A COMPOSITION OF DRIED ARABICA COFFEE (Coffea arabica L.) PULP WINE

Abstract

The present utility model relates to the composition of dried arabica coffee (Coffea arabica L.) pulp wine which comprising of: dried arabica coffee pulp, granulated cane sugar, potable water, wine yeast, prelude yeast, tannin, pectin enzyme, yeast nutrient, acid blend, potassium metabisulfite, and potassium sorbate. This composition provides the basis for producing a stable and high-quality wine derived from coffee pulp. This is also to establish a composition for dried arabica coffee pulp wine (Coffea arabica L.) that ensures consistent in flavor, aroma, and preservation. It establishes a technique that utilizes increasing coffee by-products, thereby addressing sustainability concerns in coffee by-products, thereby addressing sustainability concerns in coffee production. By transforming surplus pulp into a value-added product, the model sustains the quality of arabica coffee pulp wine while expanding opportunities for local farmers, entrepreneurs, and wineries. This enhances resource utilization, supports rural livelihoods, and diversifies revenue streams through specialty wine production.