MSc

The present study on the 'Standardization of techniques for cashew apple
wine production and development of wine based products' was conducted in the
Department of Processing Technology, College of Horticulture, Vellanikkara
during 1999-2001.
The evaluation of the efficiency of three strains of wine yeast in the
preparation of cashew apple wine revealed that strain MICC 180 was superior to
the other strains. It produced wine of high alcohol content and low acidity.
Jaggery proved to be a better ameliorant than cane sugar in case of all three
strains, as the musts resulted in wines of high alcohol and high TSS and total
sugar content.
Gelatin (1%) was found to be superior to the other clarifying agents, viz.,
PVP, pectin and rice gruel, as it produced wine of good quality with regard to all
the sensory attributes. Rice gruel and PVP (0.4%) also served as good clarifying
agents, but due the high cost of PVP, its use may not be economical. The cost of
gelatin being considerably low and rice gruel, available in all house-holds of
Kerala in plenty, these two could be used for clarification of cashew apple juice to
produce good quality wine.
The varietal evaluation of cashew apples for wine making revealed that
the varieties, Madakkathara-l and Dhana were superior to the other varieties
studied. Wine from Madakkathara-I had high alcohol content, good flavour and
overall acceptability, while that from Dhana recorded low astringency and
possessed a favourable sugar-acid blend.
Wines kept for a storage period of six months showed a general
improvement in its quality and acceptability over the fresh wines. Plain as well as
coloured glass bottles and steel containers were found to be superior to pet jars

and china clay jar, for storage of wines. Bamboo containers and clay pots, due to
their highly porous nature were not suited for wine storage. Storage of wines in
dark, rather than open or refrigerated condition was found superior in terms of
quality and acceptablity.
Cashew apple wine blended with wines from that of grape, banana and
pineapple was found to result in products of better acceptability. Similarly,
cashew apple wine mixed with fresh fruit juices like those of orange, pineapple,
tomato, grape and cashew apple as well as tender coconut water produced wine
coolers of high consumer acceptance. Hence, preparation of these two products
from cashew apple wine can be recommended to increase the consumption of the
wine. Besides, wine coolers due to its constituents also possess several nutritional
as well as medicinal properties and can be popularised as a health drink. These
wine based products, viz., blended, wines and wine coolers can bring additional
income to farmers through utilization of the otherwise wasted cashew apple.