Journal of Pure and Applied MicrobiologyVol. 11 No. 3

Study of Fermentation Variables for the Preparation of Wine from Jamun Fruit

Charul Chaudhary1, Aneeta Khatak2, Reena Devi1, Dipti Rai3 and B. S. Yadav1

1Centre of Food Science & Technology, CCS Haryana Agricultural University, Hisar, India. 2Department of Biochemistry, CCS Haryana Agricultural University, Hisar, India. 3Centre of Food Science & Technology, Banaras Hindu University, India.

Received on 30 May 2017 and accepted on 11 July 2017



The present investigation was conducted with the objective to explore the production of wine from Jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz. Sachharomyces cerevisiae 3304, 4787 and 3604 were first screened at 15oC and 25oC for their ability to produce wine using Jamun juice with respect to sugar utilization, alcohol production and yeast viable count, strain S. cerevisiae 4787 was selected on the basis of fermentation rate and final alcohol level in the wine. This strain was used for experiment carried out to investigate the effect of inoculum levels (2.5%, 5% and 7.5%) on the wine. Wine was chemically analyzed and observed that there was no significant effect of inoculum level. Considering the chemical composition of wines, yeast strain S. cerevisiae 4787, 7.5% inoculum level and fermentation temperature 25oC were optimum conditions for the preparation of wine. Wine thus prepared was evaluated chemically as well as organoleptically. It was observed that Jamun wine was quite acceptable and acceptability of wine was increased with storage.

Keywords : Jamun wine, inoculum level, Sachharomyces cerevisiae, fermentation.