Effect of Enzyme Treatment on Physicochemical Properties of Guava Wine Produced using S. Cerevisiae 1035 Strain and Native Strain

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.