Production of Wine from Tamarind Fruit Pulp (Tamarindus Indica)

Author

Mahaso, Tanyaradzwa. D

Title

Production of Wine from Tamarind Fruit Pulp (Tamarindus Indica)

Abstract

The purpose of this study was to create tamarind wine prototypes from the pulp of the tamarind fruit (Tamarindus indica), add value to locally grown fruits, and gauge the acceptability of the prototypes.Information was gathered from a sample of 50 people to evaluate the sensory attributes of the wine samples.People responded to stimuli such as flavour, aroma, texture, and appearance. The laboratory experiment produced findings of 2liters of spirit (ethanol) with 35% alcohol, which the researcher decreased to 18% for the cream and 11% for the whisky wine. to create whisky (wine), sour cream and sweet cream liquor prototypes .The findings indicate that almost 70% of the populace strongly welcomed the wine prototypes, demonstrating that native fruits may be used to make alcoholic beverages instead of exotic ones. In order to present the findings, graphs and tables were used.

Date

2022

Publisher

BUSE

Keywords

Wine

Tamarind Fruit Pulp (Tamarindus Indica)

Supervisor

Dr. Mureva,