Investigation of various factors influence to fermented guava beverage production
Nguyen Phuoc Minh
Guava (Psidium guajava L.) is an important tropical fruit produced in Vietnam because of its sensory characteristics, specially its aroma and taste. Although wine technology is focused on grapes, the application of alcoholic fermentation in guava is a promissory alternative to generate value and social development in this country. The aim of this work was to evaluate the effect of different conditions to the fermented guava beverage production. We draw out some major results as follows: saccharomyces cerevisiae yeast, yeast 47.106 cfu/ml, initial dry matter for fermentation 17 0Bx, pH suitable 3.5, yeast ratio 3%, fermentation time 72 hours.