| dc.description.abstract | This dissertation presents a simple and convenient method of processing the tamarind juice extracted from the pulp to produce tamarind wine in a home setting and some of parameters for its characterization. The procedures used in the extraction of juices for use in wine production for both Tamarind and grapes fruits were manual. That is use of hot water and blender extraction methods for tamarind and grapes respectively. The parameters analyzed included, the pH, Total Suspended Solids, Alcohol content and sensory analysis.
Tamarind is a very common and commercially important large evergreen tree that is grown abundantly in the dry tracks of Central and South Indian states, and also in other South East Asian Countries. It is a medium-sized bushy tree with evergreen leaves and a fruit that develops in pods characterized by long, brown shells. It’s a delicious, sweet, and sour fruit that has a wide variety of uses, both for medicinal and culinary purposes.
Tamarind pulp is used to extract tamarind juice and when this juice is fermented, an alcoholic beverage (wine) is formed. Tamarind wine has great health benefits similar to those of fruits from which they are derived.
The pH of tamarind wine (TW) was found to be 3.0 while that of grape wine (GW) was 3.2, Total suspended solids (TSS) for TW was 11.6g/dl while that of GW was at 8.2g/dl as read from a refractometer, the alcohol content of TW was 16%v/v while that of GW was 12%v/v measured with a vinometer after fermenting for a period of 2 weeks and the sensory analysis was done using the nine point hedonic scale using the sensory attributes of appearance, texture, flavor and overall acceptability of the two wine samples by a panel of 20 members 14 of whom were males and 6 were females all above the age of 18 years.
Generally the produced wine was in the acceptable range since the mean scores by the panelists were above 5 for all attributes, however more panelists preferred GW to TW. Therefore, tamarind fruits can be utilised in the production of wine in a home setting, although a few alterations can be made to produce high quality wine with less rejection like fermenting for less time. | en_US |
