Indian Journal of Pharmacy and Pharmacology 2021;8(2):168–170 Content available at: https://www.ipinnovative.com/open-access-journals Indian Journal of Pharmacy and Pharmacology Journal homepage: https://www.ijpp.org.in/ Original Research Article Formulation and evaluation of medicated guava (Psidium guajava L.) wine using Saccharomyces crevices Var. HAU 1 Sajid A Mulani 1 , Firoj A Tamboli 2, *, Harinath N More 3 , Yogesh S Kolekar 1 , Nitin Mali 4 1 Dept. of Pharmaceutical Quality Assurance, Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra, India 2 Dept. of Pharmacognosy, Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra, India 3 Bharati Vidyapeeth College of Pharmacy, Kolhapur, Maharashtra, India 4 Dept. of Pharmaceutical Quality Assurance, Ashokrao Mane College of Pharmacy, Kolhapur, Maharashtra, India ARTICLE INFO Article history: Received 06-05-2021 Accepted 05-06-2021 Available online 17-06-2021 Keywords: Guava Wine Saccharomyces cerevisiae Fermentation ABSTRACT Background: The present work encompasses production of wine from over ripe guava using Saccharomyces cerevisiae. Materials and Methods: The juices of guava were analyzed for pH, total Sugar, color, odour, test and reducing sugar. Guava is easy to culture. Guava & possess high nutritive value and its products like juices, beverages, nectars, spices etc. are largely appreciated by the consumers. Guava juice requires ‘capitalization’ so as to prepare a perfect wine out of it. Thus, the samples was fermented at 30 ◦ C by using Saccharomyces cerevisiae. Result and Conclusion: It was shown that guava juices having pH 4 yield higher alcohol as compare to samples having different pH. It was also seen that there was very less production of alcohol percentage. So, it improves the activity of wine. © This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. 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. 1–5 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 * Corresponding author. E-mail address: firojtamboli143@gmail.com (F. A. Tamboli). 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. 9–14 https://doi.org/10.18231/j.ijpp.2021.027 2393-9079/© 2021 Innovative Publication, All rights reserved. 168