Production of Star Fruit Alcoholic Fermented Beverage

Abstract

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.

Application of tamarind pulp for wine production

“…This means our experiment has a productivity 2.7 higher than what describe in literature. The obtained result was also similar to that observed in the production of carambola wine (11.25 °GL), which used the same yeast strain (de Paula Valim et al, 2016). Those authors, however, obtained the fermentation in a shorter period (5 days) by applying optimized initial conditions of SS (23.8 o 25.0 °Brix), pH (4.5 to 5.0) and concentration of yeast (1.5 to 2.5 g/L).…”

“…The pulp was filtered with a cotton cloth (weight 210 g/m 2 ) for the removal of the IS. The pH adjustment was achieved by adding calcium carbonate (CaCO3), until the pH 4.5 (de Paula Valim et al, 2016).…”

“…Therefore, different products with particular flavors and aromas can be developed from fruits. Several studies are in progress in Brazil aiming to explore the production of wine from different fruits, such as sweetsop (Annona squamosa L.), seriguela (Spondias purpurea) and mangaba (Hancornia speciosa) (Muniz et al, 2002); jabuticaba (Myrciaria jaboticaba Berg) (Asquieri et al, 2004); strawberry (Fragaria moschata) (Andrade et al, 2013); carambola (Averrhoa carambola) (de Paula Valim et al, 2016) açaí (Euterpe oleracea) and cupuassu (Theobroma grandiflorum) (da Silva Pereira et al, 2014).…”

Caracterización Fisicoquímica y Microbiológica de un Vino de Frutas a base de Tamarindo ( Tamarindus indica L. ) y Carambola ( Averrhoa carambola L. )

“…Esta fruta ha sido utilizada en la elaboración de vinos, obteniendo en condiciones óptimas de proceso un porcentaje de etanol del 12.15 % (v / v) mostrando además una muy buena aceptabilidad sensorial en cuanto a sabor, aroma y claridad, con un cuerpo y un regusto moderadamente buenos (Paul y Sahu, 2014). Además, Valim et al, (2016) obtuvieron un contenido de alcohol de 11.15% (v/v) en un vino a partir de la fermentación de la fruta estrella (Carambola) utilizando una levadura comercial liofilizada (Saccharomyces cerevisiae). El estudio demostró la viabilidad de utilizar esta fruta para obtener vinos con una graduación alcohólica aceptable.…”

Averrhoa carambola Linn: Is It Really a Toxic Fruit?

“…After 5 days of fermentation at 25°C, the process reaches the final stage with the production of a fruit wine with an alcohol content of over 11°/L. 7,8 Even the flowers and leaves of this plant are used in salads, to which they confer a slightly sour and delicate taste. Because of its original shape, it is used as a garnish on pastry and in the preparation of drinks with an exotic taste, while the pulp can also be transformed into candied fruit.…”