Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Fermentation of Wine

Abstract

A Completely Randomized Design (CRD) was employed to assess nine different treatment combinations, varying in juice ratios and fermentation conditions. The study aimed to evaluate the effects of blending cashew apple and aonla juices on the quality and fermentation characteristics of the resulting wine. While studying the chemical composition of cashew apple and aonla juice, cashew apple juice had a maximum value for T.S.S., reducing sugars, total sugars and pH. Aonla aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The T.S.S. of must was adjusted to 24 ºBrix and pH kept natural. The T.S.S. and pH was found to be decreased during fermentation of must. The treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (6.13 ºBrix) recorded lowest T.S.S. and T9 i.e. 20 % cashew apple: 80 % aonla juice (10.53 ºBrix) recorded highest T.S.S. at 12th day of fermentation. The lowest pH recorded in treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (2.10) and highest recorded in T1 i.e. 100 % cashew apple juice (3.38) at 12th day of fermentation. On the other hand, titratable acidity of must was found to be increased during fermentation of must. The minimum titratable acidity was found in treatment T1 i.e. 100 % cashew apple juice (0.62 %) and maximum was recorded in T9 i.e. 20 % cashew apple: 80 % aonla juice (1.74 %) at 12th day of fermentation. The yeast count increases rapidly until the 3rd day (1524 x 103) and after that yeast count subsequently declined until the fermentation reaches the 12th day (36.07 x 103), irrespective of treatments. At the end of fermentation (12th day) highest yeast count was recorded by treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (60 x 103) and lowest yeast count was recorded by treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (21 x103). Wine recovery from must ranged between 73.86 and 83.20 per cent. As a result, treatment T5 (60 % cashew apple juice: 40 % aonla juice) showed better fermentation among all other treatments.