Food Innovation: The Development of Production of Tamarind-ginger Wine Using Yeast Cultures 2 Strains of Saccharomyces Cerevisiae

Abstract

This research aimed to study the effects of different concentrations of tamarind juice and ginger juice on the changes during fermentation of tamarind-ginger wine. and to study sensory acceptance. The ratio of tamarind juice: ginger juice was adjusted to 50:50, 60:40, and 70:30. Two strains of yeast were used, S. burgundy and S. montachae (initial strain at 10⁸ CFU/ml). The initial pH was 3.5, and the total dissolved solids were adjusted to 20 ° Brix. Then, the changes of tamarind mixed ginger wine were analyzed during 20 days of fermentation. After fermentation, it is clearer than before fermentation. The color after fermentation is lighter than the color before fermentation. Smell before fermentation. The formula at a ratio of 50:50 will have a clearer smell of ginger than all formulas. because there is more ginger juice than in other recipes, and in the taste of every recipe, after fermentation, there is an additional alcoholic flavor. Changes in pH ^o Brix Alcohol Content. It was found that at the end of the 20-day fermentation period, the pH of the six wine formulas was in the range of 3.0-3.09, and the total soluble solids were in the range of 8-12 ^o Brix. in the range of 9-11.5 percent by volume, the amount of yeast culture was in the range of 3.8-4.8x10⁶ CFU/ml. As for the results of sensory acceptance, it was found that the ratio of 50:50 was accepted in terms of transparency, the highest, which was in the very like criteria. As for the taste of tamarind wine mixed with ginger in the ratio of 50:50 and 70:30 fermented with both strains of yeast, the scores were in the range of 8.0-8.8, which was in the criteria of very like.