TY  - BOOK
AU  - Maria Glenda Rose Carvalho 
AU  - Raju V K (Guide)
TI  - Standardisation of techniques for cashew apple wine production and development of wine based products
U1  - 631.56 
PY  - 2001///
CY  - Vellanikkara
PB  - Department of Processing Technology, College of Horticulture
N2  - 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. 


UR  - https://krishikosh.egranth.ac.in/handle/1/5810154250
ER  -