SummaryThe nutrient analyses of cashew apple juice was carried out and its ability to support the growth of the wine yeast strain NCYC 125 and three other locally isolated ethanol-tolerant yeast strains were investigated. The cashew apple juice contains 7.8% reducing sugars, 4.4% brix, 0.039% total nitrogen 0.455% ash and pH of 3.8. The cashew apple juice was supplemented with yeast extract, urea and KH,PO,. Growth of the four ethanol-tolerant yeast strains in supplemented and unsupplemented cashew apple juice were compared. Each nutrient used for supplementation supported the ethanoltolerant yeast differently. The wine yeast NCYC 125 had its highest biomass concentration of 13.78 g/L in medium supplemented with yeast extract, while strain Y271 had 13.49 g/L in medium supplemented with urea. Other yeast strains Y276 and Y279 had 10.93 g/L and 9.79 g/L respectively in media supplemented with combination of all nutrients used for supplementation. Based on the level of sugar, crude protein, trace metal constituents and its ability to support the growth of the yeasts the use of cashew apple juice as feed-stock for single cell protein (SCP) and for wine production is suggested.