Fermentation of Jamun (Syzgium cumini L.) Fruits to Form Red Wine

¹Chowdhury, P. and * ²Ray, R.C.

¹Department of Microbiology, Orissa University of Agriculture and Technology,

Bhubaneswar -751003, Orissa, India

²Microbiology Laboratory, Central Tuber Crops Research Institute (Regional Centre),

Bhubaneswar -751019, Orissa, India

Abstract: A red wine from anthocyanin-rich tropical jamun fruit having medicinal (anti-diabetic and curing bleeding piles) properties was prepared by fermentation using wine yeast (Saccharomyees cerevisiae) and the quality attributes compared with commercial grape red wines. The wine was sparkling red in colour, acidic in taste [titratable acidity (1.11 ± 0.07 g tartaric acid. 100 ml-1)], high tannin (1.7 ± 0.15 mg. 100ml-1) and low alcohol (6%) concentration. Though sensory evaluation rated the jamun wine quite acceptable as an alcoholic beverage, significant differences (P<>

Keywords: Anti-oxidant, diabetes, jamun, red wine, Saccharomyees cerevisiae