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Production and optimization of mango (Mangifera indica) fruit wine
Value addition of mango fruit
Inglese
86 b
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The purpose of this study was to reduce these postharvest losses by diversifying the available value addition options through optimal production of high quality wine. The study was divided into four parts: collection and physicochemical analysis of samples for wine production; optimization of fermentation conditions; characterization of chemical and sensory properties of the wine produced. Harvesting of mango fruits was done in October and December 2011 and March 2012. The fruits were then washed with tap water and a detergent and stored at 20şC and 85-90% relative humidity to ripen. Ripeness was determined by firmness using a rheometer. The physico-chemical properties determined were juice yield, °Bx, pH, reducing sugars and titratable acidity.The wine produced was analyzed for alcohol content, pH, residual °Bx, volatile acidity and titratable acidity.Juice recovery was highly dependent on variety with Kent yielding 72.8%, Apple 71.3% and Ngowe, 67.6%. The extracted juice had a high sugar content ranging from 17.0 to 23.9°Bx. The sensory evaluation indicated that mango wine exhibited similar sensory characteristics as compared with a reference grape wine.
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