Thermovinification damages the hypodermal cell membranes and helps in releasing the anthocyanins from the tissues. The wine from jamun fruits was prepared using thermovinification, where the fruits were crushed and heated to a temperature between 60-80°C for 20-30 min. The wine was prepared with three different musts viz., juice, juice+skin and juice+skin+seeds. Various physico-chemical and sensory qualities of the wine were studied for a period of six months at two months interval to know the effect of thermovinification and different must of jamun. The alcohol content of jamun fruit wine was found maximum in the treatment involving Thermovinification – Pulp + Skin at fresh, 3 and 6 months after ageing. Significantly highest phenol content of 415.49 and 458.51 mg/L was recorded in the treatment viz., (Thermovinification – Juice) at 3 and 6 months of maturation. The thermovinified must of pulp+skin yielded organoleptically acceptable wine.