Mango vinegar

Mango is most usually eaten raw. However, production volumes of this fruit are high and large quantities are often waste. Peels and stones of mango wastes have been made into vinegar. The peel and stones account for nearly 20-30% of the fruit and constitute the waste.

Vinegar is produced form mango pulp by alcoholic fermentation as a first step and acetification as a second step.

The pulp is usually diluted in water and filtered through a filter cloth to obtain the juice.

Prior to alcoholic fermentation, sugar can be added to this juice to obtain sufficient ethanol concentration.

In the process, the strain of   Saccharomyces cerevisiae was used to initiate fermentation.

The next step, oxidation of the alcohol to acetic acid is carried by acetic acid bacteria Acetobacter aceti.

The final mango vinegar has an acidity of around 5.3% acetic acid, light yellow color pleasant flavor and was acceptable organoleptically. The appearance and taste is similar to that of white wine vinegar.
Mango vinegar