Standardization of technology of wine making from jamun (Syzygium cuminii (L.) skeels) fruits
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Date
2011
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Publisher
CCSHAU
Abstract
The present investigation entitled “Standardization of technology of wine making from Jamun
(Syzygiun cuminii (L.) Skeels) fruits were carried out with objective to explore the production of wine
from jamun fruit by manipulating the fermentation variables. During study three different wine yeasts
strains viz S. cerevisiae 3304, 4787 and 3604 were first screened at 15oC and 25oC for their ability to
produce wine using jamun juice with respect to sugar utilization, alcohol production, yeast viable count,
sensory evaluation of wine, strain S. cerevisiae 4787 was selected on the basis of fermentation rate and
final alcohol level in the wine. Wine was stored at refrigerated temperature for two months and
observed that phenol content reduced while, anthocyanin content was unaffected. This strain was used
for experiment carried out to investigate the effect of inoculum levels (2.5%, 5% and 7.5%) on the
wine. Wine was chemically analyzed and no significant effect of inoculum level was found. Grape and
jamun juices were mixed in different ratio (100:0, 75:25, 50:50, 25:75 and 0:100) before fermentation
to compare the acceptability of wine with blended wine obtained from grape and jamun juice. Wines
thus prepared were evaluated organoleptically and observed that grape wine was more acceptable as
compared to jamun wine. Blended wine prepared from mixing of juice before fermentation got higher
acceptability as compared to blended wine obtained from grape juice and jamun juice. Overall
acceptability of wine prepared from jamun juice ranged between 71-82 (on 100 point scale) depending
on treatments.
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Keywords
Wines, Fermentation, Fruits, Alcohols, Fruit products, Sugar, Acidity, Yeasts, Fruit juices, Productivity