WO2025125922 - A METHOD OF PREPARATION OF PALMYRA FRUIT FLESH BASED ALCOHOLIC BEVERAGE, WINE AND SPIRIT THEREOF
National phase entry is expected:
Publication Number
WO/2025/125922
Publication Date
19.06.2025
International Application No.
PCT/IB2024/058619
International Filing Date
05.09.2024
Title **
[English]
A METHOD OF PREPARATION OF PALMYRA FRUIT FLESH BASED ALCOHOLIC BEVERAGE, WINE AND SPIRIT THEREOF
[French]
PROCÉDÉ DE PRÉPARATION D'UNE BOISSON ALCOOLISÉE À BASE DE PULPE DE FRUIT DE PALMIER, SES VIN ET SPIRITUEUX
Applicants **
THOBIYAS SEGARAM, Bernard Vasanth Kumar
Inventors
THOBIYAS SEGARAM, Bernard Vasanth Kumar
Application details
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International Searching Authority |
MOIP
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Natural Person
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| 译文 |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 1053 | |
| EPO | Filing, Examination, Granting | 8155 | |
| Japan | Filing, Examination, Granting | 1606 | |
| South Korea | Filing, Examination, Granting | 933 | |
| USA | Filing, Examination, Granting | 3490 |
Total:
15,237
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Abstract[English]
The invention disclosed here is a method of manufacturing spirit, alcoholic beverage based on the Palmyra (Borassus Flabliffer) fruit flesh. The fruit of Palmyra having various health benefits. There is no need for fertilizing the tree which is randomly grown, hence the products originated using a part of it becomes organic. The fruit flesh is processed by boiling at 80 degrees Celsius in a certain way of fermentation resulting sugarless alcoholic beverage, which is classified as wine and then distilled them reach alcoholic spirits. The spirit is then diluted with water to required alcohol levels to form common alcoholic beverages or liquors. The wine produced here is organic, no methanol product with higher presence of minerals and Vitamin C. The organic wine production process does not use sulfur and is free from methanol[French]
L'invention concerne un procédé de fabrication de spiritueux, de boisson alcoolisée à base de pulpe de fruit de palmier (Borassus Flabliffer). Le fruit de palmier présente divers avantages pour la santé. Il n'est pas nécessaire de fertiliser l'arbre qui est cultivé de manière aléatoire, et les produits provenant d'une partie de celui-ci deviennent ainsi biologiques. La pulpe de fruit est traitée par ébullition à 80 degrés Celsius d'une certaine manière de fermentation résultant en une boisson alcoolisée sans sucre, qui est classée comme vin et ensuite distillée, ce qui permet d'obtenir des spiritueux alcoolisés. Le spiritueux est ensuite dilué avec de l'eau jusqu'à des niveaux d'alcool requis pour former des boissons ou des liqueurs alcoolisées communes. Le vin produit ici est biologique sans aucun produit méthanol avec une présence plus élevée de minéraux et de vitamine C. Le procédé de production de vin biologique n'utilise pas de soufre et est exempt de méthanol.