Physico-chemical quality and consumer acceptance of guava wines

The study investigated the physico-chemical quality and consumer acceptance of guava (Psidium guajava L.) wines from half-ripe (HR) and ripe (R) guava with the must adjusted to 20 degrees or 24 degrees B. Wines were fermented with Saccharomyces cerevisiae var ellipsoideus from Sweet Mead. Wine treatments were significant (p<0.05) on colour, total soluble solids (TSS) and sensory clarity. Wines were more orange (p<0.05) from HR guavas than R guavas and were less sweet (6.00-6.33 degrees B) from 20 degrees B must than from 24 degrees B (8.00-9.33 degrees B). Alcohol content of wines ranged from 7.76 to 11.06% (v/v). Colour was the most overall acceptable sensory attribute, while astringency of wines was the least acceptable. Wines had overall acceptability of being liked moderately. Overall acceptability of wines was positively correlated (p<0.05) to all sensory attributes. Wines had 3.15-3.25 pH, 7.76-11.06% alcohol (v/v) and 0.52-0.57% citric acid.