Cashew wine vinegar production: alcoholic and acetic fermentation

Autor: A. B. Torres Neto, Ramdayal Swarnakar, M. E. A. Silva, W. B. Silva, F. L. H. Silva

Publikováno v: Brazilian Journal of Chemical Engineering v.24 n.2 2007
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Volume: 24, Issue: 2, Pages: 163-169, Published: JUN 2007
Brazilian Journal of Chemical Engineering, Vol 24, Iss 2, Pp 163-169 (2007)

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

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