Process for Production of Finger Millet Alcoholic Beverage

Gluten‑free, antioxidant‑rich millet alcoholic beverage using controlled fermentation and oak‑chip aging to deliver consistent, premium craft beverage quality.

Standardized process for producing gluten‑free alcoholic beverage from finger millet (Eleusine coracana) using controlled fermentation, bentonite clarification, cold aging and fine filtration to deliver a clear, stable alcoholic beverage with 10–14% ABV, rich phenolic profile and compliance with FSSAI alcoholic beverage standards.

• Gluten‑free craft alcoholic beverage from antioxidant‑rich finger millet using optimized Saccharomyces cerevisiae Type II/YSC2 fermentation for reproducible alcohol yield and flavor.
• Two‑stage anaerobic fermentation with pressure‑relief system, bentonite fining, 5 μm and 1 μm filtration and aging at ≤ 4 °C with optional oak chips for barrel‑like quality.
• Scalable, cost‑effective process with minimal effluents, valorisation of spent millet and strong positioning in ethnic, health‑conscious and premium beverage markets.