CONSUMER ACCEPTANCE OF TROPICAL WINES FROM ALOE VERA (Aloe barbadensis) AND CASHEW APPLES (Anacardium occidentale L.) IN THE BRITISH VIRGIN ISLANDS

The production and acceptability of wines produced from Aloe vera leaves (Aloe barbadensis Mill) and cashew apples (Anacardium occidentale L.) were investigated. Sensory paired comparisons between A. vera sweet wines (8.6-8.65°Brix; 10.60-10.63% alcohol) with A. vera dry wines (3.20-3.30°Brix; 10.35-10.48% alcohol) and cashew sweet wines (9.30-9.50 °Brix, 11.86-11.90 % alcohol) with cashew dry wines (4.10-4.30°Brix; 11.59-11.69% alcohol) indicated a difference (p