Jamun (Syzygium cumini L.) fruit wine - An alternative to tackle loss

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.