Those wasted mangoes can be used for production of jelly, wine and vinegar, which have an important added value as by-product. In general different mango varieties have different taste and quality.
Quality of mango wine depends on having the appropriate fruit maturity.
*an appropriate ripening stage
*the ration of mango flesh to water Variety of mango used for wine making showed a greater influence on quality of produced wine.
Higher alcohols may influence certain sensory characteristics although they constitute a relatively lesser quantity of the total substances.
The concentrations of higher alcohols varied significantly with the mango variety ranging from 131 to 343 mg/L. Approximately 500 mL of juice can be obtained from 1 kg of mangoes.
To produce 1L of wine, it requires approximately 1250 mL, as they would be fermentation and evaporation losses.
Mango wine
