Studying some factors affecting the fermentation process and quality of guava wine (Psidium guajava L.)

Abstract

The study was conducted to enhance the quality of guava wine and simultaneously perfect the fermentation process of guava wine for attaining the highest quality products. The influential factors examined include: (i) the soluble solids content and pH before fermentation; (ii) the type of yeast and the ratio of Saccharomyces yeast; (iii) the concentration of gelatine fining agent and the fining duration. The results indicate that a soluble solids content of 20°Brix and a pre-fermentation pH of 4,c5 appeared to yield the highest fermentation efficiency, with the guava wine achieving good sensory quality. Guava wine fermented with the Saccharomyces cerevisiae strain at a yeast ratio of 0,05% showed better fermentation efficiency compared to the Saccharomyces bayanus strain, resulting in the wine product with good sensory quality and high evaluation. The guava wine achieved the best clarity with a gelatine concentration of 0,25% over three weeks.