Fermentative Behavior of Saccharomyces Strains During Guava (Psidium Guajava L) Must Fermentation and Optimization of Guava Wine Production

Abstract

Two different strains of Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 were evaluated in the production of guava fruit wine. Guava must concentrations were adjusted to 22°Brix with sucrose solution, and batch fermentations were performed. For optimization of guava wine fermentation various parameters, such as the osmotolerance, alcohol tolerance, inoculum size, Initial pH of the medium, amount of SO 2 , amount of diammonium phosphate and Incubation temperature were studied for both the strains. For guava wine production Saccharomyces cerevisiae NCIM 3095 gave much better results as compare to Saccharomyces cerevisiae NCIM 3287.