Production, optimization and characterization of wine from mango (Mangifera indica Linn.).

Ten mango cultivars which are commonly found in the region were selected for the study. Optimization of fermentation conditions (like yeast strain, pectinase enzyme, pH and temperature) and production of higher alcohols and other volatile compounds during wine fermentation were investigated. To prepare wine, the fruits were peeled and juice (must) was extracted immediately after crushing (control) and also after 10h of pectinase treatment. The cv. ‘Raspuri’ gave the highest juice yield (600 ml/kg) followed by cv. ‘Banganpalli’ (570 ml/kg). The sugar content of must ranged from 15 to 18% (w/v). The recovered juice was fermented at 15 and 20C and the ethanol concentration of mango wine ranged from 6.3 to 8.5 per cent. Fermentation efficacy of three yeast strains, viz. Saccharomyces cerevisiae CFTRI 101, Palm Wine Isolate and Baker’s Yeast was done and highest score was obtained for ‘Banganpalli’ wines with yeast strain S. cerevisiae CFTRI 101 followed by ‘Alphonso’ and ‘Totapuri’. Pectinase enzyme treatment increased the yield of juice and ethanol production also. Total volatile composition of mango wine was evaluated using GCMS and identified 33 compounds having fruity aroma characters. More volatiles were observed in wine produced from ‘Banganpalli’ cultivar (343 mg/l) than wine from ‘Totapuri’ cultivar (320 mg/l).