Project on

VINIFICATION OF JAMUN FRUIT.

A Project Submitted to Savitribai Phule Pune University
For Partial Fulfilment of Bachelor of Science in
Wine Technology

Submitted by
Nikhil Natha Pawar.

Kunal Dayalal Kanot.

Rohan Abhay Dole.

UNDER THE GUIDANCE

OF
M.S. Rekha Kute.

M.S. Ketki Kshirsagar.

GARGI AGRICULTURE RESEARCH AND

TRAINING INSTITUTE (GARTI)
NASIK : 422008

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 Course

Seat No.: ______________________________

Date: _________________________________

Year: 2020- 2021

CERTIFICATE

This is to certify that Mr.Nikhil Natha Pawar , Mr Kunal Dayalal

Kanot And Rohan Abhay Dole have satisfactorily completed the

Project Report on“VINIFICATTION OF JAMUN FRUIT.
” under my supervision during the academic year 2020-2021.

Project Incharge Principal Examiner

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Acknowledgement

I express my sincere gratitude to shri. Rajan Bachhao, Chairman of the college and Smt. Surekha
Bachhao, Secretary of the college for providing all the facilities and necessary help to complete
the project.
I am especially grateful to Sonam Bachhao , Principal of the college for his valuable guidance
and suggestions to incorporate necessary changes in the present project.
I am thankful to M.S. Ketki kshirsagar and M.S. Rekha kute Asst. Professor for her guidance,
valuable tips and suggesting necessary corrections in the manuscript to complete the project in
stipulate time.
I cordially wish my sincere thanks to all my friends for their timely help and constant
encouragement which helps me to keep my moral high during the project activity.
Last but not least I express my deep sense of gratitude to my parents for their love, constant
support and financial help to me in my noble endeavour.

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INDEX

INDEX
SR.NO TOPIC PAGE NO
1 INTRODUCTION 5
1.2 CLASSIFICATION 6
1.3 NUTRITIONAL COMPOSITION 7
1.4 HEALTH BENEFITS OF JAMUN FRUIT WINE 8
1.5 HARVESTING 9

2 REVIEW OF LITERATURE 11
3 MATERIALS AND METHODOLOGY 13
3.1 REQUIREMENT 13
3.2 FLOW CHART 14
4 INTERPRETATION 16
5 OBSERVATION 17
6 RESULT 17
7 DISCUSSION 18
8 REFERENCE 19
9 PHOTO GALLERY 20 -22

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INTRODUCTION

1.Why Jamun?
Jamun also known as Java Plum or Malabar Plum is a fruit with an amazingly
unique flavor profile. But, at the same time it’s physiochemical parameters are
surprisingly similar to the grapes. Jamun is one of the healthiest fruit out in this
world. Being low in calorie count because of it’s high water content, is also rich in
vitamin C and minerals like iron, calcium, phospurus, magnesium and folic acid. This
fruit packs a punch of high antioxidants, contains antibacterial and antiscorbutic
properties. Jamun’s solid nutritional profile makes it a fruit which can be involved in
treatment of diabetes, gastric problems, and also improve skin health. It also high in
resvaretrol a compound found in grapes, this is compound which makes the red
wine heart friendly.

Considering all the benefits of the fruit, we as being wine guys always wanted to
give jamun a try for production of jamun wine. It is like combining two of people’s
favorite things. Jamun is loved by many for the flavors it has to offer and wine is
something that people enjoy to drink. Getting to unite these two things is a great
success and delicious plan.

This experiment begins as we approach the season of jamun, starting from late May
and ends early July. We here are trying to follow the same procedures as to make a
traditional grape wine, just introducing a new fruit itself. We’ll began by extraction of
juice and then followed by maceration and adjustments, we will put the juice for
fermentation. During this period alongside careful observation and interpretation
we’ll note down every significant change and make sure nothing goes south with the
fermentation of the juice. After such an crucial stage we will get the product we were
looking for. And after several racking and filtration, clarification and stabilization we
are allowed to call the successful product jamun wine.

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1.1 Classification.

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Eudicots

Clade: Rosids

Order: Myrtales

Family: Myrtaceae

Genus: Syzygium

Species: S. cumini

1.2 Nutritional composition.

Nutritional value per 100 g (3.5 oz)

Energy 251 kJ (60 kcal)

Carbohydrates 16 g

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Fat 0.23 g

Protein 0.7 g

Vitamins

 Thiamine (B1) 1%
0.006 mg

 Riboflavin (B2) 1%
0.012 mg

 Niacin (B3) 2%
0.26 mg

 Vitamin B6 3%
0.038 mg

 Vitamin C 17%
14 mg

Minerals

 Calcium 2%
19 mg

 Iron 2%
0.2 mg

 Magnesium 4%
15 mg

 Phosphorus 2%
17 mg

 Potassium 2%
79 mg

 Sodium 1%
14 mg

Other constituents

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  Water 83 g

1.3 Health benefits of jamun.

Here are the 8 health benefits of eating jamuns:

1. Improves hemoglobin count

Being an excellent source of vitamin C and iron, this fruit increases hemoglobin
count. While iron works as a blood purifier, the increased hemoglobin count allows
your blood to carry more oxygen to the organs and keep your body healthy.

2. Keeps skin healthy

Jamun is rich in astringent properties which protect the skin from blemishes,
pimples, wrinkles and acne. Moreover, the vitamin C content helps purify the blood,
leaving your skin radiant and glowing.

3. Manage diabetes

Those who are suffering from diabetes can safely consume jamun as it is low in
calories. Additionally, the polyphenolic ingredients present in jamun play a significant
role in the treatment of diabetes.
4. Boosts heart health

Jamun is a good source of antioxidants and minerals like potassium, which are
beneficial to keep heart diseases at bay.

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5. Helps with weight loss

Jamun is a low-calorie fruit that is rich in fibre, making it a perfect weight loss
combination. Jamun also improves digestion and helps in reducing water retention in
the body.
6. Improves gastric health

Jamun can help treat digestive disorders. The diuretic properties keep the body and
digestive system cool and provide relief from constipation.
7. Acts as an immunity booster

Jamun is loaded with vitamins, minerals and antioxidants that help strengthen
immunity and increase stamina of your body.
8. Maintain oral health

Jamun has antibacterial properties which can protect teeth from oral infection and
bacteria. In fact, jamun is used for strengthening teeth and gums and the leaves of it
are astringent which is considered good for throat problems.

1.4 Harvesting.
Flowering starts during March and continues up April in north Indian conditions.
Fruits ripen during June - July or with the onset of rains. It takes about 3-5 months to
ripen after full bloom. Fruits change their colour from green to deep red or bluish
black. This is a non climacteric fruit hence it does not ripen after harvesting. The
average yield of fully grown budded and seedling trees are 50-70 kg and 80-100 kg
/plant /year.

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LITREATURE & REVIEW

Title: An approach for development of wine from Jamun.

Abstract: Jamun wine production ia an alternative for deployment of highly seasonal

(May to June), highly perishable underutilized jamun fruits with short storability (upto
2-3 days under ambient temperature). The exploitation of underutilized fruits of
jamun can provide a solution to nutrition, livelihood and economic security of tribals
by using available traditional wisdom as well as modern processing technology.
Setting up of fruit wineries could result in the economic upliftment of these tribals by
generating employment opportunities. Considering this in view an investigation was
undertaken for preparation of jamun wine at Faculty of fruit Science, College of
Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during 2015-17.
Process factors for the production of red wine from jamun fruits were successfully
optimized using Optimal Custom design. The design involved two numeric factors;
levels of yeast and fermentation duration. All the factors were considered significant
by ANOVA using Response Surface Methodology. Quadratic model was developed
and validated to explain the fermentation process. Numerical optimization of the
process factors was achieved with the target of optimizing level of yeast and
fermentation duration. The optimum conditions are; yeast level of 0.211g/l,
fermentation duration of 18 days, results in desirable total soluble solids of 4.766
0Brix, anthocyanin content 49.645, ethanol 9.459% and antioxidant activity
85.125%DPPH with maximum desirability. Considering the findings of investigation
and highest net monitory returns (5.86 B:C ration) obtained jamun wine production it
could be concluded that, the appropriate combination of levels of yeast and
fermentation duration is the needed for quality jamun wine production.

Researcher: Kuntal Satkar, SG Bharad and PK Nagre.

Title:Fermentation of Jamun.

Abstract: A red wine from anthocyanin-rich tropical jamun fruit having medicinal
(anti-diabetic and curing bleeding piles) properties was prepared by fermentation

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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< 0.05) exist between the jamun wine and the commercial grape wine particularly
in taste, flavour and after taste probably due to the high tannin content in the jamun
wine.

Researcher: Chowdhury, P. and Ray, R.C.

Title: Standardization of fermentation conditions for production of Jamun wine.

Abstract: Jamun (Syzygium cumini) varieties (Raw/Ram and Local) were evaluated
for wine production. On the basis of Physical parameters of whole Jamun fruit, seed
and pulp and physiochemical parameters (TSS, titrable acidity, pH, brix acid ratio,
total sugars, reducing sugars, anthocyanin, total phenols and tannin) Raw/Ram was
found to better than Local variety. Saccharomyces cerevisiae strain KY069279 was
found to be better than, D7, 11815 and Meyerozyma caribbica (PY1) on the basis of
the viable cell count, reducing sugars, total sugars, o Brix and comparative growth
kinetics on Jamun juice. Fermentation conditions for Jamun wine production were
optimized by carried out by using RSM (Response Surface Methodology) and the
effect of different fermentation parameters viz. TSS, inoculum size and DAHP
supplementation revealed 18°B, 5% v/v and 100 mg/100 ml as optimum,
respectively, with an ethanol production of 10.893% (w/v), total sugars 0.045
g/100ml and reducing sugars 0.020 g/100ml. Similarly, effect of amount of seed
powder and pulp supplementation revealed @300mg/100 ml of each as optimum,
with Tannins and phenols 90.946 mg/100ml and 0.188 g/100 ml, respectively. The
scale up studies on Jamun wine (with seed powder and pulp W1; without seed
powder and pulp W2) were carried out at 40L scale. Prepared Jamun wines W1 and
W2 were evaluated for the fermentation parameters over the period of 90 days at
the interval of one month. Sensory attributes of sample wine with seed powder and
pulp (9.25±0.1) was found to be significantly better than without seed powder and
pulp (8.38±0.3) when evaluated using a 10 point scale. On the basis of antioxidant
activity W1 (53.7%) was revealed to be better than W2 (49.9%)in terms of %
inhibition of DPPH. Hence, Jamun could act as a suitable substrate for production of
wine with all the important properties of wine having high content of bioactive
compounds (total phenols, tannins and antioxidants).

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Effect of dilution and maturation on physico-chemical and sensory quality of jamun
(Black plum) wine

Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar,
acid and tannin content and is considered useful for curing diabetes, heart and liver
troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal
and therapeutic properties. To prepare jamun wine, the pulp was diluted with water
in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with
sugar (24°B), 100 ppm SO2, 0.5% pectinase enzyme and DAHP (0.1%). The must
was fermented with pure wine yeast Saccharomyces
cerevisiae var. ellipsoideus (5% v/v) at 22±1°C. Jamun must prepared by dilution
(1:2) gave better fermentation behaviour than the other two treatments. With the
increase in dilution level, ethanol content and total esters increased while total
soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the
wines were matured for a year and then, evaluated for various physico-chemicals
and sensory quality characteristics. TSS of jamun wine of different dilutions ranged
from 8.6 to 10°B. Jamun fruit wine of T1 (1:0.5 dilution) had the highest acidity,
reducing sugars, total phenols and anthocyanin contents, whereas ethanol content
and total esters were found higher in T3 (1:2 dilution). The ethanol content of wines
of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from
T2 (1:1 dilution) was adjudged the best with respect to sensory qualities. On the
basis of physico-chemical and sensory quality characteristics, jamun wine prepared
by 1:1 dilution is considered best as table wine and maturation for a year improved
the quality of wine considerably.

Researcher: Joshi, V K Sharma, Rakesh Girdher, Aman Abrol, Ghan Shyam.

Title: The antioxidant effect of mulberry and jamun fruit wines by ameliorating
oxidative stress in streptozotocin-induced diabetic Wistar rats.

Abstract: Polyphenols act by scavenging reactive oxygen species during oxidative

stress and hence are useful in the treatment of metabolic disorders including
diabetes. This study describes the effect of polyphenol rich mulberry and jamun
wines fed to streptozotocin-induced diabetic rats. To male adult Wistar rats, divided
into groups (n = 10 per group) intraperitoneal injection was administered with
streptozotocin at 38 mg per kg body weight for inducing diabetes. After confirmation

12
of diabetes, rats divided into groups were fed each day with 5.7 milliliter per kg body
weight of mulberry, jamun, white and red grape wines for 6 weeks. One group of
animals received resveratrol at 20 mg per kg body weight. After six weeks of
treatment, blood glucose, urinary profile, lipid profile, plasma, liver, kidney, brain and
eye antioxidant enzyme activities, lipid peroxidation, non-esterified fatty acids
(NEFA) and hepatic glutathione (GSH) content were determined. Though wine and
resveratrol feeding did not improve the glycemic status of diabetic rats, increases in
antioxidant enzymes and GSH content accompanied by reduced NEFA and lipid
peroxidation were observed. The kidneys and brains of resveratrol fed rats showed
significant reduction in malondialdehyde equivalents, exhibited an improved
antioxidant status of tissues and an increased glutathione content. The findings
suggested that the wines can ameliorate the consequences of diabetes due to their
antioxidants.

Researcher: Akshatha Hosahalli Srikanta, Anbarasu Kumar, Shinde Vijay Sukhdeo,

Muthukumar Serva Peddha and Vijayalakshmi Govindaswamy.

Title: Production of non traditional wines.

Abstract: The present study was conducted to produce new varieties of alcoholic
functional beverages from the parts of Syzygium cumini. Fermentation of extracts of
different plant parts of Jamun namely, stem, leaf, pulp, and seed led to production of
the wines with acceptable physicochemical constituency. The wines when
administered orally to male wistar rats at the rate of 4mL/kg body weight were
observed to be safe with no signs of toxicity. In organoleptic terms, leaf wine
obtained maximum sensorial acceptance followed by stem, pulp, and seed wine.
When administered to diabetic animals, Jamun wines corrected the fasting blood
glucose levels of 420 mg/dL to normalised values of 80-120 mg/dL. Maximum effect
was pronounced to be of seed wine and leaf wine followed by stem and pulp
variants. Similar observations were made in case of insulin and body weight,
lipidemic anomalies as well as newlinethe markers of hepato-renal functioning to
normal levels. As functional wines prepared from Jamun have showed remarkable
efficacy against diabetes mellitus, they are recommended for maintaining overall
vigour of diabetics as well as normal subjects.

Researcher: Swami, Urvashi Guide(s): Soni, S.K. and Rishi, Praveen.

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MATERIAL AND METHODOLOGY

3.1 Materials:
 Jamun Fruit (4 killograms)
 Sugar (Aprox 250 grams)
 Yeast ( 1 grams)
 Distilled water.

Requirements :
 Jar 5 lit.
 Wood spoon.
 Thermometer.
 Ascorbic acid.
 pH meter.
 Refractometer.
 10 ml of pipette.
 Potassium meta bisulfite.
 Bentonite.
 Hydrometer.
 Measuring cylinder.
 Ebulliometer.
 Heating coil.
 Digital weight machine.
 Glass rod.
 Racking pipe.
 Capping machine.
 Mixer.
 Empty Bottles.

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3.2 Layout.
Flow Chart

Jamun Fruit

Crushing

Juice adjustments

Inoculum preparation

Yeast inoculation

Fermentation

Racking

Clarification and stabilization

Final wine analysis

Bottling

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4.Interpretation
 Day 1:

On the first day of this project we bought in 4kgs of freshly harvest jamun fruit. To
protect the purity of the flavor we insisted on not to was the fruit. We began to
slightly crush the fruit to release some juice and carefully separated out the seed
from the flesh and pulp.

Inorder ensure that there is no wild yeast contamination we add 1 ppm of KMS to
the extracted juice. To get the maximum flavor and color out of the juice we
macerated the juice with skins for a day.

 Day 2

Today as we checked back on our juice, it had acquired a significant amount of

color, and upon tasting it just screamed of jamun out of it. So we decided to move on
and rack the clear juice out of the skins.

After the initial analysis. The initial pH of the juice was 3.6, TA of the juice came out
to be 8.8 gm/lit. the initial brix reading came out to be 16 BRIX so we chaptalized the
juice with 130 gms glucose solution in order to increase the brix to 23.

Once the juice was adjusted to our desired concentration. We turned our attention
towards prepping the yeast inoculum. At 30 gm/L Yeast was prepared for inoculation
in luke warm water. Gave the yeast a much needed rehydration and nutrition, after
some acclimatization we pitched the yeast into out juice gave it a nice stir, placed
the jar at room temperature and initiated the process of fermentation.

 Day 3 – Day 9

As we had a look at our jar on the third day the yeast was already showing some
amount of effervescence which indicated to us that the fermentation has begun.

We had our close observation during the whole time of fermentation. We made sure
the temperatures are within the right range, took various different tasting sessions to
confirm that the yeast isn’t producing any reduction. And closely monitored the
reduction in brix and checked the temperatures daily.

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Throughout the whole process we gave the juice good amount of aeration and
agitation.

 Day 9

On this day we took our final brix reading in order to ensure that all the fermentable
sugars are converted to alcohol. And also did the final pH, TA analysis. Afterwards
we pitched in some amount of KMS so that it kills any alive yeast present in the
wine.

Then we racked off the wine off of any dead yeast cells with a muslin cloth.

Afterwards we kept the wine in the fridge for cold stabilization for 24 hours.

 Day 10

We removed the wine out of the fridge and pitched in the previously prepared 20
gm/L bentonite clay and kept the wine in a dark place at room temperature for fining.

 Day 11

As the fining was done we racked the wine out of the clay into a new jar. This was
the time to check the final parameters of the wine. We checked the final Alcohol
which was 13%, PH= 3.47,TA = 8, traces for any sedimentation.Then we piched in a
1 gm of ascorbic acid as an preservative. The wine looked in excellent condition and
we decided to call it a 100% done JAMUN wine.

 Day 12

We bottled the wine into new and neatly cleaned clear bottles and caped them. The
we stored the wine carefully in the fridge for examination.

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 4.2 Observation

 Physiochemical parameters :
Parameters Initial Stage Final Stage
pH 3.6 3.47
Sugar 23 Brix° 4 Brix°
Acidity 8.8 gm/lit 8 gm/lit
Color Dark purple Pale ruby
Taste Sweet & sour Off dry

 Observations during fermentation :

Fermentation Day 23 Brix° pH

2 20 3.60
3 19 3.60
4 18.7 3.50
5 15.2 3.50
6 13 3.50
7 11 3.50
8 8 3.47
9 4 3.47

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5. Results
 A light bodied, ruby colored wine from jamun fruit was vinified.
 The wine was well balanced with crisp natural acidity, and on nose it showed
the character of its origin (absolute jamun notes), besides it gave out some
herbaceous notes, alongside some red fruit like plum, cherry, etc.
 On the palate it started with a burst of jamun flavor and then slowly it
developed towards those herbaceous and red fruity characters. It was a off-
dry style of wine. With on 4-5 gm of residual sugar per lit.
 With our experience of creating a wine based on jamun was definitely
successful. The wine turned out to be structurally very alike to the grape wine

6. Discussion
Jamun fruit is the closest one in terms of physiochemical character to any varietal
grape. And keeping in mind the heath benefits and unique flavor profile it is one of
the best alternative to native varietal grape wines.

Jamun has a impressive concentrations of acid, sugar, bitterness, anthocynins.

Which can provide the wine made out of jamun a well rounded palate with a
structure that can help the wine to age as well. Due to the firm tannins provided by
the skins and seed the wine can matured and aged for several years, and can
develop more complexity and minerality.

Jamun wines could be made in a diverse fashion from all the way to a big, bold,
tannic, full bodied. To light, fresh, medium bodied rose. To toasty, bready, bubbly
sparkling wine. Ranging from extra dry to sweet depending on the winemaker.
Which makes jamun a pretty varsetile fruit. And with a medicinal benefit too.

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7. References

1. Botanic Gardens Conservation International (BGCI) & IUCN SSC Global Tree
Specialist Group (2019). "Syzygium cumini". IUCN Red List of Threatened Species.
2019: e.T49487196A145821979. Retrieved 27 October 2020.
2. "Syzygium cumini". World Checklist of Selected Plant Families (WCSP). Royal
Botanic Gardens, Kew. Retrieved 16 June 2017.
3. "Indian blackberry, rich in minerals… – Mysuru Today". Retrieved 2021-07-17.
4. "Syzygium cumini". Germplasm Resources Information Network(GRIN).
Agricultural Research Service (ARS), United States Department of Agriculture
(USDA). Retrieved 22 October 2017.
5. Julia F Morton (1987). "Jambolan, Syzygium cumini Skeels". In: Fruits of Warm
Climates, p. 375–378; NewCROP, New Crop Resource Online Program, Center for
New Crops and Plant Products, Purdue University. Retrieved 3 July 2020.
6. "Syzygium cumini (black plum)". CABI. 21 November 2019. Retrieved 3 July
2020.
7. "Syzygium cumini". Pacific Island Ecosystems at Risk. 30 December 2011.
8. The encyclopedia of fruit & nuts, By Jules Janick, Robert E. Paull, p. 552
9. Chen, Jie & Craven, Lyn A., "Syzygium", in Wu, Zhengyi; Raven, Peter H. &
Hong, Deyuan (eds.), Flora of China (online), eFloras.org, retrieved 2015-08-13
10. J. H. Maiden (1889). The useful native plants of Australia : Including Tasmania.
Turner and Henderson, Sydney.
11. Vishvanatha, Cakravarti Thakura (2011). Sarartha-darsini (Bhanu Swami ed.).
Sri Vaikunta Enterprises. p. 790. ISBN 978-81-89564- 13-1.
12. Ramadevi, B. (3 March 2014). "The saint of the masses". The Hindu. Archived
from the original on 1 May 2021.

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8. Photo gallery :

Crushing of Jamun fruit.

Separation of seed from the skin and pulp.

21
Jamun juice after settlement of sediments.
Yeast inoculum preparation.

Yeast inoculation into juice.

22
 Fermentation.

Wines are kept for cold stabilization in fridge.

23
Bottled the finished jamun wine.

Ready to taste jamun wine.

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