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

@inproceedings{Mohanty2006FERMENTATIONOC,
  title={FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) “APPLE” INTO WINE},
  author={Shuklajasha Mohanty and Pratima Ray and Manas Ranjan Swain and Ramesh C Ray},
  year={2006}
}
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… CONTINUE READING

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