Abstract
Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It is widely consumed in natura at tropical countries such as India and Brazil. The aim of this study was to evaluate the application of tamarind as a substrate for the production of tamarind wine. The pulp from ripe fruits was used to produce wine in three different proceedings: (1) whole pulp, (2) pulp without insoluble solids and (3) pulp without insoluble solids and pH adjusted to 4.5. In all cases, the fermentation was performed with Saccharomyces cerevisiae yeast and the initial concentration of soluble solids adjusted to 25 °Brix. The wine with the highest alcohol content (10.2 °GL) was obtained after 11 days of fermentation at room temperature (~25 °C). The alcohol content increased in 2.5 times with the removal of insoluble solids, and the pH correction contributed to an additional increase of 10%. The study demonstrated that tamarind presents good potential as a substrate for the production of wines, which can be an alternative to improve the utilization of the fruit.
Highlights
The alcoholic fermentation of fruits is a process carried out with the consumption of fermentable sugars and, as a result, the production of mainly ethanol, carbonic gas and energy release
Tamarind (Tamarindus indica L.) fruits were purchased in a local market in Campinas-SP-Brazil
The physicochemical analyses were conducted based on the methods of Adolfo Lutz Institute (IAL, 2005)
Summary
The alcoholic fermentation of fruits is a process carried out with the consumption of fermentable sugars and, as a result, the production of mainly ethanol, carbonic gas and energy release. It is usually performed by yeasts, especially Saccharomyces genus (Allinger et al, 1978). The concentration of soluble solids (SS) and the pH of pulp are adjusted if necessary, in order to make an ideal must for the yeast development. The SS is adjusted by the addition of saccharose. The removal of insoluble solids is necessary, as its presence may disturb the fermentative process (Aquarone, 2001)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
