Fermentative production of guava wine from pectinase treated and untreated juice of ‘punjab pink’ cultivar of Psidium guajava L.

A study was conducted to produce wine from juice of guava (Psidium guajava L.) cv. Punjab Pink following treatment with pectinase enzyme. It was observed that pre-fermentative treatment of ‘must’ with 0.50 mg/100ml pectinase at 45°C for 6h resulted in 47.2% clarity of guava juice. Ethanolic fermentation of both pectinase treated and untreated guava juice was optimized at 25°Brix, 25°C with 9% (v/v) inoculum size of Saccharomyces cerevisiae MTCC 11815 and 0.3% (w/v) DAHP supplementation under laboratory conditions. Ethanolic fermentation of treated guava ‘must’ resulted in 13.2 + 0.15% (v/v) ethanol production in 8 days with an ethanol yield of 0.492g/g, while untreated juice resulted in 13.0 + 0.04% (v/v) ethanol production with an ethanol yield of 0.487 g/g. Sensory analysis of guava-wine revealed that wine prepared from untreated guava ‘must’ was of standard quality as compared to superior quality of wine prepared from treated one at 30 days of storage. However, both wines were superior as reflected by sensory scores of 68.1 ± 1.22 and 70.3 ± 1.22, respectively, at 90 days of storage.