Cashew wine vinegar production: alcoholic and acetic fermentation

AUTOR(ES)

Silva, M. E., Torres Neto, A. B., Silva, W. B., Silva, F. L. H., Swarnakar, R.

FONTE

Brazilian Journal of Chemical Engineering

DATA DE PUBLICAÇÃO

2007-06

RESUMO

Cashew wine of demi-sec grade was produced in a stirred batch reactor. The kinetic parameters obtained for cashew wine fermentation were Y X/S=0.061, Y P/S=0.3 and µmax=0.16 h-1. The yield and the productivity of cashew wine were 57.7% and 0.78 g/Lh respectively. A 2² factorial experimental design was used for the cashew wine vinegar fermentation optimization study. The cashew wine vinegar process optimization ranges found for initial concentrations of ethanol and acetic acid as independent variables were 4.8 to 6.0% and 1.0 to 1.3% respectively.

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