Studies on Wine Production From Mango Fruits and Its Quality Evaluation

Abstract

Mango, "The King of Fruits" is known for its taste, flavor, attractive color and nutritional value. India is the major producer of mango among the countries in the world. The under-utilization of mango and its post harvest losses has been a grave problem for mango cultivators. This pmticular fruit is not exploited fully despite the fact that it has a very good sugar content and antioxidant activity. Because of the sugar content present, mango juice is a very good substrate for fermentation. In order to prevent the post harvest loss, mango juice can be used for wine production. Three mango cultivars which are commonly found in the region were selected for the study. Optimization of fermentation conditions (like yeast strain, pectinase enzyme and inoculum concentration) and production of higher alcohols and other physicochemical characteristics during wine fermentation were investigated. To prepare wine, the fruits were peeled and juice (must) was extracted immediately after crushing and also after I 2 h of pectinase treatment. Pectinase enzyme treatment increased the yield of juice and ethanol production also. This work has been done to study the conditions that affect the fermentation of wine from mango. Mango juice of Dasheheri, Chausa and Gulab Gamun was divided into 3 parts, which contained an inoculum concentration of 5%, I 0%, and 15% , two yeast strains( IARI and native) for each and the pH was adjusted to 4.0 and sugar concentration was adjusted to 2o·s by adding sugar solution. The variety Chausa recorded highest TSS content (12.8) followed by the varieties Dasheheri (1 1·8) and Gulabjamun (10.8). The higher value of' ethanol production was found l 0. 70 v/v of the sample of chausa having 15% inoculum concentration and IARI strain after 30 days. The lowest value of ethanol production was observed 4.60 v/v of the sample of gulab jamun having 5% inoculum concentration with both strains after 60 days. For sensory evaluation, wines were compared for color, aroma, taste, and general acceptability on a scale of I to 9.