Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Visayas StatefiledCriticalUniv Visayas State
Priority to PH22016050014UpriorityCriticalpatent/PH22016050014Y1/en
Publication of PH22016050014U1publicationCriticalpatent/PH22016050014U1/en
Publication of PH22016050014Y1publicationCriticalpatent/PH22016050014Y1/en
A novel Jackfruit wine product is made from Jackfruit rags, preferably by an anaerobic fermentation process. The process comprises the steps of washing and rinsing jackfruit rags, peeling and chopping the jackfruit rags, homogenizing the jackfruit rags with water, cooking the jackfruit homogenate for two (2) minutes after boiling, extracting and stirring the liquid, testing the total soluble solids (TSS) and adjusting the pH level to 4.5, pasteurizing at 82oC for one minute, cooling the mixture to 35oC to 40oC, activating the yeast at 40oC and adding the activated yeast at 0.35g/600 mL, transferring the mixture to a sterilized clean container, sealing the container tightly to allow anaerobic fermentation to occur for two (2) weeks, transferring the clear liquid to another sterile container, allowing the liquid to clarify and develop favorable aroma and bottling the finished product.