Prospective Study of Patent Documents Related to the Production of Alcoholic Beverages Fermented Fruit

Abstract

With the technological advance, the world fruit production presents a continuous growth, citing its beneficiation in the elaboration of alcoholic beverages. This technological prospection aimed at the mapping of patent documents covering the production of fermented alcoholic beverages using the online databases EPO and INPI, combining the descriptors fermented * fruit * and wine * with the international classification codes C12G3/00 and C12G3/02, and the keywords fermented fruit, alcoholic fermented and fruit wine. A total of 344 patents were registered in the period 2003 and 2018. China was noted for holding approximately 95% of the documents selected; as well as for presenting the greatest representation in the main inventors and depositors (academic institutions and industries). Blueberry, blackberry and kiwi were the most representative fruits, followed by plum, pear and mango. Given the above, there was a tendency to grow patented deposits in the area of alcoholic beverages; and although many fruits are known in the preparation of these derivatives, there are still little explored varieties in this field.