Table 1

pH	Wine Intensity	Wine hue	total antocyanins (mg\l)	Chemical age factor
2.5	0.83	4.57	86.600	4.723404
3	0.771	5.477	44.733	6.32
3.5	0.635	6.955	18.933	16.30769
4	0.819	7.7127	109.000	2.631579
4.5	0.728	8.838	14.200	21.27273
5	0.78	5.341	85.700	2.866667

Table 1: Variation of wine intensity, hue, total anthocyanins and chemical ageing factor with different fermentation pH for Saccharomyces cerevisiae NCIM 3095 for guava wine production.