Abstract: Cashew (Anacardium occidentals) wine was produced from preserved cashew juice using spontaneous and controlled fermentations. The microorganisms involved in the spontaneous fermentation were Saccharomyces cercvisiae. S. cerevisiae var. ellipsoideus, Rhodotorula sp., Candida sp., Lactobacillus brevis. Gluconobacter oxydans and Klebsiella aerogenes. In the controlled fermentation, the ameliorated juice was pitched with S. cerevisiae var. ellipsoideus. Chemical monitoring of the fermentation processes showed that the sugar content of the juice reduced from 7.5-1.7% in the spontaneous fermentation and from 15.0-3.0% in the controlled type. There was also a steady rise in alcohol content of the juice from 1.77-6.72% in the former and from 2.04-7.70% in the latter. Analysis of both wine showed that they contain protein, vitamin A and C malic, citric and lactic acid and reducing sugar. Result of sensory evaluation showed that the controlled wine was generally superior to the spontaneous wine in organoleptics and keeping qualities. Finally, the alcohol and sugar content of the controlled wine, 8.30 and 3.0% (15 g L^-1), respectively met the standard specifications for table wines.