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PH22016001106U1 - Method of producing katmon wine and product thereof - Google Patents

Method of producing katmon wine and product thereof

Info

Publication number
PH22016001106U1
PH22016001106U1 PH22016001106U PH22016001106U PH22016001106U1 PH 22016001106 U1 PH22016001106 U1 PH 22016001106U1 PH 22016001106 U PH22016001106 U PH 22016001106U PH 22016001106 U PH22016001106 U PH 22016001106U PH 22016001106 U1 PH22016001106 U1 PH 22016001106U1
Authority
PH
Philippines
Prior art keywords
katmon
mixture
wine
producing
pcnt
Prior art date
Application number
PH22016001106U
Other versions
PH22016001106U3 (en
PH22016001106Y1 (en
Inventor
Ma Rovie A Chavez
Original Assignee
Bicol State College Of Applied Sciences And Tech
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 Bicol State College Of Applied Sciences And Tech filed Critical Bicol State College Of Applied Sciences And Tech
Priority to PH2/2016/001106U priority Critical patent/PH22016001106U3/en
Publication of PH22016001106U1 publication Critical patent/PH22016001106U1/en
Publication of PH22016001106Y1 publication Critical patent/PH22016001106Y1/en
Publication of PH22016001106U3 publication Critical patent/PH22016001106U3/en

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  • Alcoholic Beverages (AREA)

Abstract

The utility model relates to fermented wine product obtained from the fruit of an endemic tree in the Philippines known lopcally as katmon, Dillenia philippinensis, and discloses the process of obtaining thereof. The method of producing the katmon wine comprised of washing, paring, cleaning, segmenting, crushing the fruit and straining to obtain must; boiling of water and subsequently adding sugar and must, combining the ingerdients; continuation of boiling of mixture; cooling the mixture at room temperature; pouring of mixture into a sterilized container with straining material; inoculation of yeast into the mixture; fermentatiion; racking and ageing. The katmon wine produced in the disclosed method has alcohol content between 8.00 pcnt to 12.00 pcnt and pH of 3.41 to 3.45.
PH2/2016/001106U 2016-11-11 2016-11-11 Method of producing katmon wine and product thereof PH22016001106U3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH2/2016/001106U PH22016001106U3 (en) 2016-11-11 2016-11-11 Method of producing katmon wine and product thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH2/2016/001106U PH22016001106U3 (en) 2016-11-11 2016-11-11 Method of producing katmon wine and product thereof

Publications (3)

Publication Number Publication Date
PH22016001106U1 true PH22016001106U1 (en) 2017-06-23
PH22016001106Y1 PH22016001106Y1 (en) 2017-06-23
PH22016001106U3 PH22016001106U3 (en) 2017-10-27

Family

ID=59325038

Family Applications (1)

Application Number Title Priority Date Filing Date
PH2/2016/001106U PH22016001106U3 (en) 2016-11-11 2016-11-11 Method of producing katmon wine and product thereof

Country Status (1)

Country Link
PH (1) PH22016001106U3 (en)

Also Published As

Publication number Publication date
PH22016001106U3 (en) 2017-10-27
PH22016001106Y1 (en) 2017-06-23

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