Figure 3: Decrease in sugar level (TSS) with fermentation time for guava wine production at different inoculum percentage for fermentation with (a) Saccharomyces cerevisiae NCIM 3095 and (b) Saccharomyces cerevisiae NCIM 3287. Comparison of alcohol productions by varying inoculum percentage of (c) Saccharomyces cerevisiae NCIM 3095 and NCIM 3287in guava wine production.