Studies on chemical composition of must and fermentation characteristics of cashew apple (Anacardium occidentale L.) and lime (Citrus aurantifolia) blended wine

Introduction

Cashew (Anacardium occidentale L.) is one of the important plantation crops cultivated in the coastal regions of India, particularly in the Konkan region of Maharashtra. The crop is mainly grown for its kernels; however, the cashew apple possesses high nutritional and processing potential. Cashew cultivation plays an important role in the socio-economic development of farmers through employment and income generation (Gawankar et al., 2018) [8] . Maharashtra is one of the leading cashew-producing states in India, particularly in the districts of Ratnagiri, Sindhudurg, Raigad and Palghar (Manerikar et al., 2022) [11] . Recent reports indicated that Maharashtra produced nearly 1,99,700 tonnes of cashew during 2025, contributing significantly to national production, mainly from the Konkan belt (Anon., 2025) [2] . Cashew apple is rich in sugars, vitamins, minerals and antioxidant compounds and contains higher vitamin C content than many citrus fruits (Akinwale, 2000) [1] . Despite its nutritional importance, nearly 85-90 percent of cashew apples are wasted due to their highly perishable nature, short shelf life and astringent taste (Das and Arora, 2017) [5] . Therefore, utilization of cashew apple for preparation of value-added products such as wine has gained importance. Lime (Citrus aurantifolia) is an important citrus fruit known for its refreshing flavour, acidity and high vitamin C content. Lime juice contains citric acid, flavonoids and essential oils which contribute to its nutritional and medicinal value (Yadav, 2015) [19] .

Blending cashew apple juice with lime juice helps in improving flavour, acidity and overall acceptability of fermented beverages. Lime juice also provides suitable pH conditions for fermentation and enhances the sensory quality of wine (Sobhana et al., 2015) [17] . Hence, preparation of cashew apple and lime blended wine can be an effective approach for reducing post-harvest losses, improving value addition and developing nutritionally enriched fermented beverages.

Materials and Methods

The experiment entitled "Studies on wine from blended juice of cashew apple (Anacardium occidentale L.) and lime (Citrus aurantifolia)" was carried out in the year 2023-2024 at the Pomology Laboratory, Fruit Processing Unit of the College of Horticulture, Dapoli and the Fruit Beverage Research Centre of Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri. In this experiment, the must was prepared by blending cashew apple and lime natural juice as per treatments i.e., J 1: 100 percent cashew apple juice, J 2: 95 percent cashew apple juice + 5 percent lime juice, J 3: 90 percent cashew apple juice + 10 percent lime juice, J 4: 85 percent cashew apple juice + 15 percent lime juice, J 5: 80 percent cashew apple juice + 20 percent lime juice, J 6: 75 percent cashew apple juice + 25 percent lime juice and adjusting the T.S.S. to 16 0 Brix, 20 0 Brix and 24 0 Brix. Fully matured, disease-free and healthy fruits of cashew apple were selected and washed with water and again rinsed with distilled water. Cashew apple juice extracted directly from helicoidal juice extractor machine. The procedure for juice extraction from cashew apples is shown in Fig. 1. For lime juice extraction ripe, healthy and disease free lime fruits were washed thoroughly with running tap water and rinsed with distil water. Fruits were cut with the help of knife into half and seeds are separated. Juice was prepared by squeezing of lime fruits with hands. Juice was filter with the help of sieve then kept overnight under cold storage (12±2 °C). The clear juice was used for preparation of wine (Fig. 2). The must was prepared by blending the cashew apple and lime juice as per treatment details and 1 kg of blended juice was taken in 2 lit fermentation flasks. The T.S.S. of blended juice (J 1 to J 6 ) was adjusted to 16°B, 20°B and 24°B with the help of sugar. After adjustment of T.S.S., the pH of the juice was kept natural. The prepared must of each treatment combination was used for fermentation. The prepared must was inoculated with red wine yeast powder (Saccharomyces cerevisiae var. bayanus) at the rate of 0.3 g/kg of must in 10 times quantity of luck warm water for activation of yeast cells. Must was inoculated with yeast culture @ 0.30 g kg -1 and kept for fermentation at room temperature and fermentation was allowed to continue till the must showed constant T.S.S. The assembly was dismantled after end of fermentation. A double folded muslin cloth was used to filter the raw wine. The weight of the filtrate was measured after filtering and then bentonite was added @ 0.1 percent to extract. Bentonite was prepared by soaking it overnight in distilled water in 1:27 ratio. The wine was kept in cold storage at (12±2 °C) for 7 days. To extract the clear wine from settled debris, siphoning was done. The clear wine was put into clean bottles, sealed and kept at cold storage (12±2 °C) until it was used for chemical analysis and sensory evaluation (Fig. 3).

Total soluble solids ( 0 Brix) were determined with the help of Hand refractometer (Erma Japan, 0 to 32 o Brix) and value was corrected at 20 °C with the help of temperature correction chart (A.O.A.C., 1975) [3] . The pH of the wine was determined with the help of pH meter (Model Systronics µ pH system 361). The titratable acidity (%) were estimated as per the methods suggested by Ranganna (1997) [14] .

Results and Discussion 1. Chemical composition of must prepared by blending cashew apple and lime natural juice

The data regarding chemical composition of must is presented in the Table 1. It is seen from data that, T.S.S., pH and titratable acidity of blended juice showed significant result with respect to juice levels, T.S.S. levels and their interactions, except T.S.S. of juice levels and interaction. T.S.S. was found to be increased with increase in T.S.S. levels from T 1 (15.99 0 B) to T 3 (23.97 0 B). This may be due to addition of sugar in increasing trend from T 1 to T 3 to adjust T.S.S. to 16 0 B, 20 0 B and 24 0 B. Solanke (2024) [18] reported similar finding of increase in T.S.S. with increase in T.S.S. levels in mango wine. However, results were nonsignificant with respect to juice levels and interaction of juice and T.S.S. levels. In case of juice levels, pH was found to be decreased from J 1 (3.84) to J 6 (2.90). This decreases in pH may be the impact of increase in lime juice percentage from J 1 (0.0%) to J 6 (25%). Lowest pH was recorded by J 6 (2.90) was significantly superior over others. Nevase (2021) [12] reported similar finding of decrease in pH with increase in acidity in banana and kokum blended wine. The titratable acidity of blended must was increased from J 1 (0.21%) to J 6 (1.54%). Highest acidity was recorded by treatment J 6 (1.54%) was significantly superior over others. Similar findings were reported by Kamble (2024) [10] in cashew apple and aonla blended wine. In case of T.S.S levels, pH was found to be decreased from T 1 (3.46) to T 3 (3.31). This decrease in the pH may be due to increase in sugar from T 1 to T 3 . Lowest pH was recorded by T 3 was significantly superior over others. Ghorband (2014) [9] reported similar finding in grape, guava and noni juice blended wine. The acidity was found to be decreased with increase in T.S.S. levels from T 1 (0.99%) to T 3 (0.78%). This decrease in acidity may be due to dilution of native acid due to addition of sugar in increasing trend to maintain T.S.S. to 16 0 B, 20 0 B and 24 0 B. Highest acidity recorded by treatment T 1 was significantly superior over others. Similar result found by Sadgir (2015) [15] while working on cashew apple and pineapple blended wine. In case of interaction of juice and T.S.S. levels, lowest pH was recorded by interaction J 6 T 3 (2.84) and it was at par with J 6 T 2 (2.85). The highest acidity was recorded by interaction J 6 T 1 (1.81%) and it was significantly superior over others. Lowest acidity was recorded by interaction J 1 T 3 (0.20%).

Changes in T.S.S. during fermentation of cashew apple and lime blended must

The data related to changes in T.S.S. during fermentation of must are presented in Table 2. From the data it is seen that, during fermentation of cashew apple and lime blended must, T.S.S. was found to be decreased throughout the fermentation period. A rapid decrease in T.S.S. was observed during initial three to five days of fermentation and later on, it decreased at slower rate till the end of fermentation (15th day). In general, the T.S.S. of must was found to be increased with increase in lime juice in blended must from J 1 (0.0%) to J 6 (25%). The maximum decrease in T.S.S. in the initial period of the fermentation may be due to faster conversion of sugars into alcohol. The yeast converts sugars into alcohol with the help of enzymes, pyruvic decarboxylase and alcohol dehydrogenase. The fermentation rate declines later due to increased quantity of alcohol exerting effect on fermentation process by hindering the activity of yeast. The results correspond with Deshpande et al. (2020) [6] in grape, guava and noni juice blended wine. In case of interaction, J 2 T 1 recorded more reduction in T.S.S. i.e. (4.33 0 B) at the end of fermentation.

Changes in pH during fermentation of cashew apple and lime blended must

The data related to the changes in pH during fermentation of cashew apple and lime blended wine is presented in Table 3 (2023-24). The pH of must prepared by blending cashew apple and lime natural juice were not adjusted. The table shows that the pH of the must decreased continuously as the fermentation process went on until it was finished. The reason behind decrease in pH of must may be the production of organic acids during fermentation. Because there is an inverse relation between acids and pH. In case of juice levels, pH shows decreasing trend with increase in lime juice content in must from J 1 to J 6 (0.0 to 25%). The lowest pH at the end of fermentation was recorded by interaction J 6 T 2 (1.86). The results correspond with results of Sarkale (2012) [16] in kokum wine. pH of the different interactions recorded increasing trend with increase in T.S.S. levels. This increase in pH with increase in T.S.S. may be due to decrease in acidity due to addition of sugar in juice. Pawar (2009) [13] also reported similar results in sapota wine. The highest pH was recorded by J 1 T 3 (3.26).

Changes in yeast count during fermentation of cashew apple and lime blended must

The data related to changes in yeast count during fermentation is shown in Table 4. It is seen from table that yeast count increased rapidly until the 4th day and after that yeast count subsequently declined until the end of fermentation. At 4th day of fermentation highest yeast count was indicated by interaction J 3 T 3 (2383 x10 4 ). Whereas interaction J 4 T 3 (1045 x10 4 ) recorded lowest yeast count. At the end of fermentation (13th day) highest yeast count was recorded by interaction J 6 T 1 (99 x 10 4 ). Whereas lowest yeast count was recorded by interaction J 5 T 2 (59 x10 4 ). Similar results have been recorded Chaudhary et al. (2014) [4] in grapes and jamun juice blended wine.

Wine recovery obtained from 1.0 kg cashew apple and lime must is presented in Table 5. From the pooled data it is seen that, in case of juice levels, wine recovery increased from J 1 to J 6 . The significantly maximum recovery recorded by treatment J 6 (82.56%) may be due to clear lime juice contain in treatment increases from 0 to 25 percent. Lowest wine recovery was recorded by J 1 (74.73%) because 100 percent cashew apple juice is used which was less clear than lime juice. In case of T.S.S. levels, wine recovery increased with increase in T.S.S. levels. Maximum wine recovery was recorded by treatment T 3 (80.38%), this may be due to T.S.S. of must adjusted to 24 0 B. In case of interaction significantly maximum wine recovery was recorded by interaction J 6 T 3 (83.00%) and minimum by interaction J 1 T 1 (74.19%). The results for percent wine recovery corresponds with results of Nevase (2021) [12] in banana and kokum blended wine.

Conclusion

The present investigation demonstrated that during fermentation, treatment J 2 T 1 (95% cashew apple juice + 5% lime juice with 16°Brix), which showed the lowest final T.S.S. value of 4.33°Brix at the end of fermentation. The lowest pH after fermentation was recorded in treatment J 6 T 2 (75% cashew apple juice + 25% lime juice with 20°Brix), with a pH value of 1.86. The highest yeast count on the 4th day of fermentation was observed in treatment J 3 T 3 (90% cashew apple juice + 10% lime juice with 24°Brix), recording 2383 × 10 4 colonies. At the end of fermentation, the maximum wine recovery was obtained in treatment J 6 T 3 (75% cashew apple juice + 25% lime juice with 24°Brix), with wine recovery of 83.00 percent.

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