Formulation and evaluation of medicated guava (Psidium guajava L.) wine using Saccharomyces crevices Var. HAU 1
| Autor: | Yogesh S Kolekar, Firoj A. Tamboli, Harinath N. More, Nitin Mali, Sajid A Mulani |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Wine chemistry.chemical_classification Psidium biology Computer science 010401 analytical chemistry food and beverages biology.organism_classification 01 natural sciences Saccharomyces 0104 chemical sciences Reducing sugar Guava juice chemistry Yield (wine) Fermentation Food science Sugar 010606 plant biology & botany |
| Zdroj: | Indian Journal of Pharmacy and Pharmacology. 8:168-170 |
| ISSN: | 2393-9087 2393-9079 |
| Popis: | Background: The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae. Materials and Methods: The juices of guava were analyzed for pH, total Sugar, color, odour, test and reducing sugar. Guava is easy to culture. Guava & possess high nutritive value and its products like juices, beverages, nectars, spices etc. are largely appreciated by the consumers. Guava juice requires ‘capitalization’ so as to prepare a perfect wine out of it. Thus, the samples was fermented at 30 ?C by using Saccharomyces cerevisiae. Result and Conclusion: It was shown that guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage. So, it improves the activity of wine. Keywords: Guava, Wine, Saccharomyces cerevisiae, Fermentation. |
| Databáze: | OpenAIRE |
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