Development of Wine from Phuket Pineapple Mixed with Cashew Juice

Abstract

The objective of this study was to develop wine from Phuket pineapple mixed with Cashew nut juice. The suitable ration of Phuket pineapple mixed with Cashew nut juice was studied at the level of 100: 0, 75:25, 50:50, 25:75 and 0:100. The qualities of wine were determined the alcohol content, total soluble solid (°Brix), pH and sensory evaluation. The wine quality analysis revealed that the most suitable ratio of Phuket pineapple juice mixed with Cashew nut juice was 25:75 that had alcohol content as 4.63 ± 0.15, total soluble solids as 12.37 ± 0.06 °Brix, and pH 3.73. Furthermore, sensory evaluation revealed that Phuket pineapple mixed with Cashew nut juice at the ratio of 25:75 had the highest overall liking score as 6.47 ± 1.70. In summary, the most suitable ratio of Phuket pineapple juice mixed with Cashew juice wine production was 25:75.