Mansanitas wine and method of producing thereof

Abstract

The present invention relates to a fermented wine product made from Muntingia calabura L. (Mansanitas) and the method of its production. The production process involves several key steps: washing, draining, and slicing ripe Mansanitas fruits; obtaining pulp by sterilizing, crushing, and squeezing the fruit; boiling a sugar and water mixture for 10 to 15 minutes, then cooling it to room temperature (22°C to 25°C); inoculating the Mansanitas pulp with yeast to initiate fermentation; performing a clarifying treatment, including filtration and sterilization, every 30 days; and transferring the fermenting mixture into glass containers or wine bottles. Mansanitas wine offers a cost-effective alternative to more expensive table wines on the market. The method is adaptable for standardized production and is straightforward to implement, making it a viable solution for mass production.