The process of making wine from coffee cherry husks.

Abstract

OCR 10KL (27 / 11 / 2568) The process of making wine from coffee cherry husks involves the following steps: 1. Preparing the dried coffee cherry husks. 2. ... The five stages of preparation are: 3. Preparing the fermented coffee bean husk liquid, 4. Preparing the concentrated yeast starter culture, 5. Preparing the bentonite water, and 6. Wine production. To prepare, take fresh coffee cherry husks, wash them thoroughly, and then dry and store them. At room temperature, prepare the fermentation solution by fermenting the dried coffee cherry husks, adding sugar to adjust the sweetness, and adding... (the rest of the text appears to be cut off). Ammonium phosphate (DAP) and potassium metabisulfide (KMS) are fermented to obtain 3-100 liters of fermented liquid. Then, proceed... Prepare a concentrated yeast starter culture. Add the yeast starter culture to 3-10 liters of the fermented liquid, add air, and let it ferment. This will produce a concentrated yeast starter culture. Next, prepare the bentonite solution. Boil it, let it cool, filter it, and keep the clear liquid. Then, add the fermented liquid obtained from the fermentation process to the roots. Concentrated yeast is aerated and fermented. The alcohol content is measured. Coffee husks are removed by filtering. Bentonite water is then added. Let it stand, then filter it using a UF filter, bottle it, and pasteurize it before letting it cool.

Claims

OCR 10KL (27 / 11 / 2568) 1. The process of making wine from coffee cherry husks involves the following steps: A. Wash the fresh coffee cherry husks thoroughly and then dry them at 40-50 degrees Celsius for 24 hours. B. Use the dried coffee cherry husks obtained from step A at a ratio of dry weight of coffee husks to volume of fermented liquid of 0.5- 3.3% by volume, using 3-100 liters of fermented liquid. Add sugar to adjust the sweetness to 15-25 Brix. Add diammonium phosphate (DAP) at a ratio of 0.03-0.07% by weight and potassium metabisulfide. (KMS) 0.015-0.03% by weight, leave for 6-24 hours. C. Take 3-10 liters of the fermented liquid obtained from step B and add ready-to-use dry yeast starter for the production of sweet bread. Use 5-50 grams per 3 liters. Aerate continuously for 24 hours. Fermentation conditions at room temperature between 27-33°C. Degrees Celsius, fermentation time: 1 day. d. Prepare bentonite solution at a ratio of 5-20% by weight to volume. Boil it at 60 degrees Celsius. For 30-120 minutes, let it cool overnight. Filter and keep the clear liquid. D. Take 20-100 liters of the fermented liquid obtained from step B, add the yeast starter obtained from step C, aerate, and ferment. 3-7 days F. Measure the alcohol content until it reaches 13-15%. Filter out the coffee husks and... Add the bentonite solution obtained from step d at a ratio of 1.5-3.0 milliliters per liter of fermented liquid. Let it sit for 2-4 days, then filter it using a filter. UF filter, 0.01 micron size. C. Pack the mixture into bottles and pasteurize them at 60-80 degrees Celsius for 15 minutes. Let it cool for 30 minutes.

2. The process of producing wine from coffee cherry husks, as per claim 1, where bentonite water is prepared. Yeast precipitation should be done at a ratio of 1.5-3.0 milliliters per liter of fermentation liquid.