Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine

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1 Natural Product Radiance, Vol. 8(4), 2009, pp Research Paper Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine B L Attri Central Institute of Temperate Horticulture, Regional Station Mukteshwar , Uttarakhand, India attribl_nrcwa@rediffmail.com Received 10 April 2009; Accepted 9 June 2009 Abstract The technique for the production of wine from nutritious cashew apple has been standardized. The extracted cashew apple juice was treated with 0.5% food grade gelatin during heating for reducing the tannin contents. The TSS of the treated juice was ameliorated with sugar syrup and 0.1% diammonium hydrogen phosphate (as nitrogen source) to prepare the must. The fermentation rate of the must was found better for a week and reduced thereafter due to higher concentration of alcohol and low fermentation efficiency of the yeast. The fermentation carried out by the yeast Saccharomyces cerevisiae var. ellipsoideus was completed in 15 days. After storing the base wine for six months the physico-chemical characteristics and sensory quality of the product was assessed. The retention of ascorbic acid was better in wine with higher initial sugar concentration (ISC) whereas the titrable acidity, volatile acidity, total esters and total phenols increased and aldehydes decreased with higher initial sugar concentration. The sensory quality of the cashew apple wine revealed that the product having 8.25% alcohol had an edge over other treatments. Flow diagram for wine production as well as cost of production of the product has also been described in the paper. Keywords: Cashew, Anacardium occidentale, Cashew apple, Wine, Physico-chemical characteristics, Initial Sugar Concentration, Fermentation, Sensory quality. IPC code; Int. cl. 8 C12G 1/00 Introduction Cashew (Anacardium occidentale Linn.) belonging to family Anacardiaceae is a native of South America and is considered as Gold Mine of the wasteland as it requires low inputs for production. It is one of the most important plantation crops earning huge foreign exchange through its kernel and cashew nut shell liquid (CNSL). In India it is mostly found growing in 8 states including Kerala, Tamil Nadu, Maharashtra, Goa, Karnataka, Andhra Pradesh, Orissa, West Bengal and North-Eastern states 1. It covers an area of about 8.68 lakh hectare with an annual nut production of about 6.65 lakh tonnes 2. In Andaman and Nicobar 374 group of islands, which are situated between 10 o 31 and 13 o 42 North latitude and 92 o 14 and 94 o 16 East longitude in the South East Bay of Bengal, a scattered planting of cashew is also available. The main by-product of the cashew nut is its false peduncle (false fruit) called cashew apple to which the kidney shaped nut is attached. For every tonne of cashew nut about tonnes of cashew apple is produced but without its much use it is spoiled in the orchards under the trees. Cashew apple has been found to cure a number of chronic diseases like scurvy, diarrhoea, uterine complaints, dropsy, cholera and rheumatism. It is enriched with sugars, minerals and vitamins. It is Cashew apple one of the richest sources of ascorbic acid, B complex and other vitamins. As the cashew apple is highly nutritious, it can be utilized for the preparation of different non-fermented and fermented products, viz. juice, syrup, jam, candy, chutney, pickle, liquor, wine, brandy, vinegar etc 3-5. The juice is astringent due to the presence of tannins and anacardic acid which causes biting sensation on tongue and throat when the apple is eaten as such. Leucodelphinidin has been identified as the major polyphenolic constituent of cashew apple juice 6. Because of very high tannin contents in cashew apple juice, it is not possible to ferment the same without treating the juice with any fining substance like gelatin. In Goa, the fenni Natural Product Radiance

2 a fermented beverage from cashew apple juice is very popular since many years as this fruit was first introduced here by Portuguese. Due to lack of awareness among people about the nutritional status of cashew apple and suitable technology, thousands of tonnes of this fruit is spoiled every year. The apple is highly perishable and can t be stored for more than a week even at low temperature. To overcome the problem of spoilage of the apple, the present investigations were carried out for the standardization of technique for the preparation of wine from cashew apple juice. The production of wine involves standardization of initial sugar concentration, inoculum level and temperature of the must prepared during fermentation. The results obtained on the effect of initial sugar concentration of the must are presented in this paper. Materials and Methods Cashew apple collection The ripened cashew apple (cv Andaman Local ) was collected from the orchard of the Central Agricultural Research Institute, Port Blair. Apart from Andaman Local a number of other cultivars, viz. Ansur Early, Tree No. 121, Baptala Tree No. 273 and Baptala Tree No. 1 are growing in the islands. Out of them Andaman Local is mainly used for preparation of various products including wine as it is available for longer duration with better keeping quality. After sorting out and washing, the juice was extracted manually by pressing the cashew apple in muslin cloth. Physico-chemical analysis of cashew apple and its juice The cashew apple as well as the extracted juice was analyzed for various physico-chemical characteristics, viz. apple and nut weight, total soluble solids ( o B), titrable acidity (%), ascorbic acid (mg/ 100g fruit) contents by standard methods as described by Ranganna 7. Preparation of must The extracted cashew apple juice was heated to 85 o C along with 0.5% food grade gelatin to reduce the tannins. The tannins settled down as sediments were separated out. The initial TSS of the treated juice was raised to different levels, viz. 20 (CW 1 ), 22 (CW 2 ) and 24 o B (CW 3 ) by adding 70% sugar syrup. The must was kept in glass containers containing 0.1% diammonium hydrogen phosphate (DAHP) as nitrogen source for yeast and potassium metabisulphite ppm to inhibit the growth of undesirable microbes. Fermentation An active culture of Saccharomyces cerevisiae var. was added for fermentation. After the fermentation it was siphoned, filtered, filled in glass containers up to the top and aged for six months at ambient temperature (28-30 o C). The flow diagram for the preparation of the cashew apple wine has also been given in Fig. 4. After six months the matured cashew apple wine of different treatments was analyzed for various physico-chemical characteristics and sensory quality. Physico-chemical and sensory quality analysis of wine The total soluble solids (TSS), titrable acidity, ph and ascorbic acid contents were determined as described above. The alcohol (%) was estimated by standard method given by Caputi et al 8. The volatile acidity (% acetic acid) was determined by a method of Pilone et al 9 whereas aldehydes and esters by the methods described by Amerine and Ough 10 and Libraty 11. For sensory quality of cashew apple wine the members of the selected panel were asked to give score out of 20 for various parameters like colour and appearance, body, taste and aroma. The available data were analysed in a Completely Randomized Block Design (CRBD) as described by Panse and Sukhatme 12. Cost of production of wine The cost of production of cashew apple wine was also calculated keeping in view the rates of different items required during the fermentation and thereafter. The overhead charges as well as additional charges on fermentation were also added along with sales tax and profit of the producer. Results and Discussion From the composition of the cashew apple (Table 1) it was found that the cashew apple having weight of 72.16g has a nut of 7.31g. The nut to apple ratio was with juice per cent of 66.13, ascorbic acid content of mg/100g. The physico-chemical characteristics of Andaman Local were comparatively better than other varieties growing in different parts as reported by Kundu and Ghosh 13, Sena et al 14, Sapkal et al 15 and Hallad et al 16. The fermentation rate (fall of TSS/24h) in all the treatments was higher for a week which was found to decrease Vol 8(4) July-August

3 thereafter (Fig. 1). Further, with the increase in the initial sugar concentration the fermentation rate was decreased which indicated that the higher sugar concentration had an adverse effect on the fermentation efficiency of the yeast. The fermentation efficiency of the yeast was found between to 61.01% which was comparatively low as the tannin contents in the cashew apple juice and initial sugar concentration may had an adverse effect on the efficiency of the yeast (Fig. 2). However, the fermentation rate indicated that pre-requisites for proper alcoholic fermentation such as yeast culture and proper amount of nitrogen in the must are met as recommended by Azad et al 17. The decline in the rate of fermentation towards the completion of fermentation may be due to more alcohol production which inhibited the fermentation efficiency of the yeast 18. Among various treatments there was less than 50% utilization of the total soluble solids by the yeast for conversion into alcohol. The titrable acidity increased with the increase in the initial TSS whereas the ph was found in corroboration with the acidity. The increase in the acidity with the increase in initial sugar concentration (ISC) may be due to more alcohol production. The ascorbic acid contents varied from to mg/100 ml in different treatments. Although, there was drastic reduction in ascorbic acid due to heating the cashew apple juice but retention was better with higher initial sugar contents which may have protected it. Retention of ascorbic acid in the product is desirable as it is an antioxidant. The alcohol (%) was recorded significantly higher with higher ISC in the must. Like titrable acidity (%CA) the 376 Table 1 : Composition of cashew apple fruit cv. Andaman Local S. No. Constituents Average (Mean ± SD) 1. Wt of cashew apple (g) ± Wt of nut (g) 7.31 ± Nut: Apple ratio ± Moisture in apple (%) ± Juice (%) ± TSS ( o B) ± Acidity (%) ± Brix acid ratio ± Ascorbic acid (mg/100g) ± Tannins (%) 0.40 ± Specific gravity of juice (w/v) ± Total soluble solids ( B) Fermentation efficiency (%) Days Fig. 1: Fermentation rate (Fall in TSS/24 h) in different sugar concentrations in cashew apple juice CW1 CW2 Treatments CW3 CW1 CW2 CW3 Fig. 2: Effect of initial sugar concentration on fermentation efficiency of yeast Natural Product Radiance

4 Table 2 : Physico-chemical characteristics and overall quality of cashew apple wine Treatment TSS ( o B) Acidity ph Ascorbic acid Alcohol Volatile Aldeh- Total Total (% CA) (mg/100ml) (% v/v) acidity ydes esters phenols (%AA) (mg/l) (mg/l) (mg/l) CW 1 (20 o B) CW 2 (22 o B) CW 3 (24 o B) CD at 5% volatile acidity (%AA) was also higher in the treatments having more initial TSS. A significant effect of ISC on aldehydes, total esters and phenols was recorded. The aldehydes were found to decrease whereas the esters and total phenols recorded an increase with increase in the initial sugar concentration in the must (Table 2). Higher alcohol production may have reduced the aldehydes and increased the esters and total phenolic constituents in the wine. In the sensory quality of cashew apple wine, CW 2 had an edge over the other treatments (Fig. 3). Subbarao 19 has described the composition of fermented cashew apple juice. The cashew apple juice having TSS of 12.4 o B was fermented without addition of sugar because of which the per cent alcohol of the wine was very low. Among other characteristics there is variation which may be due to the higher soluble solids in the cashew apple must in the present study. Reports on cashew apple wine also revealed that aldehydes, esters, titrable acidity, volatile acidity and phenols increased with increase in the TSS of the must. Higher aldehydes in the wine had a negative influence on the acceptability. Sweet wines were preferred to hard or soft wines 5. Further, Mohanty et al 20 also prepared cashew wine with 7% alcohol which Score (out of 20 ) CW1 CW2 CW3 Treatments Fig. 3 : Sensory quality of cashew apple wine Table 3 : Cost of production of cashew apple wine S. No. Material required Quantity Rate (Rs.) Amount (Rs.) 1. Cashew apple* 100 kg 0.50/kg Juice extraction One man day 50/day Sugar 10 kg 17/kg Di-ammonium 70 g hydrogen phosphate 5. Potassium metabisulphite (KMS) 15 g Bottles (650 ml)** /bottle Crown corks /cork Total cost Overhead Additional 20% in fermentation Excise duty /bottle Grand total Sales 30% % Sale price/bottle * Juice yield is about 70% in cashew apple; ** The cost of the bottle is based on non returnable basis Vol 8(4) July-August

5 although was found acceptable as alcoholic beverage but significant differences were found in comparison to grape wine because of very high tannin content. The method for fenni (brandy) production as well as its characteristics has been described by Patel et al 21. The physico-chemical characteristics and sensory quality of fenni are significantly different as it is prepared by addition of distilled wine in the final product. For developing any technique/ technology most important is the cost of production of the final product. It has been calculated for a small scale (Table 3) which indicated that the product can be sold at reasonable cost with good profit. The cost calculated for the product (Rs /650ml/bottle) is quite low for low alcoholic beverage available in the market. This cost can further be reduced when production will be on commercial scale. The low cost of the cashew apple wine may be due to the availability of raw material at very low cost. In other wines available in the market due to addition of spices and medicinal herbs the final cost of the product is very high. Conclusion It is concluded that for the fermentation of the treated juice initial sugar concentration (ISC) played an important role. The tannin contents present in the juice which create hindrance in the fermentation can be reduced significantly by the addition of fining agent like gelatin. The fermentation efficiency of the yeast decreased with increase in the ISC. The wine prepared from the initial sugar concentration (TSS) of 22 o B had better acceptability which can further be improved if it is made as sweet 378 CASHEW APPLE SORTING & WASHING JUICE EXTRACTION HEATING & GELATIN 0.5% AMELIORATION OF TSS WITH SUGAR SYRUP FERMENTATION SIPHONING FILTRATION AGEING ANALYSIS wine. The physico-chemical characteristics of wine are comparable to the similar fermented beverages. The nutritious as well as medicinally important cashew apple had a good future if it is processed on commercial scale. The cost of production of the final product is also quite low as compared to the similar products available at different places in the country. In Andaman and Nicobar group of islands, if this fruit is processed POMACE AS ANIMAL FEED 0.1% & 100ppm 5% YEAST CULTURE Fig. 4 : Flow diagram for cashew apple wine preparation into wine, not only the problem of fruit spoilage can be solved but also the visitors as well as islanders can have some quality and nutritive products, farmers/producers can earn remunerative returns for their produce and the islanders will have better job opportunities. Acknowledgements The author is highly grateful to Dr A. K. Bandyopadhyaya, the then Natural Product Radiance

6 Director, CARI, Port Blair for providing necessary facilities and constant encouragement to carryout the present investigations. References 1. Natarajan CP, Cashew apple a byproduct of cashew industry and its utilization, Cashew Causerie, 1979, 1(4), Anonymous, Indian Horticulture database NHB, Gurgaon, Haryana. 3. Vijayakumar P, Cashew apple utilization a nobel method to enhance the profit, The Cashew, 1991, 5(4), Gopalan VN and Vijaykumar P, Cashew apple utilization, The Cashew, 1992, 6(4), Augustin A, Cashew liquor and wine, Indian Cashew J, 1985, 18(2), Sastry LVL, Shetty LN, Satyavathi VK, Pruthi JS and Siddappa GS, Polyphenol constituents in cashew apple juice influenced by region, strain and selections, Indian J Appl Chem, 1962, 25(4-6), Ranganna, S, Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2 nd Edn, 1986, Tata McGraw Hill Pub. Co. Ltd, New Delhi. 8. Capauti A, Ucda Jr M and Brown T, Spectrophotometric determination of ethanol in wine, Am J Enol Vitic, 1968, 19, Pilone GJ, Rankine BC and Hatcher CJ, Evaluation of an improved method for measuring volatile acid in wine, Brew Spirit Rev, 1972, 91, Amerine MA and Ough CS, Wine and Must Analysis, 2 nd Edn, 1979, John Wiley and Sons, New York. 11. Libraty V, Ester determination and their application to wine, M. Sc. Thesis, 1961, University of California, Davis. 12. Panse VG and Sukhatme PV, Statistical Methods for Agricultural Workers, 1989, ICAR Publication, New Delhi. 13. Kundu S and Ghosh SN, Studies on physicochemical attributes of cashew apple of thirty one types, Cashew Bull, 1994, 31(8), Sena DK, Lenka PC, Maharana T and Behura S, Physico-chemical properties of cashew (Anacardium occidentale L.) apples of some promising clones, The Cashew, 1995, 9(1), Sapkal BB, Hulamani NC and Nalwadi UG, Studies on some qualitative aspects of cashew apple (Anacardium occidentale Linn.), The Cashew, 1992, 6(2), Hallad JS, Sulikeri GS and Hulamani NC, Physico-chemical properties of cashew (Anacardium occidentale Linn.) apples of different cultivars, The Cashew, 1993, 7(1), Azad KC, Vyas KK, Joshi VK and Srivastava MP, Utilization of sand pear fruit I. Preparation of Perry, ICFOST Poster session, 1985, 2, Attri BL, Lal BB and Joshi VK, Technology for the preparation of sand pear vermouth, Indian Food Packer, 1994, 48(1), Subbarao MS, Scope for development of alcoholic beverage from cashew apple, Proceedings of the 1 st International Symposium on Cashew Research and Development at Cochin, Kerala, 1984 (12-15 th March, 1979), pp Mohanty S, Ray P, Swain MR and Ray RC, Fermentation of cashew (Anacardium occidentale Linn.) apple into wine, J Food Process Preserv, 2006, 30(3), Patel JD, Venkataramu K, Prasad MS and Venkatanarayan S, Production of fenni, Cashew Causerie, 1984, 6(3), 8-9. Vol 8(4) July-August