FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) "APPLE" INTO WINE |
| |
| Authors: | SHUKLAJASHA MOHANTY PRATIMA RAY M.R. SWAIN R.C. RAY |
| |
| Affiliation: | Department of Microbiology Orissa University of Agriculture and Technology Bhubaneswar-751003, India; Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar-751019, India |
| |
| 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 < 0.01) exist between the cashew wine and the commercial grape wine particularly in taste, aroma, flavor and aftertaste because of probably high tannin content in the cashew wine. |
| |
| Keywords: | |
|
|
