Production of Wine and Vinegar from Cashew (Anacardium occidentale) “Apple”
Samuel Lowor, Daniel Yabani, Kumi Winifred & C. K. Agyente-Badu · Biotechnology Journal International · 2016
Aims: To prepare commercial-grade wine from cashew apples using less expensive household materials and vinegar production by natural spontaneous fermentation. Study Design: Cashew wine was prepared by fermenting cashew apple juice with Saccharomyces cerevisae. Various parameters...
Open access
Research Article
10.9734/BBJ/2016/23366