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Alarcon-Aguilar, F.J., Zamilpa, A., Perez-Garcia, M.D., Almanza-Perez, J.C., Romero-Nunez, E., Campos-Sepulveda, E.A., Vazquez-Carrillo, L.I. and Roman-Ramos, R. (2007) Effect of Hibiscus sabdariffa on Obesity in MSG Mice. Journal of Ethnopharmacology, 114, 66-71.
https://doi.org/10.1016/j.jep.2007.07.020

has been cited by the following article:

• TITLE: Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts

  AUTHORS: Esaïe W. Koui, Doudjo Soro, Jean Ives K. Gnoumou, Nogbou Emmanuel Assidjo, Kouassi Benjamin Yao

  KEYWORDS: Vinification, Cashew Apple, Hibiscus sabdariffa, Fermentation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.14 No.8, August 17, 2023

  ABSTRACT: This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.