Figure 5: Decrease in sugar level (TSS) with fermentation time for guava wine production at different pH levels of fermentation for (a) Saccharomyces cerevisiae NCIM 3095 and (b) Saccharomyces cerevisiae NCIM 3287. Comparison of alcohol production with varying pH for(c) Saccharomyces cerevisiae NCIM 3095 and NCIM 3287 for guava wine production