Regulation of environmental factors affecting ethanol & phenolic contents of Jamun wine and in-vitro evaluation of its anti-bacterial efficacy

? The present study was designed to optimize the environmental factors that determine ethanol levels of Jamun wine. The studied factors included varied levels of total soluble solids, pH, temperature and inoculum size. It was observed that a total soluble solids content of 25? Brix, pH of 4.5, temperature of 25? C and an inoculum size of 10 % (v/v) were best for achieving maximum ethanol levels. With these conditions, the observed biochemical structure of wine included an ethanol content of 7.5 % (v/v) with a pH of 3.4, titratable acidity of 0.58 gTartaric acid/100mL, reducing sugars content of 1.2 % (w/v) and total phenolic capacity of 372 ?g/mL in terms of gallic acid equivalents. Further, the wine was observed to possess inhibitory activities against common food borne pathogens E. coli, S. aureus and S. typhi.