Assessing physicochemical properties of wine produced from three different guava varieties using different yeast concentrations and strains

Abstract

We have utilized three different varieties of north Indian guava fruit viz Allahabad Safeda, Chittidar and Punjab Pink for the wine processing. Different inoculum concentrations (4%, 8% and 12%) of Saccharomyces cerevisiae IARI 1035 and native strains were used for preparation of wine. Guava fruit wines were evaluated for acidity and ascorbic acid content and it was observed that acidity followed an increasing trend with increase in the fermentation period while ascorbic acid content followed. In general, higher value of acidity was observed after 60 days irrespective of varieties, inoculum concentrations and strains. We can conclude that the most desirable characteristics including acidity and ascorbic acid contents were observed for the guava fruit wine produced using Chittidar and Punjab Pink varieties of guava fruit with S. cerevisiae IARI 1035 strain.