TITLE:
Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts
AUTHORS:
Esaïe W. Koui, Doudjo Soro, Jean Ives K. Gnoumou, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao
KEYWORDS:
Vinification, Cashew Apple, Hibiscus sabdariffa, Fermentation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.8,
August
17,
2023
ABSTRACT: This study focuses on enhancing
the value of agricultural products by developing a process to produce wine from
cashew apples enriched with extracts from Hibiscus sabdariffa. The
formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in
a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different
stages: before, during, and after fermentation. The physico-chemical analysis
of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015
and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The
alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a
soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the
stage of Hibiscus calyx addition, the fermentation kinetics and
physico-chemical parameters met the standards set for wines.