Author:
Tamboli Firoj A,Mulani Sajid A,More Harinath N,Kolekar Yogesh S,Mali Nitin
Abstract
The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae.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. 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.
Publisher
IP Innovative Publication Pvt Ltd
Subject
General Earth and Planetary Sciences,General Environmental Science
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