Fermentation and Quality Evaluation of Red Guava Wine: A Sustainable Approach to Postharvest Loss Reduction

Gisubizo Fabien, Ishimwe Francois Vainqueur and Vedaste Ndungutse
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Gisubizo Fabien: Department of Food Science, IPB University, Bogor, Indonesia.
Ishimwe Francois Vainqueur: Department of Food Technology, School of Food Science and Technology, University of Rwanda, Rwanda.
Vedaste Ndungutse: Department of Food Technology, School of Food Science and Technology, University of Rwanda, Rwanda.

Journal of Scientific Reports, 2026, vol. 12, issue 1, 40-48

Abstract: This paper explored the fermentation of guava (Psidium guajava L.) fruit wine using a standardized fermentation procedure and determined its physicochemical and preliminary sensory properties. The fresh red guava fruits were picked in seven local markets in Bogor, Indonesia, and then processed according to the procedures suggested by Putri et al. (2021) and BPOM (2023). The original juice had a 7 °Brix/ pH 4.4, so the must was spiked with sucrose to bring it to 25 °Brix, which is what is done with low-sugar tropical fruits. Saccharomyces cerevisiae (2g/l) was added to the must and left to ferment at 25-28 °C over 21 days, after which it was racked, filtered, and stored for over six months at 18 °C. The last wine had pH 3.6, titratable acidity 0.83% (as citric acid), and 11% (v/v) ethanol that was identified by distillation and hydrometry, within BPOM specifications of fruit wine. A pre-test involving fifteen untrained panelists showed positive acceptance of color (82.9%), appearance (85.2%), and taste (85.2%), and moderate acceptance of flavor (72.6%), the overall acceptance being 81.5%. These findings indicate that red guava has potential in the production of fruit wine as a raw material, which contributes to value-added policies and eliminates postharvest losses in tropical areas. The use of trained sensory panels, optimization of fermentation temperature, the variability of yeast strain, and cost-benefit analyses should be used in future work to enable commercial scalability. Although this paper was based on Indonesia, there is potential to achieve the same level of production in other countries that produce guava.

Keywords: Guava wine; Saccharomyces cerevisiae; fermentation process; physicochemical properties; Sensory evaluation. (search for similar items in EconPapers)
Date: 2026
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Persistent link: https://EconPapers.repec.org/RePEc:aif:report:v:11:y:2026:i:1:p:40-48

DOI: 10.58970/JSR.1153

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