and ripe cashew fruits were harvested, washed and the apples separated from the
nuts. The apples were crushed and the juice extracted, sieved and treated with
potassium metabisulphite, to check the activities of undesireable
microorganisms, before fermentation. A 3-spatula full of true wine yeast, Saccharomyces cerevisiae var. ellipsoideus,
was rehydrated and inoculated into a 2.5-liter part of the juice and allowed
for 5 days in a room temperature of 32.50C to ferment. A...