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Different factors affecting Guava (Psidium guajava) wine fermentation
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Journal Article
Different factors affecting Guava (Psidium guajava) wine fermentation
2019
Overview
An alternative way of preserving surplus guava could be to ferment the juice to fruit wine. [...]we explored a wine fermentation from guava by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. The value of ascorbic acid was higher in red guava, which indicated that the red pulp variety is richer in vitamin C. Isolation of pectin displayed that the white variety of guava exhibited more amount of pectin than the red one (Jyoti D. Vora et al., 2018). High rate wastage of this fruit especially at its peak of production season necessitates the need for alternative preservation and post harvest technologies towards its value addition that can reduce the level of post harvest losses besides increasing diversity of wine. [...]we utilized this fruit as subtrate for wine fermentation. Mature and ripe guavaes with their high composition of fermentable reducing sugars such as glucose, sucrose and fructose could serve as substrates for fruit wine production using wine yeast (Saccharomyces cerevisiae), thus transforming a perishable products to more stable and value added product. [...]production of wine from this fruit can help increase wine variety and reduce post-harvest losses.
Publisher
Journal of Pharmaceutical Sciences and Research
Subject
