Author(s)

Esaïe W. Koui^1,2, Doudjo Soro^1,2, Jean Ives K. Gnoumou^1,2, Nogbou Emmanuel Assidjo^1,2, Kouassi Benjamin Yao^1,2

¹UMRI 58 Chimical, Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire.
²Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire.

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.

Vinification, Cashew Apple, Hibiscus sabdariffa, Fermentation

Koui, E. , Soro, D. , Gnoumou, J. , Assidjo, N. and Yao, K. (2023) Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts. Food and Nutrition Sciences, 14, 720-729. doi: 10.4236/fns.2023.148047.