Development and Physicochemical Evaluation of Wine Produced from Cashew Apple Powder

摘要

Fully ripe cashew apples (yellow variety) were sliced, dried (at 65°C) and ground to produce Cashew Apple Powder (CAP). The must prepared by mixing 75 g of CAP with 1litre of distilled water and then ameliorated to 20° Brix was inoculated with 1 g L-1 Baker?s yeast (Saccharomyces cerevisiae) and held at 28°C for 14 days. Total Soluble Solids (TSS), pH and Specific Gravity (SG) decreased, while Total Titratable Acidity (TTA) and alcohol concentration increased with increasing length of fermentation of the must. After 6 months of storage (ageing) the Wine produced from Cashew Apple Powder (WCAP) was light brown, slightly acidic in taste (total titratable acidity (0.74% w v-1 tartaric acid)), low in tannin (0.60 mg/100 mL), low in vitamin C (14.2 mg/100 mL) and low in alcohol (7.2%) concentration. Sensory evaluation results showed that there were no significant differences (p<0.05) in aroma and overall acceptability between WCAP and the reference sample (Wine produced from Cashew apple Juice (WCJ)) but there were significant differences in taste and colour. Although, the Wine Produced (WCAP) rated as quite acceptable as an alcoholic beverage, significant differences (p<0.05) exist between the wine produced from cashew apple powder and commercial fruit wines particularly in taste, colour, aroma and overall acceptability.