PH22018001168Y1 - Process of producing wine from taro (colocasia esculenta) - Google Patents

Process of producing wine from taro (colocasia esculenta)

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Publication number
PH22018001168Y1
PH22018001168Y1 PH22018001168U PH22018001168U PH22018001168Y1 PH 22018001168 Y1 PH22018001168 Y1 PH 22018001168Y1 PH 22018001168 U PH22018001168 U PH 22018001168U PH 22018001168 U PH22018001168 U PH 22018001168U PH 22018001168 Y1 PH22018001168 Y1 PH 22018001168Y1
Authority
PH
Philippines
Prior art keywords
wine
colocasia esculenta
mixture
fermentation jar
bottled
Prior art date
Application number
PH22018001168U
Other versions
PH22018001168U1 (en
Inventor
Ruel H Amascual
Original Assignee
Univ Samar State
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 Samar State filed Critical Univ Samar State
Priority to PH22018001168U priority Critical patent/PH22018001168Y1/en
Publication of PH22018001168U1 publication Critical patent/PH22018001168U1/en
Publication of PH22018001168Y1 publication Critical patent/PH22018001168Y1/en

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Abstract

A process of making taro (Colocasia esculenta) wine comprising the following steps: washing a plurality of Colocasia esculenta with clean water; grinding the Colocasia esculenta using mechanical blender; extracting said extracts of Colocasia esculenta using a juice extractor; straining said extracts of Colocasia esculenta ; blending sugar solution, wine yeast and yeast nutrient in a fermentation jar; fermenting said mixture in step; transferring said mixture in a sterilized fermentation jar; adding said strained Colocasia esculenta extract and peptic enzyme to the fermentation jar; settling said mixture for about 2-3 weeks; siphoning clear wine of said settled mixture into a secondary sterile fermentation jar leaving the residues; transferring the clear wine to a clean sterile wine bottle; pasteurizing said bottled wine in simmering water for about 30-45 minutes; cellaring the bottled wine in a shaded, cool dry place; aging of said bottled wine for 12-24 months; and labelling said bottled wine.
PH22018001168U 2018-10-16 2018-10-16 Process of producing wine from taro (colocasia esculenta) PH22018001168Y1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22018001168U PH22018001168Y1 (en) 2018-10-16 2018-10-16 Process of producing wine from taro (colocasia esculenta)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22018001168U PH22018001168Y1 (en) 2018-10-16 2018-10-16 Process of producing wine from taro (colocasia esculenta)

Publications (2)

Publication Number Publication Date
PH22018001168U1 PH22018001168U1 (en) 2018-12-05
PH22018001168Y1 true PH22018001168Y1 (en) 2018-12-05

Family

ID=64753934

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22018001168U PH22018001168Y1 (en) 2018-10-16 2018-10-16 Process of producing wine from taro (colocasia esculenta)

Country Status (1)

Country Link
PH (1) PH22018001168Y1 (en)

Also Published As

Publication number Publication date
PH22018001168U1 (en) 2018-12-05

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