Fermentation of guava pulp with grape-grown yeast (Saccharomyces cerevisiae var. ellipsoideus) for wine production

A study was conducted to prepare wine from guava with or without addition of grape grown yeast. Three dilutions, viz. 1:2. 1:3 and 1:4 were kept with and without DAHP @ 0.1% as a source of nitrogen. It was noted that guava fruit can also be converted into wine of acceptable quality. Upon fermentation TSS, reducing sugars and total sugars decreased as the sugars got converted into alcohol and carbon dioxide, whereas alcohol, total acidity, fixed acidity and volatile acidity increased, pH decreased as various acids are formed as by-products during fermentation.