Jamun (Syzygium cumini L.) fruit wine - An alternative to tackle loss - Hanamant, R. H.;Suresha, G. J.
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Jamun (Syzygium cumini)is a underutilized crop of tropics. The fruits are rich in anthocyanin and other antioxidants. Fruits are mainly used for fresh consumption. Jamun fruits are highly perishable and seasonal stress its utilization into other forms, potentially wine. Preparation of Jamun wine has been studied and some improved methods of making wine viz., Thermovinification, cold soaking and use of pectinase is emphasized in this study. In conclusion, Jamun wine could be potentially produced using these methods.

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Produktbeschreibung
Jamun (Syzygium cumini)is a underutilized crop of tropics. The fruits are rich in anthocyanin and other antioxidants. Fruits are mainly used for fresh consumption. Jamun fruits are highly perishable and seasonal stress its utilization into other forms, potentially wine. Preparation of Jamun wine has been studied and some improved methods of making wine viz., Thermovinification, cold soaking and use of pectinase is emphasized in this study. In conclusion, Jamun wine could be potentially produced using these methods.
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Autorenporträt
Dr. Suresha, G.J. hat an der University of Horticulture Sciences, Bengaluru, Karnataka, Indien, in Gartenbau promoviert. Zurzeit arbeitet er als Assistenzprofessor in der Abteilung für Nacherntetechnologie am KRC College of Horticulture, Arabhavi, Gokak, Belgaum. Seine Forschungsinteressen sind Obstverarbeitung und Fermentationstechnologie.