Okafor, U.C., Edeh, J.I. and Umeh, S.O. (2018) Table Wine Production from Mixed Fruits of Soursop (Annona muricata) and Pineapple (Ananas comosus) Using Yeast from Palm Wine. Journal of Environmental Science, Toxicology and Food Technology, 12, 52-56.

has been cited by the following article:

• TITLE: Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts

  AUTHORS: Esaïe W. Koui, Doudjo Soro, Jean Ives K. Gnoumou, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao

  KEYWORDS: Vinification, Cashew Apple, Hibiscus sabdariffa, Fermentation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.8, August 17, 2023

  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.