Mature cashews were selected by fir

Mature cashews were selected by first eliminating
all damaged and spoiled ones and especially those in
which the process of fermentation had already
started. The cashews were washed by submerging
them in chlorine water for about 30 minutes in order
to remove dirt and microorganisms and were finally
washed with running water to remove the residual
chlorine. Upon weighing the washed whole cashews
the peduncle was separated and weighed. The
peduncle juice was obtained by crushing the
separated peduncle and filtering it through a cotton
cloth. ºBrix of the integral peduncle juice was then
determined. The ºBrix values were used to calculate
sugar concentrations during alcoholic fermentation.
To purify the juice, 3mL of gelatine (10%) per mL of
juice were added so that the must pectin could be
removed. Ammonium sulphate and potassium
phosphate as nutrients and potassium metabisulfite
as disinfectant were also added. In order to obtain a
cashew wine with an alcohol concentration higher
than 100 g/L, sugar was added to the peduncle juice
chaptalization, to obtain an initial concentration of
120 g/L. Therefore, 30 g/L of sugar was added at the
beginning of fermentation and thereafter 170 g/L,
when the concentration of saccharose in the medium
fell to 10 g/L. In this way the sucrose inhibition was
reduced. Alcoholic fermentation was started by
inoculation of the must through the addition of 20g/L
of Fleischmann TM Sacharomyces cerevisiea general
bakers yeast. Fermentation was interrupted when the
substrate concentration level fell to less than 20g/L,
which characterizes a dry wine and is appropriate for
vinegar production. The concentrations in g/L of
substrate (S), product (P), biomass (X) and total acid
as well as pH were monitored for a period of 48
hours of alcoholic fermentation. A vacuum filtration
was performed to remove microorganisms. The
filtered wine was poured into pasteurized dark green
glass bottles and was stocked for use in the
production of cashew wine vinegar.

Hasil (Bahasa Indonesia) 2:

Kacang mete matang dipilih oleh pertama menghilangkan
semua yang rusak dan manja dan terutama di
mana proses fermentasi sudah
mulai. Kacang mete dicuci dengan merendam
dalam air klorin selama sekitar 30 menit agar
untuk menghilangkan kotoran dan mikroorganisme dan akhirnya
dicuci dengan air mengalir untuk menghilangkan sisa
klorin. Setelah menimbang seluruh mete dicuci
gagang bunga yang dipisahkan dan ditimbang. The
jus batang diperoleh dengan menghancurkan
batang dipisahkan dan menyaring melalui kapas
kain. ºBrix dari jus gagang bunga terpisahkan kemudian
ditentukan. Nilai-nilai ºBrix digunakan untuk menghitung
konsentrasi gula selama fermentasi alkohol.
Untuk memurnikan air, 3ml dari gelatin (10%) per mL
jus ditambahkan sehingga harus pektin dapat
dihapus. Amonium sulfat dan kalium
fosfat sebagai nutrisi dan kalium metabisulfit
sebagai disinfektan juga ditambahkan. Dalam rangka untuk mendapatkan
anggur mete dengan konsentrasi alkohol lebih tinggi
dari 100 g / L, gula ditambahkan ke pangkal jus
chaptalization, untuk mendapatkan konsentrasi awal
120 g / L. Oleh karena itu, 30 g / L gula ditambahkan pada
awal fermentasi dan sesudahnya 170 g / L,
ketika konsentrasi sakarosa dalam medium
turun menjadi 10 g / L. Dengan cara ini penghambatan sukrosa
berkurang. Fermentasi alkohol dimulai oleh
inokulasi harus melalui penambahan 20g / L
dari Fleischmann TM Sacharomyces cerevisiea umum
tukang roti ragi. Fermentasi terputus ketika
tingkat konsentrasi substrat turun menjadi kurang dari 20g / L,
yang mencirikan anggur kering dan sesuai untuk
produksi cuka. Konsentrasi di g / L dari
substrat (S), produk (P), biomassa (X) dan total asam
serta pH dipantau selama 48
jam fermentasi alkohol. Sebuah filtrasi vakum
dilakukan untuk menghilangkan mikroorganisme. The
anggur disaring dituangkan ke hijau gelap dipasteurisasi
botol kaca dan penuh untuk digunakan dalam
produksi cuka mete anggur.