TY  - JOUR
T1  - Comparative Studies of Wine Produced by Spontaneous and Controlled Fermentation of Preserved Cashew (<I>Anacardium occidentale</I>) Juice
AU - Joseph, Au Du O. 
JO  - Research Journal of Biological Sciences
VL  - 5
IS  - 7
SP  - 460
EP  - 464
PY  - 2010
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2010.460.464
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2010.460.464
KW  - Cashew
KW  -wine
KW  -fermentation
KW  -yeast
KW  -bacteria
KW  -organoleptic
AB  - Cashew (<I>Anacardium occidentals</I>) wine was produced from preserved cashew juice using spontaneous and controlled fermentations. The microorganisms involved in the spontaneous fermentation were <I>Saccharomyces cercvisiae</I>. <I>S. cerevisiae </I>var. <I>ellipsoideus</I>, <I>Rhodotorula </I>sp., <I>Candida </I>sp., <I>Lactobacillus brevis</I>. <I>Gluconobacter oxydans</I> and <I>Klebsiella aerogenes</I>. In the controlled fermentation, the ameliorated juice was pitched with <I>S. cerevisiae </I>var<I>. ellipsoideus</I>. Chemical monitoring of the fermentation processes showed that the sugar content of the juice reduced from 7.5-1.7% in the spontaneous fermentation and from 15.0-3.0% in the controlled type. There was also a steady rise in alcohol content of the juice from 1.77-6.72% in the former and from 2.04-7.70% in the latter. Analysis of both wine showed that they contain protein, vitamin A and C malic, citric and lactic acid and reducing sugar. Result of sensory evaluation showed that the controlled wine was generally superior to the spontaneous wine in organoleptics and keeping qualities. Finally, the alcohol and sugar content of the controlled wine, 8.30 and 3.0% (15 g L<SUP>-1</SUP>), respectively met the standard specifications for table wines.
ER  -