Influence of agar concentration and precipitation time, storage time and temperature on the quality of guava (Psidium guajava L.) wine

Abstract

The study was aimed to investigate the concentration of the clarifying agent (agar) and the duration of guava wine clarification to achieve the best clarity. In addition, the study was also surveyed in order to find the most appropriate storage time and temperature for maintaining the guava wine quality. The results indicate that using 0,15% agar for two days helps the wine reach a high sensory value. By keeping the storage temperature between 2 to 4 degrees Celsius for 12 weeks, the Guava wine remains its high quality.