Kinetic and physico-chemical characterization of cashew (Anacardium occidentale L.) wine

Quimica nova

Torres Neto, Alberto B.¹  Swarnakar, Ramdayal¹  Silva, Wagner Barros¹  Silva, Moacir Epifânio da¹  Silva, Flávio Luiz Honorato da¹ 

[1] Universidade Federal de Campina Grande, Campina Grande, Brasil

关键词: cashew apple wine;    fermentation;    physico-chemical characterization.;   

DOI  :  10.1590/S0100-40422006000300015

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

The productionof cashew apple wine has the purpose of minimizing the wastage in the Braziliancashew production. Knowing that the cashew apple fermentation produces a goodcashew wine, a study of alcoholic fermentation kinetics of the cashew appleand the physico-chemical characterization of the product were made. The cashewwine was produced in an stirred batch reactor. The results of the physico-chemicalanalysis of volatiles, residual sugars, total acidity and pH of cashew wineshowed that their concentrations were within the standard limits establishedby the Brazilian legislation for fruit wines.

【 授权许可】

CC BY