FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) "APPLE" INTO WINE

ABSTRACT Cashew apple is considered as a waste in cashew nut processing industry. An undistilled alcoholic beverage (wine) was prepared by fermenting cashew apple juice with wine yeast, Saccharomyces cerevisiae var. bayanus. The wine was slightly yellowish, acidic in taste (titratable acidity [1.21 ...

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Bibliographic Details
Published in:Journal of food processing and preservation 2006-06, Vol.30 (3), p.314-322
Main Authors: MOHANTY, SHUKLAJASHA, RAY, PRATIMA, SWAIN, M.R., RAY, R.C.
Format: Article
Language:English
Subjects:
Anacardium
Anacardium occidentale
Biological and medical sciences
Fermented food industries
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Malus
Saccharomyces cerevisiae
Vitaceae
Wines and vinegars
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Summary:ABSTRACT Cashew apple is considered as a waste in cashew nut processing industry. An undistilled alcoholic beverage (wine) was prepared by fermenting cashew apple juice with wine yeast, Saccharomyces cerevisiae var. bayanus. The wine was slightly yellowish, acidic in taste (titratable acidity [1.21 ± 0.0 g tartaric acid/100 mL]), high in tannin (1.9 ± 0.22 mg/100 mL) and low in alcohol (7%) concentration. Although sensory evaluation rated the cashew apple wine as quite acceptable as an alcoholic beverage, significant differences (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2006.00067.x