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<p>After the cashew nut harvest season, the cashew apple is often discarded in large quantities due to its high tannin content, which causes an astringent sensation on the tongue and throat, thereby reducing its sensory appeal and limiting consumer acceptance. In this study, tannase enzyme was used to hydrolyze tannins in order to reduce astringency and modify the chemical composition of the juice without compromising its nutritional value. At a tannase concentration of 0.1&#xa0;g/L and a temperature of 40&#xa0;°C, the total polyphenol content reached 4.68&#xa0;g/L, representing a 20% increase compared to the initial level. Subsequent addition of gelatin at 2&#xa0;g/L enhanced tannin precipitation efficiency, reducing the residual tannin content to 0.5&#xa0;g/L. The final wine contained 13.2% (v/v) ethanol and 10 characteristic volatile compounds commonly associated with aroma in fermented fruit beverages.</p> Graphical abstract <p></p>

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Enhancing the aroma of cashew apple wine through astringency reduction using tannase and tannin precipitation by gelatin

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Giang Thi Thu Vo,
  • Van Khoa Nguyen

摘要

After the cashew nut harvest season, the cashew apple is often discarded in large quantities due to its high tannin content, which causes an astringent sensation on the tongue and throat, thereby reducing its sensory appeal and limiting consumer acceptance. In this study, tannase enzyme was used to hydrolyze tannins in order to reduce astringency and modify the chemical composition of the juice without compromising its nutritional value. At a tannase concentration of 0.1 g/L and a temperature of 40 °C, the total polyphenol content reached 4.68 g/L, representing a 20% increase compared to the initial level. Subsequent addition of gelatin at 2 g/L enhanced tannin precipitation efficiency, reducing the residual tannin content to 0.5 g/L. The final wine contained 13.2% (v/v) ethanol and 10 characteristic volatile compounds commonly associated with aroma in fermented fruit beverages.

Graphical abstract