Articles
EVALUATION OF COMMERCIAL MANGO CULTIVARS OF NORTH INDIA FOR WINE PREPARATION
Article number
1066_24
Pages
207 – 211
Language
English
Abstract
Three commercial cultivars of mango (Mangifera indica L.) grown in north India, viz., Dashehari, Langra and Chausa, were evaluated for their suitability for wine production.
The diluted pulp was ameliorated with sugar and citric acid to maintain a TSS of 20°Brix and acidity 0.5% before inoculation with Saccharomyces cerevisiae. After completion of fermentation at 16°C, the wine was siphoned and kept for aging for two months.
The prepared wines, having around 10% alcohol content, were analyzed for certain biochemical and sensory attributes at 0 and 6 months of storage.
The wines had 9.6-12.0°B TSS, 0.54-0.71% titratable acidity, 2.0-21.0 mg 100 ml-1 ascorbic acid, 3.4-11.0% reducing sugars and 34.4-72.8 mg 100 ml-1 tannins.
HPLC analysis revealed presence of gallic acid, catechin, epi-catechin, caffeic acid, p-coumeric acid and kaempferol as the major phenolics in the mango wine.
Decrease was observed in ascorbic acid and tannin contents of wine after 6 months of storage.
Sensory evaluation after 6 months of storage indicated that highest score was obtained by Langra wine followed by Dashehari and Chausa wines.
The diluted pulp was ameliorated with sugar and citric acid to maintain a TSS of 20°Brix and acidity 0.5% before inoculation with Saccharomyces cerevisiae. After completion of fermentation at 16°C, the wine was siphoned and kept for aging for two months.
The prepared wines, having around 10% alcohol content, were analyzed for certain biochemical and sensory attributes at 0 and 6 months of storage.
The wines had 9.6-12.0°B TSS, 0.54-0.71% titratable acidity, 2.0-21.0 mg 100 ml-1 ascorbic acid, 3.4-11.0% reducing sugars and 34.4-72.8 mg 100 ml-1 tannins.
HPLC analysis revealed presence of gallic acid, catechin, epi-catechin, caffeic acid, p-coumeric acid and kaempferol as the major phenolics in the mango wine.
Decrease was observed in ascorbic acid and tannin contents of wine after 6 months of storage.
Sensory evaluation after 6 months of storage indicated that highest score was obtained by Langra wine followed by Dashehari and Chausa wines.
Publication
Authors
N. Garg, S. Kumar, P. Yadav , A. Dikshit
Keywords
mango, ‘Dashehari’, ‘Langra’, ‘Chausa’, wine, Saccharomyces cerevisiae, fermentation
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