SURESHA, G. J.LOKESH, K.2017-04-262017-04-262012-09http://krishikosh.egranth.ac.in/handle/1/5810010128The study on effect of yeast strains and their levels, must types (juice, pulp + skin and pulp + skin + seed) and duration of anaerobic fermentation for production of jamun fruit (Syzygium cumuni L.) wine was carried out in the laboratory of Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the period from 2011 - 2012. Data on optimizing must yeast strains and type revealed that the least TSS and residual sugars were observed in the wine made from must with Pulp + Skin and fermented with Saccharomyces cerevisiae var. ellipsoideus in the fresh wine as well as in the wine aged for six under cold condition. The must with juice fermented with Saccharomyces cerevisiae var. bayanus was observed to contain 9.85 per cent of total sugars at six months of aging. The lowest acidity (0.49) was recorded in must with Pulp + Skin + Saccharomyces cerevisiae var. ellipsoideus. The maximum ethanol of 7.92 per cent was produced in the treatment Pulp + Skin + Saccharomyces cerevisiae var. ellipsoideus after completion of six months of aging. Must with Pulp + Skin + Seed + Saccharomyces cerevisiae var. bayanus was recorded the highest (4.78) per cent of tannins throughout the investigation. Treatment with Pulp + Skin + Saccharomyces cerevisiae var. ellipsoideus produced the wine with maximum organoleptic score of 15.86 after six months of aging. Must with 0.2 g of Saccharomyces cerevisiae var. ellipsoideus fermented for 24 hours of aerobic and 21 days anaerobic fermentation was found statistically superior with respect to both biochemical as well as sensory quality parameters.ennullThesis