ICAR Research Data Repository for Knowledge Management
Scope for development of alcoholic beverage from cashew apple.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8548/
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| Title |
Scope for development of alcoholic beverage from cashew apple.
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| Creator |
Rao, M. S. S.
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| Subject |
01 Alcoholic beverage
24 Fruits |
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| Description |
Cashew apple juice contains sugar, protein, acid, large amounts of vitamin C and an astringent principle, polyphenolic in nature. Although one of the richest sources of vitamin C, the juice is not acceptable as a soft drink due to its high astringency. It is, however, suitable for alcoholic fermentation. Cashew wine contains about 4% alcohol but it is also astringent. Brandy, however, is not astringent but possesses the exotic flavour of cashew apple. It is suggested that the cashew apple, hitherto considered a waste, can be profitably utilized for alcoholic beverages.
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| Date |
1985
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8548/1/Acta%20Horticulturae%2C%20108.%20160-164.pdf
Rao, M. S. S. (1985) Scope for development of alcoholic beverage from cashew apple. Acta Horticulturae, 108. 160-164; 1 ref.. |
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