Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and t...

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Bibliographic Details
Main Authors: Amparo Gamero, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid, Anita R. Linnemann
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Fermentation
Subjects:
cashew apple juice
non-conventional yeasts
alcoholic beverages
aroma profile
Hanseniaspora guilliermondii
Torulaspora microellipsoides
Saccharomyces cerevisiae
Online Access:https://www.mdpi.com/2311-5637/5/3/71

Internet

https://www.mdpi.com/2311-5637/5/3/71

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