December 11, 2025 | Journal of Scientific Reports |
Fruit wine production from red guava (Psidium guajava L.) using a standardized fermentation method was the focus of a study conducted by IPB University, Indonesia, and the University of Rwanda. Guava is widely produced in tropical regions but often faces postharvest losses due to its high perishability and limited processing options. The study aimed to evaluate the physicochemical characteristics and preliminary sensory acceptance of guava wine as a value-added product.
Fresh red guava fruits sourced from local markets in Bogor, Indonesia, were processed into juice and adjusted to 25 °Brix to compensate for the naturally low sugar content typical of tropical fruits. Fermentation was carried out using Saccharomyces cerevisiae at 25–28 °C for 21 days, followed by clarification and six months of storage. The resulting wine showed a pH of 3.6, titratable acidity of 0.83% (as citric acid), and an ethanol content of 11% (v/v), all within national regulatory standards for fruit wine.
Preliminary sensory evaluation by untrained panelists indicated high acceptance of color, appearance, and taste, with moderate acceptance of aroma. Overall, the findings demonstrate that red guava is a suitable raw material for fruit wine production. The study highlights its potential to reduce postharvest losses and support value-added processing in tropical fruit-producing regions, while noting the need for further optimization to support commercial-scale production.
[AF1]Please use Italic font for the scientific name of a species.
