Preliminary study on preparation and evaluation of wine from guava (Psidium guajava L.) fruit Reddy L.V.A.1,*, Reddy L.P.A.2 1Department of Microbiology, Yogi Vemana University, Kadapa, Andhra Pradesh, India. 2Department of Botany, Osmania University, Hyderabad, Andhra Pradesh, India. *E-mail of corresponding author: lvereddy@yahoo.com
Online published on 9 November, 2012. Abstract Guava is one of the most popular tropical, nutritionally rich fruit with unique flavour and taste. Guava wine preparation and evaluation was undertaken. Juice was extracted through enzymatic hydrolysis of the pulp. Compared to the control, the application of the enzyme increased the yield of juice. The optimum concentration of enzyme was found to be 0.6% for 8 hrs. The extracted juice contains 16.8 ± 0.5% total soluble solids, 14.7± 0.5% total sugars, 2.5 ± 0.3% titrable acidity and 4.3 pH. A pH value of 5.0 and temperature of fermentation of 30°C was found to be optimum. After fermentation, guava wine was analyzed for ethanol and other volatile compounds using GC-FID and it contained 7.3± 0.5% (w/v) ethanol, 150 ± 5 mg/l methanol and 287±14 mg/l higher alcohols, 2.8 ± 0.3 titrable acidity, and 4.5 pH. The wine contained 25 mg/l acetaldehyde, 28 mg/l total esters, total fusel oil 287 mg/l and 30 g/l propanol. The physico-chemical characteristics of the guava wine revealed that the aromatic components were comparable in concentration to those of grape and other fruit wines. The sensory quality of guava wine revealed it to be an acceptable product. Top Keywords Guava pulp, wine, GC-FID, Ethanol, Pectolytic enzyme, Psidium. Top |