Production and characterization of wine from mango fruit (Mangifera indica L)
Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major portion (nearly 60-70%) of the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present study, six varieties of mango, which are abundantly available in the...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 2005-12, Vol.21 (8-9), p.1345-1350 |
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| container_title | World journal of microbiology & biotechnology |
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| creator | Reddy, L.V.A Reddy, O.V.S |
| description | Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major portion (nearly 60-70%) of the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present study, six varieties of mango, which are abundantly available in the region were selected for wine production and the conditions for juice extraction were optimized. It was found that the mango juices were similar to grape juice in terms of sugar and acidity. After fermentation, the ethanol concentration was 7-8.5% w/v, the methanol concentration was slightly higher than that of grape wines and other volatile compounds were present in comparable amounts. From the physicochemical characteristics of the mango wine produced, it was observed that aromatic components were comparable in concentration to those of grape wine. |
| doi_str_mv | 10.1007/s11274-005-4416-9 |
| format | Article |
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A major portion (nearly 60-70%) of the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present study, six varieties of mango, which are abundantly available in the region were selected for wine production and the conditions for juice extraction were optimized. It was found that the mango juices were similar to grape juice in terms of sugar and acidity. After fermentation, the ethanol concentration was 7-8.5% w/v, the methanol concentration was slightly higher than that of grape wines and other volatile compounds were present in comparable amounts. From the physicochemical characteristics of the mango wine produced, it was observed that aromatic components were comparable in concentration to those of grape wine.</description><identifier>ISSN: 0959-3993</identifier><identifier>EISSN: 1573-0972</identifier><identifier>DOI: 10.1007/s11274-005-4416-9</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>Acidity ; alcoholic fermentation ; Biological and medical sciences ; Biotechnology ; Ethanol ; Fermentation ; fruit juices ; Fruits ; Fundamental and applied biological sciences. 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| identifier | ISSN: 0959-3993 |
| ispartof | World journal of microbiology & biotechnology, 2005-12, Vol.21 (8-9), p.1345-1350 |
| issn | 0959-3993 1573-0972 |
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| source | SpringerNature Journals |
| subjects | Acidity alcoholic fermentation Biological and medical sciences Biotechnology Ethanol Fermentation fruit juices Fruits Fundamental and applied biological sciences. Psychology Mangifera indica mangoes physicochemical properties Vitaceae Vitis vinifera Wines |
| title | Production and characterization of wine from mango fruit (Mangifera indica L) |
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