Authors : Sajid A Mulani, Sajid A Mulani, Firoj A Tamboli, Firoj A Tamboli, Harinath N More, Harinath N More, Yogesh S Kolekar, Yogesh S Kolekar, Nitin Mali, Nitin Mali
DOI : 10.18231/j.ijpp.2021.027
Volume : 8
Issue : 2
Year : 2021
Page No : 168-170
Background: The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae.
Materials and Methods: The juices of guava were analyzed for pH, total Sugar, color, odour, test and reducing sugar. Guava is easy to culture. Guava & possess high nutritive value and its products like juices, beverages, nectars, spices etc. are largely appreciated by the consumers. Guava juice requires ‘capitalization’ so as to prepare a perfect wine out of it. Thus, the samples was fermented at 30 ?C by using Saccharomyces cerevisiae.
Result and Conclusion: It was shown that guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage. So, it improves the activity of wine.
Keywords: Guava, Wine, Saccharomyces cerevisiae, Fermentation.