Varying Volume of Heated Wine with Gelatin as Clarifying Technique in Cashew Wine Processing

Abstract

The study was conducted to determine the effect of gelatin dissolved in varying volumes of heated wine on the quality and acceptability of cashew wine before and after clarification and after two months clarification. Twenty five (25) liters of eight month old cashew wine was equally distributed in 5 treatments with each treatment utilizing various volume of heated wine in clarifying wine. Ten selected panelists evaluated the quality and acceptability of wine in terms of color, aroma and clarity. Kruskal Wallis statistics method was used to test the differences of quality and acceptability among treatments.

Alcohol content (R%) and sugar concentration (Brix) were the same for all treatments after 2 months storage. Likewise, all treatments had statistically the same color, aroma and clarity of all treatments after two months storage. On the other hand, the specific gravity of the 5 treatments increased after 2 months storage.