Effect of Blending Cashew Apple (Anacardium occidentale L.) and Aonla (Emblica officinalis Gaertn.) Juice on Quality of Wine During Storage

The experiment, was carried out in completely randomized design with nine treatments and three replications by blending cashew apple and aonla natural juices. The chemical composition of cashew apple and aonla juice were analysed, value for T.S.S., reducing sugars, total sugars and pH were maximum for cashew apple juice. Aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The must T.S.S. was adjusted to 24 ºBrix and pH kept natural. During fermentation the T.S.S. and pH was found to be decreased and titratable acidity of must was found to be increased. Regarding the chemical composition of wine treatment T5 (60% cashew apple: 40% aonla juice) had the lowest T.S.S., reducing sugars, total sugars, and alcohol. Treatment T9 (20 % cashew apple: 80% aonla juice) had the highest titratable acidity, ascorbic acids content. Lowest pH was recorded by treatment T9. Treatment T1 (100% cashew apple juice) had the lowest tannin content at both ‘0’ month and ‘6’ months of storage. The T.S.S., total sugars, pH, reducing sugars, ascorbic acid and tannin content of wine reduced during the storage period of six months. On the other hand, pH and alcohol content of wine increased during the storage period of six months. Highest alcohol content was found in treatment T5 (60% cashew apple: 40% aonla juice) (13.89%) after aging for six months.