Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and μmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 22 factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.
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机译：在搅拌间歇式反应器中生产半秒级的腰果酒。腰果酒发酵获得的动力学参数为Y X / S = 0.061，Y P / S = 0.3和μmax= 0.16 h-1。腰果酒的产量和生产率分别为57.7％和0.78 g / Lh。 22种析因实验设计用于腰果酒醋的发酵优化研究。腰果酒醋工艺的最优化范围是，乙醇和乙酸的初始浓度作为独立变量，分别为4.8％至6.0％和1.0％至1.3％。
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