Keeping in view the increased demand of functional foods and the therapeutic potential associated with the stem of Syzygium cumini, a novel wine was produced from it. The wine was found to possess an ethanol content of 8.0±0.03% v/v. The wine had high total phenolic content (331.5µg/mL) and consequently, high total anti-oxidant capacity (27.09±0.1 µM/mL.). Statistical modeling was employed to the wine production for increasing ethanol, total phenolic and total antioxidant capacity of the wine. Primarily, the three most significant factors affecting the process were identified by Placke - Burman design. In the second phase, the concentration and interaction of the factors identified (KH2PO4, yeast extract and ZnSO4) was studied and optimized to achieve maximum response. The model was found to be significant (p<0.005) and ethanol concentration increased signifi cantly to 11.59% (v/v), total anti-oxidant capacity to 186.0 µM/mL and total phenolic content to 1049.87 µg/mL in the optimized media. Further, for the identifi cation of major bioactive compounds of the wine, LC-MS analysis of the wine was carried out which revealed the presence of various phyto-chemicals including

malvidin, dephnidin, petunidin, gallic acid etc.