Physicochemical and microbiological characterization of a fruit wine based on tamarindo (Tamarindus indica L.) and carambola (Averrhoa carambola L.)

Abstract

The main objective of this research was to physicochemically characterize and microbiologically analyze a wine based on tamarind fruits (Tamarindus indica L.) and carambola (Averrhoa carambola L.) as another alternative for the exploitation and use of these little-known fruits. The elaboration of the wine implied the fermentation of the fruits. First the must was extracted by means of pressing and crushing the fruits, then the proper fermentation was carried out during a period of 12 days. At the end of this time the fermentation was stopped and the must underwent a process of clarification and filtration to obtain a wine with an alcoholic strength of 8.89 and within the parameters established by the Colombian Technical Standard 708 for fruit wines. The results of the microbiological analyzes were within the acceptable range for the pulp and fruit wine obtained.