Effect of Different Levels of Yeast on Physico-chemical and Sensory Properties of Guava (Psidium guajava L.) Cv Allahabad Safeda Cider during Storage

The study was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during year 2021 - 2022. consisted 6 different treatments and control comprising T0 Guava juice (1L) + yeast (0), T1 +yeast (0.5gm), T2 (1gm), T3 (2gm), T4 (3gm), T5 (4gm), T6 (5gm). fermented using Saccharomyces cerevisiae. This investigation laid in a completely randomized design with three replications. cider tested for physico-chemical changes after preparation, sensory evaluation done based on 9-point hedonic scale panel 5 experts. stored about 120 days room temperature. From storage studies, it revealed that (0.5 gm) is most suitable terms their physicochemical properties organoleptic test cider. effect characteristics also observed.