ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access
Yogendra Singh, Samsher, Suresh Chandra, Akash Tomar, Ankit Singh and Pinkoo Singh
Department of Agricultural Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Modipuram, Meerut – 250 110 (U.P.), India.
J Pure Appl Microbiol. 2016;10(4):3151-3154
https://doi.org/10.22207/JPAM.10.4.91 | © The Author(s). 2016
Received: 10/06/2016 | Accepted: 02/10/2016 | Published: 31/12/2016
Abstract

Effect of pectinase enzyme treatment on the physicochemical properties of guava wine including pH, ethanol yield and total soluble solid (TSS) was investigated. Saccharomyces cerevisiae IARI 1035 strain and native strain were used in the production of guava fruit wine. The results indicated that the enzyme treatment promoted juice clarification, increased ethanol yield and decreased TSS and pH of guava wine than that without enzyme. In conclusion, the development of guava wine quality can be achieved by pre-treatment with pectinase enzyme.

Keywords

Wine, Guava, TSS, Saccharomyces cerevisiae, Fermentation

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