References

AOAC., 2000. Official Methods of Analysis of the Association of Analytical. 17th Edn., AOAC., Washington DC., USA.

Adeoye, B.I.M., A. Akpuponum and P. Akubor, 1991. Effects of variables on the quality of cashew wine. J. Agric. Sci. Tech., 1: 66-69.

Akhimien, A., N. Uraiah and Y.S. Izuagbe, 1987. Production of wine from plantain Musa paradisica. Acta. Biotech., 8: 295-298.

Akinwale, T.O., 2000. Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. Eur. Food Res. Technol., 211: 205-207.
CrossRef  |  Direct Link  |  

Collins, C.H. and P.M. Lyne, 1984. Microbiological Methods. 5th Edn., Butterworths, London, pp:40- 45.

Cormier, R., 2008. Clarification of Cashew Apple Juice and Commercial Applications. Oxfarm Quebec, Benin, West Africa.

Gardner, E.T., O.I. Enabulele and K.O. Ajerio, 1989. Studies on the microbiology and production of pineapple (Ananas comosus) wine. Microbios, 59: 85-92.
Direct Link  |  

Gilliland, S.E., F.F. Busta, J.J. Brenda and E. Campbell, 1976. Aerobic Plate Count: Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, DC.

Gliigbo, G.O., 1963. Wine from cashew apples. Nig. Grower Prod., 2: 10-11.

Ikenebomeh, M. and E.C. Madagwu, 2001. Microbiology of wine produced from preserved cashew. (Anacardium occidentale) apple juice. Nig. J. Microbiol., 15: 73-81.

Izuagbe, Y.S., 1982. Malo-lactic fermentation of Leuconostoc sp. isolated from Oregon wines. Ph.D. Thesis, Oregon State University, USA.

Koburger, J.A., 1976. Yeast and Moulds. In: Compendium of Methods of Microbiological Examination of Foods, Pouch-Downes, F. and K. Ito (Eds.). American Public Health Association, Washington.

Kunkee, K.E. and R.W. Goswell, 1972. Table Wines. In: Alcoholic Beverages, Rose, H.A. (Ed.). Academic Press, London, pp: 315-338.

Maldonado, O., C. Rolz and S.S. de Cabrera, 1975. Wine and vinegar production from tropical fruits. J. Food Sci., 40: 262-265.
CrossRef  |  Direct Link  |  

Ohler, J.G., 1988. Cashew Communication 71. Koninklijk Institnut voor de Tropen, Amsterdam, ISBN: 9068320742, pp: 260.

Pearson, D., 1976. The Chemical Analysis of Foods. 7th Edn., Churchill Livingstone, London, ISBN-13: 9780700014576, pp: 7-11..

Peynaud, E. and P. Ribereau-Gayon, 1971. The Grape. In: The Biochemistry of Fruits and their Products, Hulme, A.C., (Ed.). Academic Press, London, pp: 171-205.

Phaff, H.J. and H.A. Amerine, 1979. Wine. In: Microbial Fermentation Technology, Peppler, J.H. and D. Perlan (Eds.). Academic Press, London, pp: 132-152.

Prescott, L.M., J.P. Hawley and A.D. Klein, 1999. Microbiology. 4th Edn., McGraw Hill, USA., pp: 962.

Prescott, S.C. and C.G. Dunn, 1959. Industrial Microbiology. 2nd Edn., McGraw Hill Book-Company, New York, pp: 340.

Reed, G. and H.J. Peppler, 1973. Yeast Technology. Avi Publishing Co. Inc., Westport, Connecticut, USA., pp: 25 -60.

Roycroft, I.D., C. Southern and K.C. King, 1979. Importance of wine consumption to health. Nutrition, 9: 150-154.

Shuklajasha, M.P., M.R. Ray and R.C. Swain, 2005. Fermentation of cashew (Anacardium occidentale) apple into wine. J. Food Process. Preservat., 30: 314-322.