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Satish Lele
satish.lele@gmail.com

Jack Fruit (Artocarpus heterophyllus L) Wine

Introduction: Jackfruit (Artocarpus heterophyllus L) is indigenous to India and is widely grown in Bangladesh, Burma, Sri Lanka, Malaysia, Indonesia, Philippines, Brazil and other tropical countries. When ripe, jackfruit contains about 7-15% weight sucrose with a very specific aroma and taste. This aromatic fruit is usually consumed fresh. Unfortunately, the shelf life of the ripe jackfruit the pulps will start to wither and rot thereafter.
Jackfruit is quite popular in Eastern and Southern India and is cultivated widely in Maharashtra, Goa, Kerala, Karnataka, Andhra Pradesh, Tamil nadu, West Bengal, Assam, Andaman and Nicobar islands. The total area under jackfruit in India is approximately 1.02 lakh hectares. It is cultivated in an area of about 0.11 lakh hectares mostly in Southern Plains and Western Ghats of Maharashtra and Karnataka producing about 2.6 lakh tones of fruits per annum
Process of Manufacture: Jack fruit -> Deseeded bulb collection -> Homogenization -> Blending and mixing with water -> Filtration -> Brix adjustment (180 Brix) -> Addition of potassium metabisulphite at 200 ppm -> Addition of starter culture (5% v/v) -> Fermentation for 12 days -> Filtration -> Racking (3- 4 times) -> Addition of Bentonite clay (400 mg/l) -> Filtration -> Pasteurization at 62oC for 30 min. -> Stored for maturation.
Ingredients
Water 2 litre
Sugar 750 gram
Jack Fruit Pulp 1 kilogram
Yeast tea spoon

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