Author(s):

Yogendra Singh, Samsher and Akash Tomar

Abstract: Guava wine was treated with pectinase enzyme and the effects of this enzymatic treatment on the physicochemical properties of guava wine including pH, ethanol yield and total soluble solid (TSS) was investigated. Two different strains of Saccharomyces cerevisiae - IARI IARI and native strain were used in the production of guava fruit wine. The results indicated that the enzyme treatment promoted juice clarification, decreased TSS, increased ethanol yield and reduced pH of guava wine than that without treatment with pectinase enzyme. In conclusion, the quality of guava wine can be improved by pre-treatment with pectinase enzyme.

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