ISSN 2756-3685
International Journal of Enology and Viticulture Vol. 1 (8), pp. 089-097, August, 2014. © International Scholars Journals
Review
Wine production process from guava (Psidium guajava L.)
Singh E. and Puyo A.
Department of Enology, Faculty of Agriculture, Amity University, P.O. Box 345019, Noida, India.
E-mail: [email protected]
Accepted 09 July, 2014
Abstract
The potential of wine production from guava is presented in this review. Guava is easy to culture, posseses high nutritive value and its products like juices, beverages, nectars etc. are largely appreciated by the consumers. Guava juice requires ‘chaptalization’ so as to adjust its Brix and prepare a perfect wine out of it. The chaptalized juice (“must”) is treated with pectinase or a combination of enzymes and fermented with traditional yeasts at a temperature range of 22 to 30°C and inoculum size of 6 to 11% (v/v). The addition of N and P improves ethanol production and quality parameters of guava wine. Racking and ageing of guava wine also improves the sensory and organoleptic characteristics of guava wine.
Key words: Guava, Saccharomyces cerevisiae, Brix, inoculum size, temperature, DAHP supplementation.