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Year : 2016, Volume : 8, Issue : 1
First page : ( 8) Last page : ( 11)
Print ISSN : 0975-2315. Online ISSN : 2394-4471. Published online : 2016 June 1.
Article DOI : 10.5958/2394-4471.2016.00002.2

Utilization of jamun (Syzygium cuminii L.) fruit for production of red wine: An overview

Satkar Kuntal1,*, Bharad SG1, Chamroy T1, Kholia Anjana1, Daberao Mangesh1

1Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Krishi Nagar, Akola-444 104 (Maharashtra), India

*Email of the corresponding author: kuntalsatkar@gmail.com

Received:  16  February,  2016; Accepted:  4  March,  2016.

Abstract

Wine production from jamun (Syzygium cuminii L. Skeels) is a very good alternative to utilize the surplus and value addition. The increased production can be soaked profitably, if fruit wines are produced. Setting-up of fruit wineries besides industrialization of the fruit growing belts could result in economic upliftment of the people, generating employment opportunities and providing better returns of their produce to the orchardists. A review of research on wine production done in India revealed that an impressive progress has been made in the development of technologies for preparation of wines of different types from various fruits. The literature available on jamun wine production, the need of fruit wine and optimization of conditions has been reviewed briefly.

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Key words

Jamun, Marketable surplus, Value added products, Wine.

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