Rượu trái điều là sản phẩm khá quen thuộc với người dân Nam bộ, người ta thường gọi với tên Rượu điều hay Rượu đào lộn hột. Theo lưu truyền trong dân gian và đã được nhiều nghiên cứu chứng minh thông qua các thành phần dinh dưỡng của trái điều, rượu trái điều có tác dụng lợi tiểu, làm săn chắc da và có tác dụng tốt trong việc cầm tiêu chảy.
Types of wine produced from cashew apple
Cashew fruit wine is a familiar product to the people of the South. It is usually Cashew Wine. According to many studies of the cashew’s nutritional components, cashew wine has diuretic effects, toning the skin and has a good effect in controlling diarrhea.
Types of wine produced from cashew apple
Alcoholic beverages are produced in such a way that the juice of cashews ferments alcohol. Thanks to its significant content of organic acids and tannins, low alcohol type (4 - 6 degrees) can be kept for a relatively long time. This type of drink tastes like champagne.
The higher alcohol type belongs to the group of spirits such as Brandy, Fenny (India), Koniagi like Gin (Tanzania).
Fenny wine has been produced in Goa (India) for more than three centuries in Goa’s traditional methods and unique know-how. The name Fenny is derived from the Konkini word-Fenno (dialect of Goa) which means foam (Naronha, 1975).
In Vietnam, cashew apple wine has been researched and transferred production technology to many households. Most of the cashew apple wine in Vietnam belongs to the line of strong alcohol such as Fenny wine. Some small and medium enterprises have been researching and developing to build their own niche for Vietnamese cashew wine.
Table - Comparison of sensory values of cashew wine stored in glass jars at room temperature for 1 year
|
Characteristics |
Score |
Light |
Average |
Strong |
Sweet |
|
Sensor |
10 |
6 |
9 |
7 |
9 |
|
Color |
10 |
7 |
9.3 |
8 |
9 |
|
Fragrance |
20 |
12 |
16 |
14 |
18 |
|
Acidity |
15 |
8 |
12 |
11 |
14 |
|
Sweetness |
5 |
0 |
0 |
0 |
4 |
|
Object |
5 |
3 |
4.5 |
4 |
4.5 |
|
Smell |
10 |
6 |
9 |
7 |
9 |
|
Bitterness |
5 |
4 |
4 |
5 |
4 |
|
Acridness |
10 |
7 |
8 |
8 |
8 |
|
General impression |
10 |
5 |
8 |
7 |
9 |
|
In total |
100 |
58 |
79.8 |
71 |
88.5 |
According to A. Augustin, 1987 (cited by Pham Van Nguyen)
How to make Feni wine
Squeeze the cashew apple to get the juice, then contain this juice in the jar and settle for fermentation caused by the action of the bacteria in the cashew fruit. After the fermentation process, it is distilled in distillation vessels to obtain a product called Arrack. Next, further distill Arrack for obtaining Fenny (25 degrees). Then, aging Fenny in wooden barrels for a while before using, Fenny has better quality.
If the concentration of the juice is 10.5 degrees Brix, when the anaerobic fermentation is finished, the alcohol content is 10.5 x 0.575 = 6.03. If these 8 glasses of wine are distilled to obtain 1 liter of brandy, the alcohol content will be 6.03 x 8 = 48.24%. The chemical composition of cashew fenny wine produced in Goa by scientific distillation was reported by Naronha (1973).
Important specifications:
- Concentration of juice in the fermentation process (Degrees Brix).
- Select the type and volume of purebred yeast to include.
- Conditions of pH, temperature, aeration time for the best fermentation results.
- Aging time required after distillation to remove harmful components (such as aldehydes, high molecular alcohol) that are still present in wine.
The diagram of cashew wine production line according to scientific and modern process:
Table - Chemical composition of Cashew Brandy
|
Compositions |
G/100 liters absolute alcohol |
|
Ethyl alcohol |
42.85 |
|
Volatile acids such as acetic acid |
12.28 |
|
Esters such as Ethyl Acetate |
55.97 |
|
Aldehydes such as acetaldehyde |
18.28 |
|
High-grade wine |
149.79 |
|
Furfural |
3.22 |
|
Copper |
1.04 |
According to M.S Subba Rao, 1984. Cashew Research and Development: 163 (cited by Pham Van Nguyen)
Table - Quality comparison of Cashew Wine with Whisky and Rum
|
Specification |
International quality standard |
The quality of cashew wine |
||
|
Whisky |
Rhum |
Liquor |
Fenni |
|
|
The sum of solids (% W/V) |
0.2 max |
- |
0.057 |
0.009 |
|
Ash (% W/V) |
0.02 max |
- |
0.017 |
0.009 |
|
Volatile acids such as acetic acid (g/100 liters of absolute alcohol) |
20 - 100 |
100 max |
9.93 |
15.2 |
|
Esters such as Ethyl acetate (g/100 liters of absolute alcohol) |
8 min |
10 min |
140.8 |
97.3 |
|
Higher alcohol such as Arnyl alcohol (g/100 liters of absolute alcohol) |
30 - 300 |
300 max |
115 |
78.5 |
|
Aldehydes as acetaldehyde (g/100 liters of absolute alcohol) |
45 max |
45 max |
23.9 |
24.8 |
|
Furfural (g/100 liters of absolute alcohol) |
12 |
12 max |
Nil |
Nil |
|
Copper (ppm) |
10 max |
10 max |
3 |
3 |
|
The degree of Alcohol (the UP degree) |
25 |
25 |
24 |
24 |
R.C. Mandal et al., 1984. Cashew Research Development: 174 (cited by Pham Van Nguyen)
REFERENCE
Thanh, D. P. (2003). Cashew nuts - Production and processing.
M.S. Subba Rao. (1984). Cashew Research and Development.
