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

Mango wine

Mango is most usually eaten raw. However, production volumes of this fruit are high and large quantities are often wasted.

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

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