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espanolEl objetivo principal de la presente investigacion fue caracterizar fisicoquimica y microbiologicamente un vino a base de frutas de tamarindo (Tamarindus indica L.) y carambola (Averrhoa carambola L.) como alternativa para la explotacion y aprovechamiento de estas frutas poco conocidas. La elaboracion del vino implico la fermentacion de las frutas. Se procedio primero a extraer el mosto por medio del prensado y estrujado de las frutas, luego se realizo la debida fermentacion durante un periodo de 12 dias. Al cabo de este tiempo se detuvo la fermentacion y el mosto se sometio a un proceso de clarificacion y filtracion para obtener un vino con una graduacion alcoholimetrica de 8.89 y dentro de los parametros establecidos por la Norma Tecnica Colombiana 708 para vinos de frutas. Los resultados de los analisis microbiologicos estuvieron dentro del rango permitido para las pulpas y el vino de frutas obtenido. EnglishThe 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.

Caracterización Fisicoquímica y Microbiológica de un Vino de Frutas a base de Tamarindo ( Tamarindus indica L. ) y Carambola ( Averrhoa carambola L. )