PROCESS OF PRODUCING WINE FROM TARO (COLOCASIA ESCULENTA)

摘要

A process of making taro (Colocasia esculenta) wine comprising the following steps: washing a plurality of Colocasia esculenta with clean water; grinding the Colocasia esculenta using mechanical blender; extracting said extracts of Colocasia esculenta using a juice extractor; straining said extracts of Colocasia esculenta ; blending sugar solution, wine yeast and yeast nutrient in a fermentation jar; fermenting said mixture in step; transferring said mixture in a sterilized fermentation jar; adding said strained Colocasia esculenta extract and peptic enzyme to the fermentation jar; settling said mixture for about 2-3 weeks; siphoning clear wine of said settled mixture into a secondary sterile fermentation jar leaving the residues; transferring the clear wine to a clean sterile wine bottle; pasteurizing said bottled wine in simmering water for about 30-45 minutes; cellaring the bottled wine in a shaded, cool dry place; aging of said bottled wine for 12-24 months; and labelling said bottled wine.