Coparative Studies on the Winning Potentials of Black Tamarind, Local Grape Fruit and Exotic Apple
The comparative winning potentials of black velvet tamarind, local grape and exotic apple were evaluated. The fruits musts were extracted, standardized and fermented under the same condition for three weeks using bakerís yeast (Saccharomyces cerevisae ). Important wine quality indices such as pH, titratable acidity, reducing sugars, specific gravity and alcoholic content were determined. The wine quality determinations indicated that each of the wine samples met at least the minimum standards expected of wines. The alcohol contents were 5, 7 and 9% by volume for local grape, exotic apple and black velvet tamarind, respectively. On the basis of sensory evaluation, the black velvet tamarind based wine was most preferred, followed by the apple wine and then the grape wine in terms of colour, flavour, taste and general acceptability.