PROCESS OF PRODUCING CACAO WINE AND THE PRODUCT DERIVED THEREFROM

Disclosed is a cacao wine and a process for producing cacao wine from cacao sweatings comprising of the following steps: Harvesting of matured cacao pods using pruning shears; washing of cacao pods to soften and loosen dirt and other impurities using brush or mechanical washer; disinfecting of washed cacao pods by soaking in an open tank with chlorinated water for 15 minutes; draining and air drying of disinfected cacao pods using stainless draining cages; splitting of disinfected cacao pods manually or mechanically; extracting of wet beans from split cacao pods, wet beans is placed in a food grade stainless steel fermentary boxes; collecting of food grade cacao sweatings for first four hours of extraction; filtering of collected food grade cacao sweatings; adding of water to the filtered cacao sweatings resulting to a sweating-water mixture; adding of sugar to sweating-water mixture resulting to a cacao wine solution; flash pasteurizing of cacao wine solution, wherein the cacao solution is heated; adding of 0.8 grams of dry active yeasts per 1liter of cacao wine solution; alcoholic fermenting of cacao wine solution resulting to a cacao wine; racking of cacao wine; pasteurizing of cacao wine at 60øC for 10 minutes; bottling of pasteurized and unpasteurized cacao wine; and storing and ageing of cacao wine.