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Production of Cashew Apple Wine Enriched with <i>Hibiscus sabdariffa</i> Extracts
UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
- 1 UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
- 2 Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
- 3 UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
- 4 UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
- 5 UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire
Food and Nutrition Sciences·Volume 14 (2023)·Pages 720–729·Published 14 August 2023·DOI10.4236/fns.2023.148047
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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.
KeywordsVinificationCashew Apple<i>Hibiscus sabdariffa</i>Fermentation
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