claimed herein. Any measures
necessary to practice this invention are well within the skill of a person
having
ordinary skill in this art after that person has made a careful study of this
disclosure.
Because of this disclosure and solely because of this disclosure,
modification of this tool can become clear to a person having ordinary skill
in
this particular art. Such modifications are clearly covered by this
disclosure.
What is claimed and sought to be protected by Letters Patent is given in
the Claim.
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