Mango wine

Fruits are used to produce a variety of alcoholic beverages including different types of fruit wines, and their distillates are known as brandy. Mango is a tropical fruit highly suitable for use in the juice and wine industries, due to its deep brilliant golden orange color, strong aroma, good taste and excellent nutritional properties.

In general, different mango varieties have different taste and quality. Variety of mango used for own making showed a greater influence on quality of produce wine.

Higher alcohols may include certain sensory characteristics although they constitute a relatively lesser quantity of the total substances. The percentage of ethanol produced in mango wine is between 7% and 8.5% (w/v), when no sugar is added, and comparable with moderate grape wines.

Glycerol concentration in mango wines is between 5.7 and 6.9 g/L. Another parameter, which influences the quality of wine highly, is acidity. The main organic acid present in mango must and produced wine is malic acid; and the acids are less than 1g/L.

Esters have a critical importance in wine quality as they provide pleasant aroma sensations. In the mango wine produced from different varieties, the concentration of esters varied from 15 to 35 mg/L.
Mango wine