Process optimization of low alcoholic beverage from guava using different yeast and temperature combination of fermentation

The aims of this study was to determine the effects of temperature and yeast count on the fermentation kinetics and chemical properties of guava fruits were determined for its suitability to produce low alcoholic beverage. The fermentation conditions were optimized by varying temperature at 22,27 and 32°C and the yeast concentration of 1,2 and 3%. The increase in temperature and yeast count, sugar level was deceased. However, at low temperature (22°C±2°C) and yeast concentration (1%) the sugars were not completely utilized during fermentation At high temperature of 32°C ±2°C, the alcohol yield was highest (6.02%) relative to the low temperature of 22°C±2°C that gave the lowest yield (2.60%), the yeast count of 3% and fermentation temperature of 32°C±2°C gave the optimal characteristics for guava low alcoholic beverage.