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

Química Nova

Torres Neto, Alberto B.¹  Swarnakar, Ramdayal¹  Universidade Federal de Campina Grande, Campina Grande, Brasil¹  Silva, Wagner Barros¹  Silva, Moacir Epifânio da¹  Silva, Flávio Luiz Honorato da¹ 

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

【 授权许可】

Unknown