Different factors affecting the Mango (Mangifera Indica) Wine Fermentation

• Published in: Journal of pharmaceutical sciences and research 2019-03, Vol.11 (3), p.966-970
• Main Authors: Minh, Nguyen Phuoc, Pham, Van Thinh, Thao, Doan Thi, Mai, Pham Xuan, Oanh, Tran Thi Kieu, Thai, Ho Quang
• Format: Article
• Language: English
• Subjects: Antioxidants; Biocatalysts; Biotechnology; Enzymes; Ethanol; Fermentation; Flavonoids; Food science; Phytochemicals; Quality; Value added; Yeast
• ISSN: 0975-1459

An alternative way of preserving surplus mangoes could be to ferment the juice to fruit wine. [...]we explored a wine fermentation from mango by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. Mango juice fermentation was performed at 30°C for 72 h under micro-aerophilic conditions.8 Production of ethanol from mango (Mangifera indica L.) fruit juice fermentation was investigated.9 A study was to address the problem of large post harvest losses of mangoes by employing yeast fermentation technology to produce a more stable, value-added product in this case fruit wine.10 The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C.11 Production of ethanol from mango (Mangifera indica L.) peel by Saccharomyces cerevisiae was examined.12 A study was to determine the effects of temperature and yeast concentration on the fermentation kinetics and chemical properties of Apple mango fruit wine through process optimization.13 Production and Evaluation of Fruit Wine from Mangifera indica was examined.14 It was found that the mango juices were similar to grape juice in terms of sugar and acidity. [...]8.510% (w/v) of ethanol was obtained from the fermentations which were conducted without adding any nutrients. Mature and ripe mangoes with their high composition of fermentable reducing sugars such as glucose, sucrose and fructose could serve as substrates for fruit wine production using wine yeast (Saccharomyces cerevisiae), thus transforming a perishable products to more stable and value added product. [...]production of wine from this fruit can help increase wine variety and reduce post-harvest losses.