Beschreibung
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.
Autorenporträt
Dr. Suresha, G.J. has completed Ph.D. in Horticulture from University of Horticulture Sciences, Bengaluru, Karnataka, India. Presently working as a Assistant Professor in the Department of Post-harvest Technology, KRC College of Horticulture, Arabhavi, Gokak, Belgaum. His research interests are Fruits processing & Fermentation Technology.
