Production of Wine and Vinegar from Cashew (Anacardium occidentale) “Apple”
Journal Title: Biotechnology Journal International - Year 2016, Vol 12, Issue 3
Abstract
Aims: To prepare commercial-grade wine from cashew apples using less expensive household materials and vinegar production by natural spontaneous fermentation. Study Design: Cashew wine was prepared by fermenting cashew apple juice with Saccharomyces cerevisae. Various parameters viz., time, pH, temperature, density and vinegar concentration was monitored. Place and Duration of Study: Biochemistry Division and New Product Development Unit, Cocoa Research Institute of Ghana, between February 2009 and July 2013. Methodology: Progress and quality of fermentation were carried out by using various biochemical tests. Acceptability of products was determined by sensory analysis. Results: Physico-chemical analyses of the wine during fermentation showed a decrease in specific gravity and pH, and a corresponding increase in titratable, fixed and volatile acidity. The ageing wine was amber, dry (12.58±0.24%v/v alcohol content), slightly acidic in taste (titratable acidity of 0.79±0.02 g tartaric acid/100 mL and pH of 3.84±0.04) and had high phenolic content (406.10±4.56 mg/100 mL) and a distinct cashew apple juice smell. Microbiological assay of the wine showed no microbial growth. Sensory evaluation showed no significant differences (P>.05) between the cashew wine and a commercial grape wine with respect to clarity, colour, taste, astringency and aftertaste. However, in terms of aroma, the grape wine was found to be significantly superior (P<.05) to the cashew wine. Vinegar was produced by natural spontaneous acetic acid fermentation of the cashew wine. Chemical monitoring of the acetic acid fermentation showed a decline in both alcohol and pH from 7.14±0.04%v/v to 0.00±0.04%v/v and 4.23±0.03 to 2.40±0.27 respectively over a period of 29 days. Conversely, volatile acidity increased from 0.01±0.01 g acetic acid/100 mL to 6.85±0.03 g acetic acid/100 mL over the same period. The characteristics of the cashew vinegar met the standard specifications for vinegar. Conclusion: This study shows that ordinary household materials could be used to commercially exploit the underutilised cashew apples in Ghana through the production of wine and vinegar to conserve foreign exchange and increase the income of farmers in the country.
Authors and Affiliations
Samuel Lowor, Daniel Yabani, Kumi Winifred, C. K. Agyente-Badu
Keywords
Related Articles
- EP ID EP237817
- DOI 10.9734/BBJ/2016/23366
- Views 117
- Downloads 0
Survey and Indexing of Weeds Growing around Potato Fields for Their Role as an Inoculum Source for Potato leafroll virus (PLRV)
A survey and indexing studies was carried out on weeds plants growing around potato fields to identify their role as an inoculum source for Potato leafroll virus (PLRV). Symptomatic and asymptomatic foliage samples of 26...
Antibacterial Activities of Six Medicinal Plants Used Traditionally by Saudi People to Treat Common Diseases
Antibiotic resistance is increasing and dangerous problem resulting in a decrease in the used number and fully active antimicrobial agents available to treat infections with multi-drug resistant (MDR) bacteria. Herbal me...
Antioxidant Properties of Fermented Kolanut husk and Testa of Three Species of Kolanut: Cola acuminata, Cola nitida and Cola verticillata
Excessive free radicals in the body system are known to cause oxidative stress, resulting in some pathological conditions which are fast becoming a challenge that needs urgent attention. Plants are known to be good sourc...
Influence of Maturity and Drying Methods on the Chemical, Functional and Antioxidant Properties of Breadfruit (Artocarpus altilis)
This study investigated the effect of maturity and drying methods on some chemical, functional and antioxidant properties of breadfruit (Artocarpus altilis) flour. Breadfruit flour was produced from mature and immature b...
Identification of Some Rice Genotypes Resistant to Blast Disease in Egypt
Blast disease caused by Pyricularia oryzae, is the most important disease of rice in Egypt and in the world. Field surveys in main production regions, revealed that the highest disease incidence was recorded in El-Behera...