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This document summarizes a study on fermenting jamun (Syzgium cumini L.) fruits to produce a red wine. Key findings: - Jamun fruits were fermented with wine yeast (Saccharomyees cerevisiae) to produce a sparkling red wine lower in alcohol (6%) than commercial grape wines. - Sensory evaluation found the jamun wine to be acceptable but with significant differences from grape wines in taste, flavor, and aftertaste due to its higher tannin content. - The jamun wine had higher acidity and tannins than commer

Author

Sajiv3

Language

EN