Fecha de publicación:
Fuente: WIPO Wine
This utility model relates to a process of producing mabolo (Diospyros discolor) wine as a local alcoholic beverage from ripe mabolo fruits. The process of converting the fruits into wine through fermentation with the aid of Canadian yeast (Saccharomyces cerevisiae bayanus var.) addresses the wastage of fruits during its season and bring additional healthy local product. The process is comprised of harvesting fully ripe mabolo fruits, selecting quality fruits, applying the technology on wine making and after fermentation, determining alcohol content, pasteurizing; and bottling with food safety application.