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Production of Wine from Mango Fruit: A Review

Article · January 2014

DOI: 10.5958/2277-9396.2014.00002.6

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4

Production of Wine from Mango Fruit: A Review

L. V. A. Reddy*, O. V. S. Reddy2 and V. K. Joshi3

1
Department of Microbiology, Yogi Vemana University, Kadapa, India-516 003
2
Department of Microbiology, Sri Venkateswara University, Tirupati, India-517 502
3
Department of Postharvest Technology, Dr. Y S Parmar University of Agriculture and Forestry, Nauni, Himachal Pradesh,
India-173 230

*Corresponding author: L.V.A. Reddy; lvereddy@[Link]

Abstract

India is the largest producer of fruits in the world with an annual production of 46 million tons, However
accounting to 10% of world production 20-30% of production get spoiled and remain unutilized as
post-harvest losses and mango is no exception. Mango (Mangifera indica L.) is the most popular and
the choicest fruit of India. Wine production from mango is a very good alternative to utilize the surplus
and value addition. The literature available on mango wine production and characterization, the need of
fruit wine and mango wine production and optimization of conditions has been reviewed briefly. Then
characterization of mango wine in terms of primary metabolite, ethanol and secondary metabolites like
glycerol, volatile flavour compounds and phenolic compounds and antioxidant potentiality has also been
covered. Cell immobilization in mango wine production, stabilization, other varieties of fermentation
products like vermouth and cost economics has been focussed efforts to utilize the surplus for wine
production, has potential to contribute considerably postharvest loss reduction and providing value
added products..

Keywords: Mango, wine production, optimization of fermentation conditions, volatile compounds,

antioxidant activity.

Production and consumption of fermented beverages like and Attri 2005). European explorers in the 16th century
wine is an ancient practice. However, production and introduced the wine into the new world (Amerine et al.,
consumption of fruit based distilled alcoholic beverages is a 1980). Wine has been made in India for as many as 5,000
later development. Different aspects of fruit based alcoholic years. In most of the world’s wine regions, at least until
beverage other than grapes have been investigated (Barnett around the middle of the 1980s, wine has been made by
1980). Rigveda amply testifies that the wine is perhaps the fermentation with the indigenous yeasts present on the
oldest fermented product known to man. However, still the grapes when harvested, or introduced from the equipment
actual birthplace of wine is unknown though it had been and cellar during the vinification process. Recently, in order
prepared somewhere in 350 BC (Robinson 1994; Joshi to ensure that must fermentation is rapid and complete and
 Reddy et al.

can produce wines of reproducible character and quality, with a share of 24% of the India’s production coupling with
the practice of adding selected yeasts to slightly sulphited highest productivity (APEDA 2014). Mangoes are highly
musts has become widespread. Presently, the majority perishable tropical fruit, with a shelf life of 2-4 weeks at
of commercial wine yeasts are strains of Saccharomyces 10-15°C (Yahia 1998), limiting their availability in fresh
cerevisiae, including those described by enologists as S. markets. An alternative and profitable method of using
bayanus, which has been re-identified in most cases as S. mangoes for winemaking could become widely acceptable.
cerevisiae. Many investigators have carried out much research on
mango composition, and on cultivation aspects and this
Fruits are highly perishable commodities and have to be review will give the detailed upto date knowledge on mango
either consumed immediately or preserved in one or the wine research.
other form. In the developed countries, a considerable
quantity of fruit is utilized, but in developing countries, 4%
lack of proper utilization results in considerable postharvest 3%
3%

losses, estimated to be 30-40%. The increased production 5% Bananas

can be soaked profitably, if fruit wines are produced (Sandhu 7% 38%
Mangoes

and Joshi 1995). Setting - up of fruit wineries besides Oranges

Apples
industrialization of the fruit growing belts could result in Lemons and Limes
economic upliftment of the people, generating employment Pineapples

opportunities and providing better returns of their produce Grapes

40%
to the orchardists (Amerin et al., 1980; Fowles 1989; Joshi et
al., 2004). Availability of technology is the single important
factor determining the production though cost and type of
Figure 1: Production of different fruits in India (2004)
the product is also a significant consideration in popularising
the product. So production of fruit wines in those countries (Source: APEDA 2014)
where fruits other than grape are grown would certainly be
advantageous. Why wine production from mango pulp
The world’s total annual mango fruit production was The ever-increasing fruit production calls for development
estimated at 35 million tonnes. Global production of mangoes of preserving and processing technologies. In India, efforts
is concentrated mainly in Asia and more precisely in India have been made to utilize the surplus (after export) and
that produced 12 million tonnes per annum. Mangoes are small and unattractive mangoes for various purposes; one
cultivated in 85 countries. Asia and the oriental countries of the alternatives is wine production. Fruits are utilized to
produced around 80% of the world‘s total production. Major produce a variety of alcoholic beverages including different
mango producing countries are India, China, Thailand types of fruit wines and their distillates are known as brandy.
and Pakistan. The crop is significantly important in the These beverages have been a part of food of man ever since
fruit economy of India and is the 3rd largest industry in the his settlement in Tigris Euphrates basins and were used
country. In India mango is grown in 2 million acres and it as therapeutic agents. While fruit wines are produced and
occupied 40% of total fruit production (Fig 1). It is the most consumed throughout world, hard liquors still constitute
cultivated area occupied crop in India with 60% of the total the big chunk of alcoholic beverages consumed in India.
area under fruits. More than 25 types of mango cultivars A review of research on wine production done in India
are available in India that is widely cultivated all over the revealed that an impressive progress has been made in the
world (Anon 1962). In Andhra Pradesh mango occupying development of technologies for preparation of wines of
an area of 3.7 lakh hectares, with an annual production different types from various fruits. Successful marketing of
of 44.07 lakh tonnes, has placed the state in first position grapes and apple wines in India is an indicator of potential

34
 Production of Wine from Mango Fruit

Indian market waiting for fruit wines (Joshi and Pandey 3.8 to 4.5 (Table 1). It was suggested that the concentration
1999; Joshi and Parmar 2004). of ethanol, organic acids, tannins and aromatic volatiles
compounds produced were different with mango variety
(Table 3). Recently, Li et al., (2012) studied the quality of
Screening of mango varieties mango juices of three varieties, R2E2, Harum Manis and
Suitability of mango cultivars for wine production is found that Nam Doc Mai as the best variety.
generally carried out based on juice quality, quantity and the
physio-chemical characteristics. Screening of commercially
Screening of yeast strain
available mango cultivars for winemaking has been reported
by Czyhrinciwk (1966); Kulkarni et al., (1980); Onkarayya Inoculation of must with selected yeasts minimize the
and Singh (1984) and Obisanya et al., (1987). According inf luence of wild yeast on wine quality though the
to their reports, the composition of wine is changed with contribution of wild yeasts to the synthesis of volatile
mango variety used in the fermentation and screening and compounds during inoculated fermentations is not known.
selection of good mango variety is essential. Kulkarni et al., In mango wine fermentation, different investigators used
(1980) screened 13 cultivars available in north India for their different yeast strains. Fifteen morphologically different
suitability for wine making and suggested that wine made groups of yeasts were isolated from fresh, fermenting and
from varieties Fazri, Langra and Chausa were good. Reddy fermented juice of two varieties of mango (Suresh et al.,
and Reddy (2005) screened 10 mango cultivars and among 1981). Onkarayya and Singh (1984) used the S. cerevisiae
the ten varieties they used, six varieties showed promising strain and Reddy (2005) have screened the three types of
juice yields (450-550ml/1kg mango). In mango, three types yeast strains that were isolated from different sources. To
of sugars are present viz., glucose, fructose and sucrose. evaluate the fermentation performance, the yeast strains
The totals soluble solids (TSS) of the mango juice are in the are subjected to different temperature and pH during
range of 14.2 to 20.5%. Banginapalli (20.5%) variety had fermentation. From the three yeast strains, Saccharomyces
high TSS and titrable acidity as tartaric acid ranged from cerevisiae CFTRI 101 showed promising results at all the
0.310 to 0.462% (w/v). The pH of the juices is in the range of conditions followed by the yeast strain isolated from palm

Table 1. Physicochemical characteristics of mango pulp

Mango variety Juice yield Reducing Titrable pH TSS* (%)

(ml/Kg) sugars acidity (%)
(% w/v)
Alphonso 570± 10 16.3±1.32 0.33 4.1±0.53 16.0±1.2
Raspuri 600 ± 13 15.5±2.21 0.43 3.9±0.86 14.2±1.8
Banginapalli 550 ± 17 18.5±1.24 0.32 4.0±0.6 20.5±0.79
Totapuri 500 ± 22 16.0±1.0 0.31 4.2±1.0 16.5±1.2
A. Banesha 500 ± 15 18.0±0.8 0.32 4.5±0.45 20.1±1.42
Neelam 480 ± 20 15.5±1.7 0.42 4.3±0.8 15.5±1.5
Mulgoa 468 ± 8 14.3±1.4 0.42 4.3±0.5 15.0±1.24
Suvarnarekha 470 ± 12 15.0±0.55 0.40 3.9±1.3 14.4±0.58
Rumani 475 ± 14 14.5±1.0 0.39 4.2±0.72 14.6 ±1.43
Jahangir 460 ± 10 15.6±1.62 0.46 4.6±0.56 14.2±1.3
(Source: Reddy and Reddy 2009)

35
 Reddy et al.

wine and the yeast strain that was purified from commercial Reddy (2005) and Reddy and Reddy (2009a) to optimize the
baker’s yeast. (PWY1). The baker’s yeast could not ferment conditions for maximum extraction of juice, using different
or utilize the complete sugar from the mango must, and the levels of pectinase enzyme and different incubation periods
fermentation rate is also slow. The palm wine yeast strain’s at 28+ 0C. Based on these studies, 0.6% pectinase and 8h of
fermentation rate was comparable to that of CFTRI 101, but incubation time were selected for obtaining the juice from
it could not tolerate high concentrations of ethanol, which is the pulp. The juice was separated by centrifugation and the
the most desirable character for wine fermentation. Recently, clear juice was used for the preparation of wine by slight
Li et al., (2012) conducted a study to compare the chemical modification of the method described. Pectinase treatment
and volatile composition of mango wines fermented increased the juice yield and fermentability of mango
with Saccharomyces cerevisiae var. bayanus EC1118, S. pulp. In addition to this, pectinase treatment increases the
cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. fermentation performance, as well as chemical component
cerevisiae [Link]. Strains EC1118 and [Link] production, during wine fermentation. The total higher
showed similar growth patterns but strain CICC1028 grew alcohol content was higher in pectinase treated wines in
slightly slowly. Mixed culture technology was also used comparison with control wines. Recently studies were
to improve the wine quality (Li et al., 2012 Sudheer et al., conducted to evaluate the influence of pulp maceration
2011). Impact of williopsis yeast strains was studied by Li et and β-glucosidase on mango wine physico-chemical
al., (2012). They found that the retaining of most terpenoids properties and volatile profile et al., 2013. It was observed
derived from mango juice unlike mango wine fermented that the wine with pulp contact contained about ten times
with Saccharomyces cerevisiae, suggesting the mango wine higher α-terpinolene and up to three times higher acetate
could retain the aromatic hints of fresh mango. esters than the wine without pulp contact, but mitigated the
production of medium-chain fatty acids and relative ethyl
higher quantity of ethyl esters up to six times. β-glucosidase
Optimization of mango wine production conditions enhanced terpenols by up to ten times and acetate esters by
Reddy and Reddy (2005) have studied the preliminary up to three times. Furthermore, enzyme treatment mitigated,
process for the production of wine from mango. Kumar et al., by up to five times, the formation of medium-chain fatty
(2009) optimized the fermentation conditions, temperature, acids and ethyl esters to moderate levels. Sensory evaluation
pH and inoculum size using Response Surface Methodology showed pulp contact, and β-glucosidase not only improved
(RSM). Reddy and Reddy (2010) have been investigated the the intensity and complexity of wine aroma but balanced
effect of fermentation conditions like temperature, pH, SO2 odour attributes (Li et al., 2013). Finally, it is suggested that
and aeration on mango wine composition and yeast growth. the pectinase and other carbohydrate hydrolytic enzyme
treatment is useful and essential to produce more quality
wines from the fruits fruits like mango.
Enzyme Treatment
Pectolytic enzymes have been used in fruit juice processing
Temperature
for several purposes like extraction, clarification,
liquefaction and maceration (Rombouts and Pilnik 1978; Temperature have the positive influence on fermentation-
Pilnik and de Vos 1983; Sreenath et al., 1987, 1995). Since to some extent, temperature increases the yeast growth,
the mango pulp contains high quantity pectin and thus, needs speed of enzyme action (approximately doubles with every
pectinase treatment for the clarification of juice. A decrease 10 oC rise), cell sensitivity to the toxic effect of alcohol
of 50% or more of the relative viscosity of mango pulp increases with temperature due to increased membrane
resulted from different times of maceration with pectolyase fluidity. This may partially explain the rapid decline in
and with 3 of the 4 commercial enzyme preparations (Sakho yeast viability at temperatures above 20oC during wine
et al., 1998). Preliminary studies have been carried out by fermentation (Torija et al., 2002). Reddy and Reddy (2010)

36
 Production of Wine from Mango Fruit

reported that the starting of fermentation, reaching of quality wines. Response surface methodology was also
maximal cell population and decline of yeast population at used in optimization of fermentation conditions. According
15oC and 20oC are slow compared to fermentations at 25oC, to Kumar et al., (2009) the optimum pH for mango wine
30oC and 35oC. It was observed that the fermentations at fermentation was 3.8.
30oC was completed in short time and consumed all the
available sugars. Further increase in temperature (at 35oC)
delayed the fermentation and left residual sugars. High yeast
Sulphur dioxide (SO2)
mortality might have caused a slower fermentation rate in Sulfur dioxide plays an important role in wine production
the final stages of the fermentation at 35oC. In contrast, as it is an anti-microbial agent, and as such is used to help
low temperature fermentations, which started more slowly, curtail the growth of undesirable fault producing yeasts
consumed faster all the sugars because the high biomass and bacteria and it acts as an antioxidant, safeguarding the
was maintained throughout the process. The sum of all the wine’s fruit integrity and protecting it against browning.
secondary metabolism products increased as fermentation Addition of SO2 does not cause any delay on the onset of
temperature increased from 15oC to 35oC. Temperature the alcoholic fermentation except in higher concentrations
affects not only the fermentation kinetics (rate and length (200 mg/l). At normal dose (100 mg/l, which generally used
of fermentation) but also the yeast metabolism, which in commercial wine fermentations) slight stimulatory effect
determine the chemical composition and the quality of wine. was observed in the initial stages of fermentation (first 2 to
Several authors observed the increased glycerol levels than 3 days). Alcoholic fermentation in both cases completes in 7
the control at high temperature (Totija 2002; Cardi 2003; days. Apart from slight enhancement in ethanol production,
Kourkoutas et al., 2003a; Reddy and Reddy 2009b and 2010). SO 2 also caused some effects on volatile compound
Increase in temperature increased the volatile composition synthesis during fermentation. It slight increased the
and also yeast biomass. At higher temperatures more acetaldehyde concentration, the effect was dose dependent
glycerol is produced. The enhanced production of glycerol (at 100 ppm it produced 30 mg/l as compared to 25 mg/l at
at warm temperatures counters the bitterness of tannins, without SO2) (Reddy and Reddy, 2011). However, SO2 has
and generates a smoother mouth-feel. The fermentation little effect on wine quality. But high concentrations can
at low temperatures such as <15oC leads to more aromatic decrease the yeast growth. It has been suggested that SO2
and paler wines. Based on the published work it can thus can stimulate the fermentation by Saccharomyces in wine
be suggested that the fermentation temperature has great by inhibiting the polyphenol oxidase. On the basis of the
influence on the wine quality and yeast growth compared results obtained, it could be confirmed that the addition
to all other tested variables. of SO2 induces acetaldehyde formation by yeast in mango
wine fermentation. Similar results have been observed in
production of grape wine and cider making (Herraiz et al.,
pH
1989; Herrero et al., 2003).
Optimum pH value is necessary for yeast growth and ethanol
production. Most of the yeasts grow very well between pH
4.5-6.5 and nearly all species are not able to grow in more
Oxygen (O2)
acidic or alkaline media. Low or high pH values are known When correctly applied, oxygen interacts with both the
to cause chemical stress on yeast cell. The enzyme aldehyde yeast and the wine/must in such a way that yeast health
dehydrogenase activity is increased at high pH values and is improved, fermentations encounter less problems, and
acetic acid is produced. This oxidation generates a molecule the resultant wine quality is often more approachable
of NADH, which requires re-oxidation to maintain the redox with fresher aromas and tastes than it had been previously
balance of the cell (Walker, 1998). It is also confirmed observed (Seha 2006).Reddy and Reddy (2011) have
that the optimum pH is very important to produce good reported that the aeration can improve the cell growth and
initial fermentation rate. The fermentation was completed

37
 Reddy et al.

faster (5 days) with aeration and it took longer time in the wine. The percentage of ethanol produced in the mango
absence of oxygen. The viability of yeast cells was increase wines was between 7-8.5% (w/v), when no sugar is added
(8 X 106 cells/ml) with aeration than in absence of oxygen and is comparable with moderate grape wines (Table 2).
(5 X 106 cells/ml). Oxygen appears to be involved in the Glycerol concentration in mango wines is between 5.7-6.9
synthesis of oleic acid and ergosterol, which stimulates g/L. Acids Another parameter, which highly influences the
yeast growth under anaerobic conditions. Presence of quality of wine, is its acidity. The main organic acid present
dissolved O2 increases both the ethanol and yeast biomass. in mango musts and produced wine was malic acid; and the
Finally, it can be conclude that optimization of fermentation other acids were less than 1 g/L.
conditions are very crucial in obtaining best quality wine
from mango juice.
Higher Alcohols and other Flavour Compounds
Mango fruit is known to have good aroma and flavour.
Characterization of mango wine
wherein is because of the volatile components that are
Mango wine has been characterized in terms of ethanol present (Pino and Queris 2010) and import such aroma to
and glycerol concentration, higher alcohols, carotenoids, the wine also. The flavour of mango wine depends on many
ployphenols and volatiles present (Reddy et al., 2009; Kumar factors, fermentation conditions, varietal or fermentative
et al., 2009; Varakumar et al., 2010 and Li et al., 2010). compounds, which are present in highly variable amounts,
and are mainly alcohols, esters, terpenes, sulphur compounds,
acids and lactones (Reddy et al., 2009; Li et al., 2010). Volatile
Ethanol and Glycerol aroma compounds are present in fruit juices and many are
The principal metabolite produced during wine fermentation synthesized by wine yeast during fermentation. Reddy et
is ethanol. From the fermentation of mango juice, ethanol al., (2009) screened many varieties for wine production
was produced in higher concentration than other metabolites. and it was found that the three varieties, Banginapalli,
In general, the concentration of ethanol contributes to the Alphanso and Totapuri cv of mangoes are well suitable. The
whole characteristic quality and flavour of the produced three major compounds (alcohols, esters and organic acids)

Table 2: Physicochemical characteristics of mango wine produced at 22 ± 2oC and pH 5

Residual Higher Total Tannins Colour

Ethanol T.A* V.A*
Mango variety pH Sugars alcohols esters % (w/v) OD at
(%w/v) (%v/v) (%v/v)
(g/l) (mg/l) (mg/l) 590nm
Alphonso 7.5 0.650 0.100 3.8 2.1 300 25 0.011 0.22
Raspuri 7 0.735 0.210 3.8 2.4 200 29 0.072 0.18
Banginapalli 8.5 0.600 0.181 3.7 2.0 343 35 0.012 0.23
Totapuri 7 0.622 0.121 4.0 2.0 230 20 0.012 0.17
A. Banesha 8 0.610 0.110 4.0 2.0 320 30 0.013 0.25
Neelam 6.5 0.826 0.234 3.6 2.5 131 15 0.014 0.21
Mulgoa 6.3 0.621 0.109 3.9 3.0 152 18 0.065 0.28
Suvarnarekha 6.8 0.630 0.153 4.1 2.3 175 22 0.025 0.19
Rumani 6.9 0.618 0.125 4.0 2.1 212 15 0.027 0.24
Jahangir 7.1 0.646 0.138 3.8 2.0 256 21 0.042 0.16

(Source: Reddy and Reddy 2009)

38
 Production of Wine from Mango Fruit

Table 3: Composition of volatiles forms three different mango varieties (Banginapalli, Alphnso and Totapuri) fermented at
25±2oC and pH 4.5for 10 days.

[Link] Retention Name of the compound Banginapalli Alphanso Totapuri

Time (RT) (mg/l) (mg/l) (mg/l)
Alcohols
1 1.271 Ethanol% 8.5 7.5 7
2 1.350 Ethyl ether solvent solvent solvent
3 1.492 1-propanol 54.11 42.32 47.13
4 1.729 Isobutyl alcohol 102.40 115.14 98.87
5 2.581 Isoamylalcohol 125.2 108.40 140.44
6 2.850 Pentane- 2 one 1.43 1.15 1.51
7 4.823 2-furan methanol 0.123 nd 0.216
8 6.535 Hexane-1-ol 1.42 1.02 nd
9 12.900 Phenethyl alcohol 22.15 24.15 20.48
10 19.414 Cyclohexane methanol 1.13 nd 1.34
11 42.58 n-pentanedecanol 0.610 nd tr
Esters
12 1.665 Ethyl aetate 35.15 30.42 27.48
13 6.876 Ethyl hexanoate 0.942 0.671 0.552
14 15.92 Ethyl octanoate 1.150 1.06 1.451
15 20.124 Ethyl decanoate 2.34 1.86 1.43
16 33.62 B-phenylethyl butanoate nd 0.62 0.92
17 19.67 Dimethyl styrene 1.11 1.34 1.09
Acids
18 1.950 Acetic acid 0.201 0.163 0.155
19 3.292 Propanoic acid 0.145 0.217 0.184
20 3.829 Butanoic acid 0.932 0.745 0.874
21 12.655 2-furoic acid 0.910 0.548 0.745
22 15.482 Benzoic acid 1.08 1.21 1.43
23 15.750 Phenyl formic acid 0.643 0.912 0.434
24 16,723 Octanoic acid 0.735 0.427 nd
25 37.99 Decanoic acid 1.18 0.963 tr
Ketones
26 2.850 Pentane- 2 one 1.43 1.15 1.51
27 6.245 Furanone 1.12 1.51 1.22
28 11.489 Hydroxy-dimethylfuranone 0.238 0.452 0.331
29 25.967 Phenol 2,6-bis-4- methoxy- one 0.451 0.432 0.312
Unknown
30 15.165 0.183 0.412 0.243
32 23.377 0.531 0.256 0.231
33 35.68 0.441 0.131 nd
34 38.86 0.12 tr tr
35 46.34 tr tr Nd

39
 Reddy et al.

are present in different concentration (Table 3). Recently, 0.71 to 2.90 6m/l ascorbic acid equivalents. The quenching
Pino and Queris 2010) reported the presence of 102 of DPPH was formed to be dose dependents (Reddy 2005;
volatile compounds using advanced headspace solid-phase Varakumar et al., 2010 and Kumar et al., 2010).
micro-extraction-gas chromatography-mass spectroscopy
(HSME-GC-MS). According to their investigation, mango Carotenoids are responsible for the bright yellow color of
wine accounted for about 9 mg/l of volatile compounds, mango and are important lipophilic radical scavengers
which included 40 esters, 15 alcohols, 12 terpenes, 8 found in many fruits and vegetables. Three carotenoids
acids, 6 aldehydes and ketones, 4 lactones, 2 phenols, 2 are synthesized in mango fruit and their concentrations
furans, and 13 miscellaneous compounds. Isopentanol and increase toward ripening (Godoy and Rodriguez-Amaya
2-phenylethanol were the major constituents. Li et al., (2010) 1989; Vazquez-Caicedo et al. 2005). The total carotenoids
investigated the aroma compounds present in fresh ‘Chok in the mango wines are in the range of 578-4330 μg/100g
Anon’ cultivar mango juice and wine fermented with three and the highest amount of total carotenoids from mango
different yeast strains. wine were in Alphonso 4330 μg/100g, followed by Sindhura
4101 μg/100g, Banginapalli 2943 μg/100g, Rumani 2857
μg/100g, Totapuri 690 μg/100g, Raspuri 634 μg/100g,
Polyphenols, Carotenoid composition and Antioxidant and Neelam 578 μg/100g (Varakumar et al., 2010). In the
activity mango wine xanthophylls (oxygenated carotenoids) were
degraded more than β-carotene (hydrocarbon carotenoid).
Abundant in antioxidants, mangoes are among the many
Among xanthophylls, lutein was degraded more ranging
fruits consumed for their potential health benefits including
from 78.7 to 93.9%, followed by neoxanthin (26.8-83.3%)
anticancer and antiviral activities and reduced risk of
and violaxanthin (50-74.3%) (Varakumar et al., 2010).
cardiac diseases associated with antioxidant activities
(AOX) of polyphenolic and carotenoid compound (Shieber
et al., 2000); β-carotene is the most abundant carotenoid Effect of storage Bottle colour and temperature on
in several cultivars. Phenolic compounds are considered wine colour
basic components of wines and over 200 compounds have
been identified in grape wine. Two primary classes of Browning of bottled wines during storage has been reported
phenolics that occur in grapes and wine are flavonoids by several researchers (Fabios et al., 2000; Selli et al., 2002
and nonflavonoids. The most common flavonoids in white and Benitez 2003). Alaka et al., (2003) have reported the
and red wines are flavonols, catechins (flavan-3-ols), and effect of bottle colour and storage conditions on mango juice
anthocyanidins, the latter being found only in red wine. chemical attributes. According to them, glass bottles will
Wine polyphenols contribute to the wine colour and to other give greater protection against degradation of the chemical
sensorial characteristics of wines such as bitterness and attributes of the mango juices. Packaging of Ogbomoso
astringency (Perez-Magarino and Gonzalez-San Jose 2004). mango juices in glass bottles and storing them at 6oC has
The concentration of total polyphenols varies with variety provided protection against quality degradation. Reddy
of mango fruit employed in wine fermentation. Totaputi (2005) have been examined the change in the colour of
mango variety contains highest concentration, 1050 mg/l the mango wine at 8, 16 and 25oC stored in white, green
followed by Alphanso Banginapalli and Sindhoora (725 and brown coloured bottles based on the browning index.
mg/l 610 mg/l and 490 mg/l, respectively). Eleven different Wine which was stored in darker brown bottles at low
phenolic compounds were identified in the detailed analysis temperature showed low browning indices that stored
of Alphanso phenolic compounds using LC-MS. The in white bottle. The contents of ascorbic acid and sugars
antiradical activity range from 27.57 to 36.70% ascorbic acid together with storage temperatures, sunlight and colour of
equivalents, the antioxidant activity from 73.90 to 85.95% bottles affect browning in orange juice and orange wines
gallic acid equivalents and the reducing power varied from [6±12]. Sunlight can cause undesired changes in wines.
Therefore, in winemaking the use of bottles which will

40
 Production of Wine from Mango Fruit

prevent transmission of short-wave lights such as ultraviolet, Sensorial evaluation of mango wine
violet and blue is recommended, because short-wave lights
The mango wine quality is tested based on main
have high energy and can initiate some chemical reactions
characteristics visual, aroma, taste and harmony. From the
(Boulton et al., 1996). In the brewery industry, brown bottles
table ( ) it can be conclude that the different mangoes
are commonly used to prevent transmission of lights with
produced different types of wines including three yeast
a wavelength between 350 and 550 nm, and formation of
strains produced three wines with different characters.
undesired aroma compounds (Moll 1999).

Table 4. Sensorial evaluation of ten mango wines produced from ten different mango varieties

[Link] Wine variety Flavour Taste Texture Appearance Mouth Overall

feel acceptability
1 Alphonso 8.90 8.26 8.59 b 8.23 ac 8.85 cd 8.62 cd
2 Raspuri 7.22bc 7.68 ac 8.14 ac 7.97 bc 8 ac 7.94 ac
3 Banginapal 8.56 ac 8.35 bd 8.45 bd 8.76 cd 8.5 cd 8.3 bd
4 Totapuri 7.84 ac
7.45 ac
7.98 ac
8.1 ac
7.6 ac
7.4 ac
5 Sindhoora 6.9 ab 6.4b 7.2 ab 8.45 bd 7.3 bc 7.2 ad
6 Neelam 6.5 b 6.65 ab 6.9 b 6.3 a 6.7 b 6.6 b
7 Rumani 7.1 bc
6.8 bc
7.3 bc
7.5 ab
6.6 a
7.0 ab
8 Himami pasand 6.1 c 6a 6.3 a 6.7 b 6.9 ab 6.2 a
Values are given as mean ± Sd; Values not sharing a common superscript letter significantly at P<0.05 (DMRT)
(Source Reddy 2005 Reddy et al., 2009)

Figure 2: Immobilization of yeast cells on watermelon pieces in mango wine fermentation.

41
 Reddy et al.

Banginapalli wines with yeast strain CFTRI 101 got the Other fermented products from mango juice
highest score obtained different followed by Alphanso and
Totapuri (Table 4) (Reddy 2005 and Reddy et al., 2009). Mango vermouth
The production of aromatic frutified wine from mango
Application of Immobilization in Mango wine juice is known as mango vermouth (Onkarayya 1985;
production Onkarayya 1986 and Ossa et al., 1987). The base wine was
made from Banginapalli cv. raising to 22 °Bx, adding 100
Cell immobilization in alcoholic fermentation is a rapidly ppm SO2, 0.5% pectinol enzyme and carrying fermentation
expanding research area because of its beneficial, technical at 22 ºC using Montrachet strain 522 of S. cerevisiae. The
and economic advantages compared to the conventional free composition of mango vermouth in respect to pH, ethanol,
cell system (Stewart an Russell, 1986). In order to satisfy the total acidity, total phenols and aldehyde was comparable to
demand for natural products and combine it with consumer vermouth prepared from grapes. The herbes and spices used
acceptance, some researchers have proposed the use of fruit in mango vermouth were balck pepper, coriander, cumin,
pieces as cell immobilization carriers for wine and beer Bishop’s weed, clove, large cardamom, saffron, fenugreek,
production (Kourkoutas et al., 2001; Bekatorou et al., 2002; nutmeg, cinnamon, poppy seeds, ginger, lichen and flame
Kourkoutas et al., 2003b; Tsakiris et al., 2004) and have of forest. The sensory evaluation testes suggested very good
reported products with fine taste and aroma and a distinct quality in comparison with grape vermouth.
fruity character. This biocatalyst showed a good stability and
produced wines with special flavour and improved quality.
Cost economics
The cell immobilization technology was also adopted in
Approximately 500 ml of juice can be obtained from 1 kg
mango wine production and a novel yeast biocatalyst was
of mangoes. In order to produce 1 l of wine, it requires
prepared by using watermelon pieces as immobilizing
about 1250 ml juice, as there would be fermentation and
support for yeast, Saccharomyces cerevisiae 101 strain for
evaporation losses. Thus, 2.5 kg of mangoes are required
use in wine production. Immobilization was confirmed
costing around Rs. 70.00 as the present raw material cost and
by electron microscopy (Figure 2) (Reddy 2005). Mango
about 40% of the raw material cost would be the processing
peel was also used as suppoted material and produced
cost. Hence 1 l of wine would cost approximately Rs. 100.00.
good quality mango wine (Varakumar et al., 2012). The
However, scale-up studies need to be carried out for an
fermentation rate and other parameters were compared with
actual assessment of the cost of production of mango wine.
the free yeast cells at different temperatures. In all cases,
fermentation time was short (22 h at 30 °C and 80 h at 15
°C) and produced high ethanol productivities (4 g/l/h). The Conclusions and future perspectives
volatile compounds viz., methanol, ethyl acetate, propanol-1,
Wines made from complete or partial alcoholic fermentation
isobutanol and amyl alcohols that were formed during
of grape or any other fruit contain ethyl alcohol as the
fermentation were analyzed with help of the GC-FID. Cell
intoxicating agent, essential elements, vitamins, sugars,
metabolism of immobilized yeast was not much affected
acids, phenolics etc. Wines from fruits are preferable to
by immobilization. It was said that the immobilization of
distilled liquors for stimulatory and healthful properties.
yeast on watermelon pieces increased the fermentation rate,
These beverages also serve as an important adjunct to the
vitality and viability of yeast cells. Preliminary sensory tests
human diet by increasing the satisfaction and contribute to
suggested that the fruity aroma, fine taste and the overall
the relaxation necessary for proper digestion and absorption
quality improved was of the produced wines.
of food.

42
 Production of Wine from Mango Fruit

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