HOMESCALE PREPARATION OF WINE FROM CASHEW (ANACARDIUM OCCI DEN TALE L.) APPLE

摘要

An experiment was conducted at Cashew Research Station, Madakkathara to examine whether cashew apples as such can be utilized, similar to other common fruits, for wine preparation and to develop a simple technique that can he adopted by farmers at household level. Cashew apple mixed with sugar and lukewarm water in 1:1:1 ratio along with starter solution, spices and preservative produced quality wine which was comparable with grape wine. Jaggery was a better ameliorant than cane sugar for developingbetter colour in wine. Though cooking of cashew apple resulted in sweeter wine, acceptability was poor compared to wine prepared using uncooked cashew apples indicating that cashew apple can be used for wine making even without cooking.