Produção Nacional
Revisado por pares
Cinética e caracterização físico-química do fermentado do pseudofruto do caju (Anacardium occidentale L.)
2006; Brazilian Chemical Society; Volume: 29; Issue: 3 Linguagem: Inglês
10.1590/s0100-40422006000300015
ISSN1678-7064
AutoresAlberto Bracagioli Neto, Moacir Epifânio da Silva, Wagner Barros Silva, Ramdayal Swarnakar, Flávio Luiz Honorato da Silva,
Tópico(s)Fermentation and Sensory Analysis
ResumoCHARACTERIZATION OF CASHEW (Anacardium occidentale L.) WINE.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 physicochemical 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.
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