Currently, wines with foreign origin have more demand than Indian wine brands. On the other hand, the consumers are willing to try different variants in wines, which triggered the local wines manufacturers to perform new experiments with wine processing. Kinnow, recognized as one of the healthiest citrus fruits, contains a high number of seeds which makes it difficult to process. Innovations to make seedless Kinnow would favor the juice extraction and can be possibly utilized for winemaking. Processing of the Kinnow into other several value-added products might improve its economic importance and export value in the global market. The production process of Kinnow wine involves the extraction of juice, followed by pasteurization, inoculation with suitable cultures, fermentation under controlled temperature, etc. Creating potential awareness about the health benefits of Kinnow would aid its processing and consumption and will also introduce a new wine to the industry. India is thriving as one of the best wine-producing countries, and its standards have been framed considering the international norms. Moreover, the technologies are getting upgraded and wine products are gaining good acceptance in the international market. These factors will support the Indian winery industry and widen the opportunities for budding entrepreneurs to bring new variants in the market.
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