Jamun Wine

Dipraj Sanjeevan Gaikwad

Abstract: A red wine from tropical jamun fruit is having medicinal properties. (anti-diabetic and curing cancer. ) properties was prepared by fermentation using wine yeast (Saccharomyces cerevisiae) The wine was red in colour and acidic in taste. Titratable acidity (0.0036 %) and low alcohol (10.84 %) concentration. Through asensory evaluation rated the jamun wine quite accepted as an alcoholic beverage, the difference between commercial grape wine and jamun wine particularly in taste, flavour due to high tannin content in the jamun wine.

Keywords: Antidiabetic, Anticancer, Antioxidant, Jamun, red wine, Saccharomyces cerevisiae