Figure 7 : Decrease in sugar level (TSS) with fermentation time for guava wine production at different temperatures of fermentation of (a) Saccharomyces cerevisiae NCIM 3095 and (b) NCIM 3287.Comparison of alcohol production in guava wine production with varying temperature for (c) Saccharomyces cerevisiae NCIM 3095 and NCIM 3287.