Formulation and evaluation of medicated guava (Psidium guajava L.) wine using Saccharomyces crevices Var. HAU 1

Introduction

Wine is one of the functional fermented foods and has many health benefits. These include anti-ageing effects in red grape skins, improvement of lung function from antioxidants in white wine, reduction in coronary heart disease, development of healthier blood vessels in elderly people, reduction in ulcer-causing bacteria, destruction of cancer cells by protein present in red grape skins, prevention of stroke by keeping the arteries clean by polyphenols in red grape skins, decreasing ovarian cancer risk in women and making the bones stronger. Many wines are made from fruits having medicinal value and such wines have many additional benefits.^[1], ^[2], ^[3], ^[4], ^[5] The nutritional role of wine is important during the past few decades; grapes have been the main fruit of wine production there is abundance of tropical fruits in India which includes Guava, watermelon, pineapple, plum, orange etc. Those fruits are also used for wine production.^[6] The Guava is one of the most important commercial fruit crops in India consumed locally. It is a good source of ascorbic acid, pectin, sugars and certain minerals. Its skin and flesh colors vary from variety to variety depending on the amount and type of pigments. Tropical Fruit juices have become important in recent years due to the overall increase in natural fruit juice consumptions as an alternative to the traditional caffeine-containing beverages such as coffee, tea or carbonated soft drink. The Guava fruit is used for wine production. Guava is tropical fruit produced by the guava tree large quantities of the guava fruit are produced in Brazil, Colombia, Venezuela & Mexico.^[7], ^[8] The fruit is commonly eaten fresh or made into beverages, james & juice are also used in medicine. People use guava for Colic, Diarrhea, Diabetes, Cough, Cataracts, High cholesterol, Heart disease & Cancer.^[9], ^[10], ^[11], ^[12], ^[13], ^[14]

Currently, most of the wine production processes rely on S. cerevisiae strains that allow rapid and reliable fermentations, reduce the risk of sluggish or stuck fermentations and prevent microbial contaminations.^[15] Yeast starter cultures that are specifically selected for the wine making process on the basis of scientifically verified characteristics typically complement and optimize the raw material quality and individual characteristics of the wine, creating a more desirable product. Generally, wines produced with selected yeasts have a higher quality than wines produced by spontaneous fermentation. In modern wine making, specific yeast strains have been preferentially used to guarantee the desired quality of the product. Yeasts are the prominent organisms involved in wine production and determine several characteristics of the wine, including the flavor, by a range of mechanisms and activities. Guava wine is the product of anaerobic fermentation by yeast in which the sugars are converted into alcohol & carbon dioxide. Ethanol production from guava pulp is reported in literature for guava must fermentation for guava fruit wine production.^[16] Wine is one of the functional fermented foods having many health benefits like anti-ageing effects, improvement of lung function, reduction in coronary heart disease, development of healthier blood vessels and reduction in ulcer-causing bacteria.

The aim of the present study was to prepare wine using the pulf of guava. Furthermore, to evaluate the physicochemical parameters of the prepared wine so that they can be further standardized and used commercially

Materials and Methods

Method of preparation

Ripe guava purchased from local market. Washed the guava thoroughly in tapped water & cut in small pieces. Took water and jaggery in a large container. Brought it to boil. Turn off the heat. Let it cool for 5 minutes. Took the glass jar. Put piece of guava in the jar. Added equal quantity of sugar solution & yeast in the jar. Guava would float in the solution and color of the guava would changed. Put the lid loosely around the mouth of the bottle. Stir the mixture every day with a wooden ladle. Stirred for 4 to 5 minutes. Stir the mixture every day for 20 days. The wine needs 20 days to ferment. In case if you saw any fungal growth on the top layer, carefully removed and discard. On the 21st day, passed the mixture through a muslin cloth and transfer to wine bottles. The taste and color of the guava wine improves with time. In one year, from greenish white color, the wine becomes sparkling honey color. The wine was evaluated by sensory parameters.

Results and Discussion

Various sensory quality characteristics has been studied viz. colour, flavour, taste and overall acceptability of wine prepared from over-ripe guava fruits using Saccharomyces cerevisiae. Various observations presented in [Table 2] on the sensory quality evaluation of guava fruit wine revealed that guava fruit wine samples many workers have also reported the sensory quality characteristics of fruit wine as the sensory quality analysis of wine is an important parameter in determining its quality. The increase in aroma and flavour of guava wine with supplementation of nitrogenous and phosphorus rich compounds in the must. The higher initial sugar in guava must show better retention of ascorbic acid and increase in concentration of total esters and phenols and thereby improving the wine quality.

Conclusion

It may be concluded from the present study that Guava can act as a suitable for production of wine with all the important properties of wine having high content of phenols and ascorbic acid. Thus, Guava wine may prove to be a quality health wine besides increasing the shelf life of this fruit. So, developing technology for production of guava wine in India can found to be of great benefit.

Source of Funding

None.

Conflict of Interest

None.