Raw Material Handling

• Fresh, ripe Jamun fruits are procured from local farmers.
• Fruits are hand-sorted and graded for quality.
• The selected fruits are washed thoroughly and stored in sterilized tanks to maintain hygiene.

Processing and Fermentation

    Machines Used:

• Fruit Crusher / Pulper – for extracting fresh Jamun juice
• De-seeding Unit – for removing seeds
• Fermentation Tanks (Stainless Steel) – for temperature-controlled fermentation
• Temperature Control System – to maintain optimal fermentation conditions
• Airlock System – for natural fermentation

    Process:

• After crushing, natural or wine yeast is added to the juice to begin fermentation.
• Primary fermentation takes about 10–15 days under controlled conditions.
• The wine is then filtered and transferred for secondary fermentation and maturation.

     Machines Used:

• Filter Press / Clarifier
• Aging Tanks (Stainless Steel or Oak Barrels)

The wine is matured for several months to enhance its flavor, aroma, and color — resulting in a smooth and refined taste.

Bottling & Packaging

     Machines Used:

• Automatic Bottle Washer
• Filling & Capping Machine
• Labeling Machine

Each bottle is filled, sealed, and labeled in a clean, controlled environment to ensure premium quality and safety.

Quality Control

We maintain a dedicated in-house laboratory where every batch of wine and seed powder undergoes strict testing — including alcohol content, pH, aroma, taste, and purity.

Our commitment is to deliver consistent, safe, and high-quality products.

Sustainability

Sustainability is at the heart of our process.

• Jamun fruits are used completely — juice for wine, seeds for powder, and pulp for compost.
• Water is recycled and reused through our eco-friendly wastewater management system.
• We aim to minimize waste and promote green production practices.