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(45) Date of grant: 26/01/2005
(12) PATENT
 
(51) Int.C1.6: C12G 3/02
(21) Application Number: 2001/ 000252
(22) Filing Date: 29/03/2001
(30) Priority data:
(87) PCT details:W002/079372    10/10/2002
 
(73) Owner:COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH, Rafi Marg, New Delhi 110 001, India
(72) Inventor:SINGH, Harsh, Pratap; SINGH, Brajinder and DHADWAL, Varinder, Singh
(74) Agent/address for correspondence: Hamilton Harrison & Mathews, P.O. Box 30333-00100, Nairobi
 
(54) Title:PROCESS FOR THE PREPARATION OF HERBAL WINES FROM HIMALAYAN BERRIERS
(57) Abstract:
The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chili and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos found naturally growing in the Dhauladhar sub tropical belt of Himalayas in the state of Himachal Pradesh in India, the wine is a self-preserving nutritive health drink of high valuation and it is unique with respect to must composition, fruit and water quality of the region, temperature, acidity and duration of fermentation carried out, process for activation and maintenance of the yeast culture and the unique climate and soil conditions of the region offer for producing fine bouquet and taste to the product.
 
PROCESS FOR THE PREPARATION OF HERBAL WINES FROM HIMALAYAN HIMAJNIAN BERRIERS
Technical Field
The present invention relates to a process for the production of red herbal wine named as Palam Queen from ripe berries of Berberis lycium, herbal wine named Palam Belle from fruits of Pvrus pashia and sweet wines named Rohtang Chill and Thamsar Breeze form ripe fruits of Actinicha deliciosa and Syzygium jambos respectively.
The product is a self-preserving nutritive herbal health drink of high valuation and has much commercial value and applications. It is unique with respect to must composition, fruit, water quality of the region, temperature, acidity and duration of fermentation carried out, process for activation and maintenance of the yeast culture and the unique climate and soil conditions of the region offer for producing fine bouquet and maturation to the product.

Background and prior art references
About 40 species of berberis belonging to family Barbaridacae are reported, all of which
are mentioned as used medicinally. Reference may be made to the book 'Indian Medicinal
Plants' by Kirtikar and Basu, vol. I. Second Edn. 1993, Periodical Experts Book Agency, D-42, Vivek Vihar, Delhi-110032, wherein it is said that all seem to have similar therapeutically properties. Among many species of berberis growing wild in the Himalayan subtropical belt at altitudes ranging from 1000-2200 m, the most commonly reported ones are B. lycium, B. asiatica, B. arristata, B. chitria, B. osmastonii, B. insignis, B. vulgaris, B. wallichiana, B. coriaria, B. floribunda, B. himalaica, B. jaeschkeana, B. larnbertii, B. tinctoria, B. virescens, B. nepalensis, B. petiolaris and B. urnbellata. Reference may be made to the book 'Glossary of Indian Medicinal Plants' by R.N. Chopra, S.L. Nayar and I.C. Chopra. CSIR, New Delhi, India, 1956, p36 and 'The Wealth of India, Raw Material, vol.2: B, 1998, pl 14-115, wherein species names and descriptions are given.
The plant is very hardy and grows in all types of soils and terrain in Himalayan sub-tropical belt.
During summer months (June - July), the plant bears heavy fruit in the form of clusters of berries, which ripen, into lively red-violet fruits in the month of August. The ripe berries find scant attention except that some are eaten by local young and birds, otherwise the produce of the plant goes waste.
The place Palampur in the Kangra district of Himachal Pradesh amidst majestic.
Dhauladhar ranges of Himalayan ecosystem is a natural habitat of Berberis Iycium, locally
 known as 'Kasmal' and it's fruits as 'Kasmalu'. Reference may be made to Some Useful Wild Plants of Himachal Pradesh by Dr. O.P. Sharma, HPKV, Palampur, H.P., September, 1976, p5".
The plant is valued mainly for its roots which are a rich source of alkaloid berberine and other related alkaloids that find application in eye diseases, as a febrifuge, in chronic diarrhoea and piles and an extract made from it's roots is locally known as 'Rasaunt' and used in opthalmia.
Umbellatine, major alkaloid found in B. lycium root is more effective than berberine. Reference may be made to the book 'Glossary of Indian Medicinal Plants by R.N. Chopra, S.L. Nayar and I.C. Chopra. CSIR, New Delhi. India, 1956, p36 wherein to these properties are mentioned. In Indo China, the fruit of the plant is olivine as a tonic in kidney troubles. Reference may be made to the book 'Indian Medicinal Plants by Kirtikar and Basu. vol. I. Second Edn. 1993, Periodical Experts Book Agency. D-42, Vivek Vihar, Delhi-110032, p.104. The fruits are used in the traditional medicine, as a tonic for liver and heart and have selective inotropic activity. Reference may be made to 'Possible mechanism of selective inotropic activity of the n-butanolic fraction from Berberis arista a fruit. 1999. Gilani-AH; Janbaz-KH; Nauman-Aziz; Herzig-MJU; Kazmi-MM; Choudhary MI; Herzig-JWI. General-Pharmacology, 33:5, 407-414, wherein mention is made of it's traditional use and it's positive inotropic action on isolated cardiac tissue. Extract of fruit of berberis plant shows antihistaminic and anticholinergic activity and also possesses
20 stomachic, astringent, antiperiodic, antipyretic and diaphoritic properties. Reference may be made to 'Antihistaminic and anticholinergic activity of berbery fruit (Berberis vulgaris) in the guinea pig ileum.' 1999, Shamsa-F; Ahamadiani-A; Khosrokhavar-R. Journal of Ethanopharmacology, 64:2, 161-166. And 'Preventive and curative effects of Berberis aristata fruits extract on paracetamol and CCI4' induced hepatotoxicity. 1995. Gilani-AH; Janbaz-KH, Phytotherapy-Research. 9:7, 489-494. The fruits of berberis plant also contain minerals like P, K, Ca, Mg and ascorbic acid. Reference may be made to 'Biochemical investigation of some wild fruits of Garhwal Himalayas'. 1994. Rawat-MSM; Pant-G; Sarla-Badoni; Negi-YS; Badoni-S. Progressive Horticulture. 26:1-2, 35-40, wherein it is said that the highest contents of crude protein (10.56%), K (1.86%), Ca (0.78%) were recorded in the ripe fruits of B. asiatica and fruits of B. aristata contained the highest content of Mg (0.73%) and B. chitria the highest content of crude fat (8.02%) while B. osmastonii the highest content of ascorbic acid (8.3%) and organic matter (95.05%) and B. lycluni the highest content of P (0.33%).

 Pyrus pashia plant locally known as 'kainth' belongs to family Rosaceae and grows wild in temperate Himalayas at an altitude from 50-2700 m. Its fruits are eaten by local inhabitants and birds when ripe and soft, whereas, leaves are used as cattle fodder and wood as fuel. Reference may be made to the book 'Flowers of the Himalayas' by Olegr Poluninu Adam Stainton, Delhi Oxford University Press, 1984, p121, wherein mention is made about plant's use and its growing habit. However, many useful uses of plant's edible fruits are cited in an old Hindi text which referred it as useful in treating cough, phlegm, and wind, in breathing troubles and in tuberculosis, in blood purification, in hiccups and in treating body inflammation. Reference may be made to the book 'VANAUSHADI CHANDRODAY' Kashi Sanskrit Granthamala, 161, In Encyclopaedia of India Botanics & Herbs, Chakhanbha Sanskrit Sansthan, Varansi-221001, India, p.90, wherein curative properties of the plant fruits are cited.
Pyrus pashia, locally known as 'Kainth', both the species one with large fruits and the other
with smaller ones are commonly found here. Fruits of these plants find scant attention except eaten by local inhabitants, birds and wild bears. Reference may be made to "Some Useful Wild Plants of Himachal Pradesh" by Dr. O.P. Sharma, HPKV, Palampur, H.P., 1976, p.10.
The plant is a deciduous tree of small and medium size. It is very hardy and grows in all
types of soils and terrain in the temperate Himalayas and is said to reproduce from root suckers with great freedom. The tree is favoured as a rootstock for common pear (P. communis) and also for the apple. There are two forms of this species: one bearing small fruits and the other, larger ones. The fruits remain hard with a firm whitish astringent flesh until November or December when the flesh begins to ripen and is edible. They may be gathered, dried and stored for later use when they are ground and mixed with the flours of either wheat (Triticum aestivum), mandua or ragi (Eleusine coracana). Ripe fruits contain total solids 25.1%; protein 1.8% and ascorbic acid 3.2mg/100g. As the fruits ripen, the starch is converted into sugars and at full maturity, these contain 3.3% of sugars. The wood is used for walking sticks, combs, tobacco pipes, textile mill bobbins and as fuel. Bark contains friedelin (0.5%) and 0-sitosterol. Leaves contain n hentriacontane (1%), myricyl alcohol and 13-stosterol. Reference may be made to the book 'The Wealth of India', Raw Materials, vol.VIII: CSIR New Delhi publication, 1982, p.333-334 wherein above cited properties of the plant are mentioned jambos plant belonging to family Alvrtaceae is an evergreen spreading tree and is found up to an altitude of 1350 m. it is also referred to as Rose Apple'. The plant flowers during February-April and fruits ripen during June-August. The fruits are crisp-fleshed, rose flavoured and tasteless and are eaten fresh. These are used for making candied fruits, jellies and sauces. The fruit contains in g/100e- of edible pulp: protein 0.7, moisture 89.1, fat 0.2, fibre 1.2, and other carbohydrates 9.7. The mineral constituents present in mg/100g pulp are: Ca 10, Mg 4, Fe 0.5, P 30, Na 34, K 50, Cu 0.01, S 13, and Cl 4. The vitamins reported in 100g pulp are: vitamin A 235 Hi, thiamin 0.01 mg, riboflavin 0.05 mg, nicotinic acid 0.4 mg, vitamin C 3 mg and folic acid 2.95 mg. The juice of freshly harvested fruit contains alanine, aspartic acid, cystine or cysteine, glutamine, threonine and tyrosine. Reference may be made to the book 'Wealth of India. Raw Materials', Vol. X, CSIR Publication, New Delhi 1976, p.104-105 and 'The Useful Plants of India', 1986. CSIR Publication, New Delhi, p. 614-615, wherein above cited uses of the fruit and its composition are mentioned. The leaves of the plant are also used in treating diabetes in the form of herbal tea in Porto Alegre, Rio Grande do Sul. Reference may be made to 'Plants employed in the treatment of diabetes mellitus: results of and ethnopharmacological survey in Porto Alegre, Brazil'. 1992. Teixeira-CC; Fuchs-FD; Blotta-RM; Costa-AP-da; Mussnich-DG; Ranquetat-GG; Da-Costa-AP, Fitoterapia, 63; 4, 320-322. The seed powder of the fruit of S. jambos is used in controline blood sugar level. Reference may be made to 'Time tested household herbal remidies'. 1994. Shome-U; Rawat-AKS; Mehrotra-S.
Ethnobiology in human welfare: abstracts of the fourth international congress of ethnobiology, Luck now, Uttar Pradesh, India, November, 17-21, 106. The 60% of the volatile constituents of the edible pulp of the fruits of S. jambos contains 3-phenylpropan1-ol, (E)-cinnamyl alcohol and other C6-C3 skeleton compounds which are absent in other Syzygium species. Reference may be made to 'Volatile constituents from the fruits of four Syzygium species grown in Malayasia'. 1996. Wong-KC; Lai-FY. Flavour and Fragrance Journal. 11: 1, 61-66.
The place Palampur located at altitude of 1300 m and latitude of 32° 20'N and 76° 50'E
in the Kangra district of Himachal Pradesh, India, amidst majestic Dhauladhar ranges of
Himalayan eco system provides favourable climate and soil conditions for the growth of
Syzygium jambos, and the fruit is locally known as 'Gulabjarrian.'
Actinidia deliciosa plant, commonly known as 'Kiwi", belonging to family Actinkliaceae is
reported to be growing successfully in Belgium, France, Germany, England, USSR, Japan,
New Zealand and USA. It has successfully been introduced in Himachal Pradesh in the year 1963. The plant is a dioecious climber, which flowers in May, and fruit mature in November. Fruits form one of the ingredients in Jewel Salad and are also used in decorating ice creams, other products are wine, liquor, jam and marmalades. Chemical constituents of the fruit are moisture, 81.2%; protein, 0.79%; fat, 0.07%; carbohydrates, 17.5% and ash, 0.45%. Mineral elements found in the flesh are (mg/100g flesh): Ca, 16; Mg, 30; P, 64; and Fe, 0.51. Vitamins include thiamine, 0.02; riboflavin, 0.05; niacin, 0.5; vitamin 'C,' 105 mg/100g; vitamin 'A', 175 I.U. are present in the fruit pulp. Up to 300 mg/100g Vitamin 'C' has been recorded from Indian fruit samples. A proteolytic enzyme, acidic is also present in the fruit, which prevents jellying when separated in powdered form and is used as a meat tenderizer. Moreover an ethanolic extract of the leaves of the plant is found active against gram +ve bacteria. Reference may be made to 'The Wealth of India. Raw Materials Vol-I: A’, CSIR, New Delhi, 1985, p68-69, wherein description of the plant and its uses are given. The plant is a native of SouthWest China. It is a rich source of vitamin C & B, and minerals P, K and Ca. Anticancerous substances are also reported in the fruits which are used for reducing inflammation and phlegm and in reducing cough. Reference may be made to 'The exotic Kiwi has found a home in the midhills of Himachal Pradesh.'1995. Jayant Kumar, S.S. Rana & H.S. Verma, Indian Horticulture, July Sept. pp. 28-29.
The place Palampur is located at an altitude of 1300 m and latitude 32° 20'N and 76° 50'E) in the Kangra district of Himachal Pradesh amidst majestic Dhauladhar ranges of Himalayan eco system provides favourable climate and soil conditions for the growth of Actinidia deliciosa more popularly known as 'Kiwi.'
The making and brewing of wines from fruits is an ancient art as old as the human
civilization. However, the wine industries around the world are based on commercially
 25 grown fruits, mostly grapes and apples and rarely on wild edible fruits which endow greater food attributes in terms of chemical constituents and other health values. Yeast culture for making wines are also maintained on fruit juices mostly on orange juice. Reference may be made to 'New Scientist', 2 September 1989, p38-43 and the book 'Wine Science. Principles and Applications', 1994, by Jackson-RS. Academic Press Inc., San.Diego, California, USA.
   
Objects of the invention
The main object of the present invention is provide a process for the production of red herbal wine named as Palam Queen from ripe berries of Berberis lycium, herbal wine named Palam Belle from fruits of Pyrus pashia and sweet wines named Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos respectively. Another object of the present invention is to utilize otherwise wasted produce (fruits) of the wild plants Berberis lyciurn and related berberis species and convert these into high value nutritive health products of commercial importance for uplifting local economy.
Still another object of the present invention is to utilize otherwise wasted fruits of the wild plant Pvrus pashia and related wild species and converts these into high value. Nutritive, herbal health products of commercial importance for uplifting local economy.
Still one more object of the present invention is to utilize otherwise small sized low grade produce (fruits) of the plant Actinidia deliciosa which does not find favourable market and convert them into high value nutritive health product of commercial importance for uplifting local economy.
Another object of the present invention is to utilize otherwise wasted produce (fruits) of the
plant Syzygiuni jambos which, does not find any market and convert these into high value nutritive health product of commercial importance for uplifting local economy.
Yet another object of the present invention is to protect valuable biodiversity of the fragile Himalayan eco-system by finding alternate use of the plant.
Still another object of the present invention is to utilize berberis plant fruits as a rich medium for making and maintaining large-scale wine yeast cultures for future use.
Still yet another object of the present invention is to use green tea infusion as novel source
to activate dormant yeast culture for use in the 'must' for making of the product.
Further object of the present invention is to encourage the cultivation of introduced valuable crops and get sustainable high returns by value addition and product diversification for better remuneration to the farmers and save them from distress sale.
One more object of the present invention is to save the introduced valuable biodiversity in the region from the onslaught of monoculture being practiced in the fragile Himalayan ecosystem by finding alternate economic use of the plant.
Detailed description of the invention
Accordingly, the present invention provides a process for the preparation of herbal wines from ripe and semi-ripe Himalayan berries, red herbal wine named as Palam Queen from ripe berries of Berberis lycium, herbal wine named Palam Belle from fruits of Pyrus pashia and sweet wines named Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos respectively, said process comprising soaking the cleaned ripe berries for 30 min. to 4 hrs. In 0.1 to 1.0 % sodium meta-bi-sulphate solution, draining the water and adding cold boiled water and preparing a pulp by mashing the fruit. The fruit pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration of about 10-12% and adding yeast nutrient, pectinase enzyme and active yeast are added into mixture and allow to ferment under protected atmosphere to avoid any contamination at 17 to 30°C and when the first active fermentation dies down and nearing the end of the fermentation, wine starts clearing which is then siphoned off and bottled in sterilized bottles, and if desired the content is decanted into another sterile container and to adding sucrose solution to make the final sucrose concentration to 5%, adding active yeast solution and 0.1 to 1.0% sodium meta-bi-sulphate, and the contents are allowed to ferment for about a month at a temperature between 17 to 30° and the wine so obtained is siphoned off and stored in striled containers.
In one embodiment of the present a process for the production of red herbal wine named
Palam Queen from Himalayan ripe berries of Berberis lycium, said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium met bisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 3-5 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilized bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. met bisulfite solution and continuing the second fermentation for a month at a temperature 20-25°C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilized bottles topped with sod, met bisulfite solution previously made and the final product so made is ready to drink red wine Palam Queen having alcohol content of 10-15%.
30    In another embodiment of the invention provides a process for the production of herbal
wine named Palam Belle from Himalayan ripe berries of pyres pashia, said process comprises soaking the cleaned ripe and semi-ripe berries for 30 minutes to 4 hours in 0.1-1.0% sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 10-20 clays at 17- 30° C and when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilized bottles tapped with sod. Metabisulfite solution previously made and the final product so made is ready to drink wine Palam Belle having alcohol content of 6-10 %.
In still another embodiment of the invention provides a process for the production of sweet wine named Rohtang Chill from Himalayan ripe berries of Actinidia deliciosa, said process
10 comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 10-25 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilized bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. metabisulfite solution and continuing the second fermentation for a month at a temperature 20-25° C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilized bottles and the final product so made is ready to drink sweet wine Rohatang Chill having alcohol content of 10-15%.
In yet another embodiment of the present invention provides a process for the production
of sweet wines named Thamsar Breeze from Himalayan ripe berries of Syzygium jambos,
said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely; mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 3-5 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilized bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. metabisulfite solution and continuing the second fermentation for a month at a temperature 20-25° C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilised bottles topped with sodium metabisulfite solution and the final product so made is ready to drink sweet wine Rohatang Chill having alcohol content of 10-15%with unique bouquet.
In yet another embodiment of the invention, the active wine yeast is prepared from mother culture of 'Vinotex' dried wine yeast available commercially from M/s Leigh `Williams & Sons, Tattnall, Nr. Chester, England, maintained on Berberis fruit medium activated by mixing the mother yeast solution culture in cooled green tea infusion (5 g 200 m1 w/v)containing 10% sucrose.
In yet another embodiment of the invention provides a method for preparation of yeast culture medium for making active yeast consists of preparation of green tea infusion from locally made green tea (Camellia sinensis L/Kuntz))taking 5 g tea in 10% sucrose in a 200 ml conical flask to which 50 mg citric acid is added, the solution is microwave at full energy for 3.0 minutes when solution comes to a boil, the flask is plugged with sterilised cotton wool and let cool to 23-25°C when the solution culture of the mother yeast is added and the flask is re-plugged and left undisturbed for 2-3 days at 23-25° C when the yeast gets activated for use.
In yet another embodiment of the invention, optionally, the active yeast solution is prepared
once from dried yeast in this fashion while for repeated usage the dormant yeast solution culture was obtained after first active fermentation dies down in the making of wine from berberis fruits, collecting the liquid and keeping in aseptic bottles.
Yet another embodiment of invention, the quantity of yeast nutrient used is in the range of about 20 to 30 mg/l.
Yet another embodiment of invention, the amount of enzyme pectinase used is in the range
of about 30-60 mg/l.
Yet another embodiment of invention, by varying the amount of sucrose at initial stages, the alcohol content of the wines are adjusted.
Yet another embodiment of invention, all the bottles, flasks and other glass and plastic
 wares used in making the product are sterilised by microwaving them for 3 minutes at full energy in microwave oven, while cotton wool plug is sterilised for 30 seconds and also the sterilised natural spring water from Dhauladhar mountain is prepared by microwave boiling

IN/PA-98
In yet another embodiment of the present invention the wild Berberis lycium fruits are collected from Palampur region (altitude 1300 m. and latitude 32° 20' N and 76° 50' E) amidst Dhauladhar mountain range of Himalayas.

In yet another embodiment of the present invention the wild Pvrus pashia fruits are collected from Palampur region (altitude 1300 m and latitude 32° 20'N and 76° 50'E) amidst Dhauladhar mountain range of Himalayas and natural spring water of the region is used throughout in the making of the wine.
In yet another embodiment of the present invention otherwise small sized fruits of
Actinidia deliciosa finding poor market are collected from Palampur region (altitude 1300m and latitude 32° 20N and 76° 30'E) amidst Dhauladhar mountain range of Himalayas and natural spring, water of the region is used throughout in the making of this sweet wine. In yet another embodiment of the present invention the otherwise fruits of Syzygium jambos finding no market are collected from Palampur region (altitude 1300 m and latitude 32° 20'N and 76° 50'E) amidst Dhauladhar mountain range of Himalayas and natural spring water of the region is used throughout in the making of this sweet wine.
Yet another embodiment of invention, the final product is matured fast at the salubrious and ideal climate of the Palampur region.
The wine yeast (Saccharomyces cereviseae) converts fruit sugar into ethanol and carbon
dioxide and by the enzyme invertase secreted by it converts sucrose into two simple sugars, fructose and glucose to be converted finally into ethanol and carbon dioxide. Besides, it adds to the nutrient vitamin B-complex group in the process. As the product is undistilled, all the nutritive natural ingredients of the fruit viz. vitamins, minerals, tannins, flavonoids, aminoacids etc. remain in the drink thus making it a self-preservative nutritive natural herbal health drink.
                                          EXAMPLES
The following example is given by way of illustration and therefore should not be construed to limit the scope of the present invention.
EXAMPLE 1
Berries of Berberis lycium are collected (I kg) for making 2.5 1 of red herbal wine (Palam Queen), washed thoroughly with running water and again soaking them for 1-2 hours in sodium metabisulfite (0.1% solution) for surface sterilization of wild berries prior to further processing. The berries so cleaned are put in sterilised glass beaker of 5 1. Capacity and cooled boiled water (1.0 1) is added to it and finely mashed with hand held grinder. The mash so obtained is transferred to a sterilised conical flask (3 1) and boiled sucrose solution (1.0 1) is added to the mash to make the final sucrose concentration to 12% and flask stoppered with sterilised cotton plug and allowed to cool to 20-25 °C. To the cooled mash solution, yeast nutrient (30 mg / 1) and pectinase enzyme (45mg / 1) is added and active yeast solution (100 ml) is mixed into it. The flask is plugged again with cotton wool plug and let stand for 3-5 days at 20-25 °C. when the first active fermentation dies down, the solution is decanted into another sterilised bottle of 2.5 1 capacity and sucrose solution (200 ml) is added to make final sucrose concentration 5% and 50 ml. active yeast solution is mixed and the solution topped with 10-15 ml sod. Metabisulfite solution (0.1-1.0 °)) and then the bottle is corked with an air lock to continue the fermentation at a temperature range of 20-25 °C. The second fermentation may continue for a month when at nearing the completion of fermentation the wine starts clearing. The cleared wine is siphoned off and bottled in sterilised colored bottles ready to drink having alcohol content of 12-15%. The alcohol content of this herbal health drink can be increased or decreased by varying thesucrose content at the initial stages of fermentation.

EXAMPLE 2
Fruits (1 kg) of Pyrus pashia are collected for making (4.5 1) of herbal wine (Palam Belle),
washed thoroughly with running water and again soaking them for 1-2 hours in sodium
metabisulfite (0.1%4% solution) for surface sterilization of wild fruits prior to further processing. The fruits so cleaned are put in a sterilised glass beaker of 5.0 1 capacity and cooled boiled water (1.0 1) is added to it and finely mashed with hand held grinder. The mash so, obtained is transferred to a sterilised conical flask (5.0 1) and boiled sucrose solution (1.0 1) containing citric acid (150 mg/I of wine) is added to the mash along with enough cooled boiled water to make the final sucrose concentration to 12% and total volume of the solution to 4.5 1. The flask is stoppered with sterilised cotton plug and allowed to cool to 20-25 °C. To the cooled mash solution, yeast nutrient (30 mg/1) and pectinase enzyme (45 mg/1) are added and active yeast solution (100 ml) is mixed into it The flask is plugged again with cotton wool and left undisturbed for 10-20 days at 20-25 °C, till active fermentation dies down and the wine starts clearing. The cleared wine is then siphoned off and bottled in sterilised bottles and is ready to drink having an alcohol content of 6-10%. The alcohol content of this herbal health drink can however, be increased or decreased by varying sucrose percentage during the initial stages of fermentation.
 
EXAMPLE 3
Lower grade small fruits of Actinidia deliciosa are collected (1.0 kg) for making 2.5 1 of
sweet wine (Rohtang Chill) washed thoroughly with running water and again soaking them
for 1-2 hours in sodium metabisulfite (0.1% solution) for surface sterilization of the fruits
prior to further processing. The fruits so cleaned are put in sterilised glass beaker of 5.0 1 capacity and cooled boiled water (1.0 1) is added to the fruit cut into small pieces and finely mashed with hand held a-rinder. The mash so obtained is transferred to a sterilised conical task (3.0 It) and boiled sucrose solution (1.0 I) is added to the mash to make the final sucrose concentration to 12% and flask stoppered with sterilised cotton plug and to allowed to cool to 20-25 °C. To the cooled mash solution, yeast nutrient (30 mg/I) and pectinase enzyme (45mg/l) are added and active yeast solution (100 ml) is mixed into it. The flask is plugged again with cotton wool plug and let stand for 10-25 days at 20-25 °C. when the first active fermentation die; down, the solution is decanted into another sterilized bottle of 2.5 1 capacity and sucrose solution (200 ml) is added to make final sucrose concentration 5% and 50.0 ml, active yeast solution is mixed and the solution topped with 10-15 ml sod. Metabisulfite solution (0.1%-1.0%) and then the bottle is corked with an air lock to continue the fermentation at a temperature range of 20-25 °C.
The second fermentation may continue for a month when at nearing the completion of fermentation the wine starts clearing. The cleared wine is siphoned off and bottled in sterilized bottles ready to drink having alcohol content of 10-15%. The alcohol content of this sweet health drink can be increased or decreased by varying the sucrose content at the initial stages of fermentation.
EXAMPLE 4
Fruits of Syzygiurn jambos are collected (1.0 kg) for making 2.5 1 of sweet wine (Thamsar Breeze) washed thoroughly with running water and again soaking them for 1-2 hours in sodium metabisulfite (0.1% solution) for surface sterilization of the fruits prior to further processing. The fruits so cleaned are put in sterilized glass beaker of 5.0 1 Capacity and cooled boiled water (1.0 1) is added to it and finely mashed with hand held grinder. The mash so obtained is transferred to a sterilized conical flask (3.0 It) and boiled sucrose solution (1.0 1) is added to the mash to make the final sucrose concentration to 12% and flask stoppered with sterilized cotton plug and allowed to cool to 20-25 °C. To the cooled mash solution, yeast nutrient (30 mg/1) and pectinase enzyme (45 mg/1) is added and active yeast solution (100 ml) is mixed into it. The flask is plugged again with cotton wool plug and let stand for 3-5 days at 20-25°C. When the first active fermentation dies down, the solution is decanted into another sterilized bottle of 2.5 I capacity and sucrose solution (200 ml) is added to make final sucrose concentration 5% and 50.0 ml, active yeast solution is mixed and the solution topped with 10-15 ml sod. Metabisulfite solution (0.1%- 1.0°/o) and then the bottle is corked with an air lock to continue the fermentation at a temperature range of 20-25 °C. The second fermentation may continue for a month when at nearing the completion of fermentation the wine starts clearing. The cleared wine is siphoned off and bottled in sterilized coloured bottles ready to drink having alcohol content of 12-15%. The alcohol content of this sweet health drink can be increased or decreased by varying thesucrose content at the initial stages of fermentation.

The main advantages of the present invention are
1. Utilization of higher value herbal health product, from otherwise wasted edible produce of plants Berber's "velum, Pyrus pashia, Actinidia deliciosa, Syzygium jambos and other species of this plant.
2. The herbal product thus formed is self-preservative and valuation increases with the
maturation.
3. By way of utilization of nutritive fruits of plants to higher value natural herbal product helps preservation of otherwise threatened plant species.
4. Utilization of source material as culture medium to maintain culture of wine yeast for
  future uses.
5. By way of utilization of nutritive fruits of Actinidia deliciosa to high value natural health product help growers to get high returns by cultivating Actinidia deliciosa in the land which is otherwise used for growing crops paying low returns.
6. Yeast activation is done on green tea infusion which is rich in flavonoids and this ads health attributes of tea to herbal wines and adds to its final organoleptic taste and bouquet.
 
Claims
A process for the preparation of herbal wines from ripe Himalayan berries namely, Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos, said process comprising soaking the cleaned ripe berries for 30 min to 4 hrs. in 0.1 to 1.0 % sodium meta-bi-sulphate solution, draining the water and adding, cold boiled water and preparing a pulp by mashing the fruit, the fruit pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration of about 10-12% and adding yeast nutrient, pectinace enzyme and active yeast are added into mixture and allow to ferment under protected atmosphere to avoid any contamination at 17 to 30°C and when the first active fermentation dies down and nearing the end of the fermentation, wine starts clearing which is then siphoned off and bottled in sterilised bottles, and if desired the content is decanted into another sterile container and adding sucrose solution to make the final sucrose concentration to 5%, adding active yeast solution and 0.1 to 1.0% sodium meta-bi-sulphate, and the contents are allowed to ferment for about a month at a temperature between 17 to 30° and the wine so obtained is siphoned off and stored in striled containers.
A process as claimed in claim 1, wherein active wine yeast is prepared from mother culture of 'Vinotex' dried wine yeast available commercially from M/s Leigh Whilliams & Sons, Tattenhall, Nr. Chester, England, maintained on Berberis fruit medium activated by mixing the mother yeast solution culture in cooled green tea infusion (5 g / 200 ml w/v) containing 10% sucrose.
A process as claimed in claim 2, wherein, the method for preparation of yeast culture medium for making active yeast consists of preparation of green tea infusion from locally made green tea (Camellia sinersis L/Kuntz)taking 5 g tea in 1.0% sucrose in a 200 ml conical flask to which 50 mg citric acid is added, the solution is microwave at full energy for 3.0 minutes when solution comes to a boil, the flask is plugged with sterilised cotton wool and let cool to 23-25° C when the solution culture of the mother yeast is added and the flask is re-plugged and left undisturbed for 2-3 days at 23-25"C when the yeast gets activated for use.
 
A process as claimed in claim 3 wherein, optionally, the active yeast solution is prepared once from dried yeast in this fashion while for repeated usage the dormant yeast solution culture was obtained after first active fermentation dies down in the making of wine from berberis fruits, collecting the liquid and keeping in aseptic bottles.
A process as claimed in claim I wherein, the quantity of yeast nutrient used is in the range of about 20 to 30 mg/l.
A process as claimed in claim I wherein, the amount of enzyme pectinase used is in
the range of about 30-60 mg/l.
A process as claimed in claim 1 wherein, by varying the amount of sucrose at initial
stages, the alcohol content of the wines are adjusted.
A process as claimed in claims 1 wherein all the bottles, flasks and other glass and
plastic wares used in making the product are sterilised by microwaving them for 3
minutes at full energy in microwave oven, while cotton wool plug is sterilised for 30 seconds and also the sterilised natural Dhauladhar mountain spring water is prepared by microwave boiling.
A process as claimed in claims 1 wherein, the Syzygiurn jambos fruits are collected from Palampur region altitude 1300 m and latitude 32° 20'N and 76° 50'E amidst Dhauladhar mountain range of Himalayas.
10. A process as claimed in claims 1 wherein, the final product is matured fast at the
salubrious and ideal climate of the Palampur region of Himalayas.
A process for the production of red herbal wine named Palam Queen from Himalayan ripe berries of Berberis lycium, said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 3-5 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilised bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. Metabisulfite solution and continuing the second fermentation for a month at a temperature 20-25°C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilised bottles topped with sod. Metabisulfite solution previously made and the final product so made is ready to drink red wine Palam Queen having alcohol content of 10-15%.
A process for the production of herbal wine named Palam Belle from Himalayan ripe berries of pyrus pashia, said process comprises soaking the cleaned ripe and semi-ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 10-20 days at 17- 30° C and when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilised bottles topped with sod. Metabisulfite solution previously made and the final product so made is ready to drink wine Palam Belle having alcohol content of 6-10 %.
A process for the production of sweet wine named Rohtang Chill from Himalayan ripe berries of Actinidia deliciosa, said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 10-25 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilised bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. metabisulfite solution and continuing the second fermentation for a month at a temperature 20-25° C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilised bottles and the final product so made is ready to drink sweet wine Rohatang Chill having alcoholcontent of 10-15%.
 
A process for the production of sweet wines named Thamsar Breeze from Himalayan ripe berries of Syzygium jambos, said process comprises soaking the cleaned ripe berries for 30 minutes to 4 hours in 0.1-1.0 % sodium metabisulfite solution draining off the water, and adding cooled boiled water and preparing pulp by finely mashing the fruits, the pulp so obtained is mixed with boiled sucrose solution so as to obtain the final sucrose concentration to 10-12% and adding, yeast nutrient, pectinase enzyme and active yeast solution are added into it the mixture and allowed to ferment for 3-5 days at 17- 30° C and when the first active fermentation dies down and the solution clarifies, it is decanted into another sterilised bottle and sucrose solution is added to make final sucrose concentration to 5% and active yeast solution is mixed and the solution topped with 0.1-1.0 % sod. metabisulfite solution and continuing the second fermentation for a month at a temperature 20-25° C when at nearing the end of the fermentation, wine starts clearing; the cleared wine so obtained is siphoned off and bottled in sterilised bottles topped with sodium metabisulfite solution and the final product so made is ready to drink sweet wine Rohatang Chill having alcohol content of 10-15% with unique bouquet.
 
ABSTRACT
The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syrygium jambos found naturally growing in the Dhauladhar sub tropical belt of Himalayas in the state of Himachal Pradesh in India, the wine is a self-preserving nutritive health drink of high valuation and it is unique with respect to must composition, fruit and water quality of the region, temperature, acidity and duration of fermentation carried out, process for activation and maintenance of the yeast culture and the unique climate and soil conditions of the region offer for producing fine bouquet and taste to the product.

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