Application of tamarind pulp for wine production

Tamarind (Tamarindus indica L.) is a nutrient-rich fruit that has an acid and exotic flavor. It widely consumed in natura at tropical countries such as India Brazil. The aim of this study was to evaluate the application tamarind substrate for production wine. pulp from ripe fruits used produce wine three different proceedings: (1) whole pulp, (2) without insoluble solids (3) pH adjusted 4.5. In all cases, fermentation performed with Saccharomyces cerevisiae yeast initial concentration soluble 25 °Brix. highest alcohol content (10.2 °GL) obtained after 11 days room temperature (~25 °C). increased 2.5 times removal solids, correction contributed additional increase 10%. demonstrated presents good potential wines, which can be alternative improve utilization fruit.