ISHS Acta Horticulturae 108: International Cashew Symposium
SCOPE FOR DEVELOPMENT OF ALCOHOLIC BEVERAGE FROM CASHEW APPLE |
| Author: | M.S. SUBBA RAO |
| Abstract:
Cashew apple juice contains sugar, protein, acid and large amounts of vitamin C. The juice also contains an astringent principle, polyphenolic in nature. The juice though one of the richest sources of vitamin C is not acceptable as a soft drink on account of its high astringency. The juice is a good media for alcoholic fermentation, as it contains all the nutrients for growth of yeast. The cashew wine contains about 4 per cent alcohol but has astringency. Brandy - distillate of wine - does not have the astringency but possesses the exotic flavour of cashew apple. Studies conducted at Central Food Technological Research Institute. Mysore have shown that the cashew apple hitherto considered as a waste can be profitably utilised in preparing alcoholic beverage. | |
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