Making wines from tropical fruits with pleasant sensory characteristics has gradually gained potential as a new product within the beverages market. In this study, the ability to ferment cashew apple juice of non-Saccharomyces strains previously isolated from tropical fruits and Saccharomyces were evaluated, as well as their production of desirable volatile compounds. The isolates Torulaspora delbrueckii and Hanseniaspora opuntiae showed higher fermentative capacities in co-fermentations with Saccharomyces cerevisiae. The simple and co-fermentative process of the cashew must with these yeasts leads to a highly desirable production of volatile compounds such as phenethyl alcohol, 2-phenethyl acetate and 3-methyl-1-pentanol, and these favoured the organoleptic properties of the product. The concentrations of acetic acid during fermentation were in the range of 0.2–0.5 g/L, which is considered desirable to contribute towards the aromas and flavours of fruit wines. These results highlighted the role of yeast isolates from fruits on cashew juice fermentation and its production of desirable volatile compounds to produce cashew wine.

由热带水果制成的具有令人愉悦的感官特征的葡萄酒已逐渐成为饮料市场上的一种新产品。在这项研究中，评估了从热带水果和酿酒酵母中分离出的非酿酒酵母菌株发酵腰果苹果汁的能力，以及它们产生所需挥发性化合物的能力。分离物Torulaspora delbrueckii和Hanseniaspora opuntiae与啤酒酵母共发酵表现出更高的发酵能力。。腰果必须与这些酵母菌一起进行简单而共同的发酵过程，从而可以非常理想地生产挥发性化合物，例如苯乙醇，​​2-苯乙酸乙酯和3-甲基-1-戊醇，这些有利于产品的感官特性。 。发酵过程中乙酸的浓度在0.2-0.5 g / L的范围内，这被认为有助于增加果酒的香气和风味。这些结果突出了从水果中分离酵母在腰果汁发酵中的作用及其产生所需的挥发性化合物以生产腰果酒的作用。