pH

Wine Intensity

Wine hue

total antocyanins (mg\l)

Chemical age factor

2.5

0.764

7.907

15.167

14.5

3

0.815

3.88

105.900

4.263158

3.5

0.732

7.318

69.333

24.13793

4

1.104

7

4.400

45.33333

4.5

0.765

8

59.133

4.5625

5

0.87

5.084

139.100

2.835616

Table 2: Variation of wine intensity, hue, total anthocyanins and chemical ageing factor with different fermentation pH for Saccharomyces cerevisiae NCIM 3287 for guava wine production.