Abstract:

Cashew perry wine was treated by individual or combined use of different clarifying agents such as chitosan, bentonite, gelatin and diatomite. The clarification effects were evaluated based on the analyses of relationship between amount of added clarifying agents and optical transmittance of cashew perry wine and changes in sensory attributes and chemical compositions. Results indicated that the best effect on optical transmittance up to 94% was observed in cashew perry wine treated with chitosan at the concentration of 0.17 g/100 ml. However, the combined treatment with 0.1 g/100 ml bentonite and 0.05 g/100 ml chitosan could result in enhanced clarification effects with optical transmittance up to 95%, excellent retention of physiochemical properties and no obvious influence on flavor components in cashew perry wine.

Key words: cashew perry wine, clarification, chitosan, bentonite