Duhat (Syzygium cumini (L.) Skeels), has been developed into wine. The technology of duhat wine processing is basically the same as bignay wine production. It is fermented using “pulp fermentation.” The processing conditions and quality control system for commercial scale production of duhat wine had been established. Duhat wine is classified as red wine. It has 12-13% alcohol (v/v), bright violet red color and contains considerable amounts of phenolic compounds and antioxidant activity. The product has unique smooth flavor and delicate fruity aroma.