Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata)

Mbaeyi-Nwaoha, I. E.; Ajumobi, C. N.

doi:10.1007/s13197-013-0972-4

Cited by 4 publications

(6 citation statements)

References 16 publications

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“…The tamarind is rich in vitamin C. A content of 36.73 mg/100 g of vitamin C was found in the pulp (Silva et al, 2008), and values of 29.9 and 35.9 mg/100 g in the pulp and wine, respectively (Mbaeyi-Nwaoha & Ajumobi, 2015). These results are similar to those found in our study (38.0 mg/100 g).…”

Section: Ss (º Brix = Kg/100 Kg Of Glucose)supporting

confidence: 91%

“…The final alcohol content (in °GL, L/100 L) achieved in the production of tamarind wine was also similar to the results obtained for other tropical fruits, as shown in the literature, such as of sweetsop (8.4), açaí and cupuassu (6.8), starfruit (11.1), seriguela (10.0), jackfruit (13.0), strawberry (9.6), mangaba (9.8) and tamarind (8.1) (de Paula Valim et al, 2016;Mbaeyi-Nwaoha & Ajumobi, 2015;da Silva Pereira et al, 2014;Andrade et al, 2013;Asquieri et al, 2004;Muniz et al, 2002). This demonstrates that the tamarind, as well as other tropical fruits, shows good potential for the production of wines under adequate fermentation conditions.…”

Section: Tamarind Wine Productionsupporting

confidence: 88%

“…After 15 days of fermentation, the tamarind wine had reached 9.3 ± 0.2 °GL (L/100L), an adequate value for table wines. This value was higher than the alcohol content obtained in the production of tamarind and soursop wines, which was of 8.14 °GL (L/100 L) after around five weeks of fermentation (Mbaeyi-Nwaoha & Ajumobi, 2015). This means our experiment has a productivity 2.7 higher than what describe in literature.…”

Section: Tamarind Wine Productioncontrasting

confidence: 63%

“…Although the fruit is largely consumed in natura or made into juice, there are relatively few studies in the literature about the use of tamarind as a raw material for the production of fermented beverages. In the study developed by Mbaeyi-Nwaoha & Ajumobi (2015), tamarind was utilized associated with soursop (Annona muricata) in different proportions, and the results demonstrated that both fruits are good substrates for the production of table wines. However, that study was focused on the analysis of the nutritional composition of the wines.…”

Section: Introductionmentioning

confidence: 99%

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Application of tamarind pulp for wine production

Maldonado

Oliveira²,

Alves³

et al. 2021

J. Biotechnol. Biodivers.

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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.

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Section: Ss (º Brix = Kg/100 Kg Of Glucose)supporting

confidence: 91%

Section: Tamarind Wine Productionsupporting

confidence: 88%

Section: Tamarind Wine Productioncontrasting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Application of tamarind pulp for wine production

Maldonado

Oliveira²,

Alves³

et al. 2021

J. Biotechnol. Biodivers.

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“…In the acidity analysis, 10 mL of the sample was taken, and 10 mL of distilled water was added. After the mixture became homogeneous, 0.5 mL of phenolphthalein indicator was added and titrated with 0.1 N NaOH until the pH reached 8.1 (Mbaeyi-Nwaoha and Ajumobi, 2015). Luff-Schoorl method was used to determine the reducing sugar content of hardaliye samples (Cemeroğlu, 2004).…”

Section: Physical and Chemical Analysesmentioning

confidence: 99%

Comparison of hardaliye produced by different starters: Back-slopping and kombucha

PEKCAN

Çoşkun

Öksüz

2022

Turkish Journal of Food and Agriculture Sciences

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During traditional hardaliye production by fermentation from grape juice, mustard seeds are insufficient to inhibit yeast activities and alcohol formation. Chemical preservatives are used for the production of hardaliye of standard quality in traditional and industrial production. Today, consumers prefer natural products that do not contain chemical preservatives and additives. For this reason, in this study, hardaliye production was carried out with two different methods as back-slopping and addition of kombucha mushrooms. These methods were tried for the first time on hardaliye. Fermentation continued for 7 days and storage for 14 days. During fermentation, pH and reducing sugar, L* and a* values of samples decreased, while phenolic substance, viscosity and b* values increased. The pH continued to drop during storage. No significant changes were observed in reducing sugar values. The decrease in the amount of phenolic substances and the increase in viscosity and L* values of the kombucha hardaliye samples (KH) during storage were found to be statistically significant (p<0.05). The titratable acidity increase was greater in the back-slopping hardaliye (BH) sample compared to the KH sample. While 5.5% alcohol formation was observed in the BH sample on the 7th day of fermentation, no alcohol formation was detected in the KH sample. At the end of fermentation and storage, Total mesophilic aerobic bacteria (TMAB), yeast, Lactobacillus spp. and lactic streptococci numbers were found to be higher in BH sample than in KH sample. According to the results of the research, thanks to the metabolic activities of the kombucha mushroom microorganisms and their symbiotic association, natural fermentation takes place without the use of any preservative chemicals and more reliable hardaliye production is provided compared to back-slopping hardaliye.

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Production of Star Fruit Alcoholic Fermented Beverage

Valim¹,

Aguiar‐Oliveira

Kamimura

et al. 2016

Indian J Microbiol

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Star fruit () is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (). The study was conducted utilizing a 2 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L. These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L), pH of 4.13-4.22, final yeast concentration of 89 g L and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

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Production and microbial evaluation of table wine from tamarind (Tamarindus indica) and soursop (Annona muricata)

Cited by 4 publications

References 16 publications

Application of tamarind pulp for wine production

Application of tamarind pulp for wine production

Comparison of hardaliye produced by different starters: Back-slopping and kombucha

Production of Star Fruit Alcoholic Fermented Beverage

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