Application of tamarind pulp for wine production

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.

Recent Trends in Fermented Beverages Processing: The Use of Emerging Technologies

“…Interestingly, the prevalence of allergy to cows' milk proteins, lactose, and gluten intolerance, as well as the popular trends towards vegan and vegetarian diets, have promoted an accelerated development of A-FB, LA-FB, and NA-FB with non-traditional ingredients as an alternative to satisfy the mentioned needs. Hence, scientific interest in the design of fermented beverages with non-conventional ingredients and health-related properties and the selection of optimal processing conditions has increased during the last decade [10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28].…”

“…Recently, Maldonado et al [20] used tamarind (Tamarindus indica L.) as a substrate for tamarind wine production, using S. cerevisiae for fermentation. These authors indicated that tamarind is a potential alternative for wine production, improving the utilization of this fruit.…”