Author(s):

Yogendra Singh and Samsher

Abstract: Three different varieties of north Indian guava fruit including Allahabad Safeda, Chittidar and Punjab Pink were utilized for the wine processing using different inoculum concentrations of Saccharomyces cerevisiae IARI 1035 and native strains. Guava fruit wines were evaluated for TSS and pH and it was observed that both pH and TSS follow a decreasing trend with increase in the fermentation period. The total soluble solid content of the guava fruit juice was ameliorated to 20 degrees brix using sugar solution and was fermented for 30 days at 22±2 oC. Lowest value of pH was found for guava wine made from Allahabad Safeda having 12% inoculum concentration of native strain while the highest pH was found for wine sample of Punjab Pink variety having 4% inoculum concentration of IARI strain at the end of fermentation period. We can conclude that the most desirable characteristics for the guava fruit wine production were seen with Punjab Pink variety of guava fruit S. cerevisiae IARI 1035 strain.

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