Abstract
Cashew apple juice contains sugar, protein, acid, large amounts of vitamin C and an astringent principle, polyphenolic in nature. Although one of the richest sources of vitamin C, the juice is not acceptable as a soft drink due to its high astringency. It is, however, suitable for alcoholic fermentation. Cashew wine contains about 4% alcohol but it is also astringent. Brandy, however, is not astringent but possesses the exotic flavour of cashew apple. It is suggested that the cashew apple, hitherto considered a waste, can be profitably utilized for alcoholic beverages.
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