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Production and Characterization of Wine from Mango (Mangifera indica L.)

Fruit Juice

Article  in  World Journal of Microbiology and Biotechnology · January 2005

DOI: 10.1007/s11274-005-4416-9

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Production and characterization of wine from mango fruit (Mangifera indica L)

L.V.A. Reddy and O.V.S. Reddy*

Department of Biochemistry, S.V. University, Tirupati, 517 502, India
*Author for correspondence: Tel.: 91-877-2249666, Ext: 295, E-mail: ovsreddy@yahoo.com

Keywords: Mango, optimization, physicochemical characterization, wine production

Summary

Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major portion (nearly 60–70%) of
the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present
study, six varieties of mango, which are abundantly available in the region were selected for wine production and the
conditions for juice extraction were optimized. It was found that the mango juices were similar to grape juice in
terms of sugar and acidity. After fermentation, the ethanol concentration was 7–8.5% w/v, the methanol concen-
tration was slightly higher than that of grape wines and other volatile compounds were present in comparable
amounts. From the physicochemical characteristics of the mango wine produced, it was observed that aromatic
components were comparable in concentration to those of grape wine.

Introduction
In general, grapes are the main raw materials that have
been used for wine production for the past few decades.
However, many research groups have investigated the
suitability of fruits other than grapes like apricot (Joshi
et al. 1990), apple (Joshi & Bhutani 1991a; Joshi et al.
1991b), and also palm sap (Joshi & Sharma 1995) for the
purpose of wine-making.
Mango (Mangifera indica L) is the most popular and
choicest fruit of India, where the area of mango culti-
vation is about 60% of the total fruit-growing area (0.81
million ha). Recent studies indicate that the mango
probably originated in the Assam–Burma–Thailand re-
gion, where the truly wild mango species, belonging to
both Mangifera indica and M. sylvatica, have been re-
corded. About 25 different mango cultivars are available
in India, and these are also widely cultivated in other
tropical countries.
Mango has rich luscious, aromatic flavour and a taste
in which sweetness and acidity are pleasantly blended. It
contains a high concentration of sugar (16–18% w/v) and
many acids with organoleptic properties, and also con-
tains antioxidants like carotene (as Vitamin A, 4,800 IU).
Some of the varieties e.g. Nilambari are very high in su-
gar content (around 20.5% w/v). Sucrose, glucose and
fructose are the principal sugars in ripened mango, with
small amounts of cellulose, hemicellulose and pectin. The
green tender fruits are rich in starch, and during ripening
the starch that is present is hydrolysed to reducing sugars
(Anon 1962). The unripened fruit contains citric acid,
malic acid, oxalic acid, succinic and other organic acids,
whereas in ripened fruit, the main acid source is malic
acid (Giri et al. 1953). Mango juice along with aromatics
is recommended as a restorative tonic; it contains good
concentrations of vitamin A and C, which are useful in
heat apoplexy. Mangoes with higher initial concentra-
tion of b-carotene are helpful as cancer-preventing
agents. Mangoes are eaten fresh during the harvesting
season. The surplus amounts are preserved in the form of
dried slices, pickles, canned pulp and also as juice and
powder (Anon 1962). An alternative and profitable
method of using mangoes would be in mango wine if it
could become widely accepted.
Many investigators have carried out much research on
mango composition, especially on its volatiles content.
However, Kulkarni et al. (1980) screened some varieties
of mango for wine-making and found that mango wine
had similar characteristics to that of grape wine. These
authors have not given details on vinification techniques
and chemical composition of the wine produced from
mango. Although Czyhrinciwk (1966) and Anon (1963)
have reported the technology involved in mango wine
production, their work was inadequate, particularly in
the area of mango wine production and its composition.
In view of this, a research programme was initiated to
investigate the suitability of mango fruit (especially the
small and the unattractive fruits) for wine production,
and also to characterize the wine produced. It had three
objectives, namely: (1) to maximize the yield of high
quality juice from mango by improving the extraction
techniques; (2) to study the mango wine production and
its composition in detail by advanced GLC techniques;
and (3) to improve the sensory properties of the wine
samples. The laboratory experimental results obtained
are presented in this paper.
Materials and methods
Mango fruits
Six varieties of mango selected that were grown in the
region of South India, as shown in Table 1. The man-
goes were procured from the local market of Tirupati,
Andhra Pradesh, India.
Processing
Mangoes were washed with 1% HgCl and peeled man-
ually. They were pulped manually, and 30–80 mg SO2/l
was added, in accordance with the degree of maturation
and hygienic state of the mango fruits. The pulp in each
case was divided into two portions. The first portion was
left as control, and the subsequent samples of the second
portion were treated with various concentrations of
Trizyme P50 (800 U/ml), a pectinase enzyme procured
from Triton Chemicals, Mysore, in order to determine
the most suitable and effective amount of enzyme and
treatment time. In all the above treatments, 200 ml of
the pulp samples were dispensed each in 500 ml conical
flasks, plugged with cotton and placed on a rotary
shaker for intimate mixing. The treated pulp samples
were squeezed through cheesecloth and the yields of
juice obtained were measured and compared.
The juice samples obtained in this manner were then
subjected to analysis of total and reducing sugars, total
and volatile acidity, pH and soluble solid contents.
None of the varieties was ameliorated with sucrose or
any fermentable sugar.
Wine yeast
The ethanol-producing Saccharomyces cerevisiae 101
(wine strain) obtained from Central Food Technology
and Research Institute (CFTRI), Mysore was used in
the experiments. The culture was maintained on MPYD
(Malt extract 3 g l)1, Peptone 5 g l)1, Yeast extract
3 g l)1 and Dextrose 20 g l)1 and agar 15 g l)1) slants at
Table 1. Varieties of mangoes and their juice yield characteristics.
Variety Juice characteristicsa and
yield (ml/kg)
Allampur Baneshan 500 4 ters) were determined by GLC (Antony 1984). An Agi-
Alphonso (Badami) 570 5
4
Bangalora (Totapuri) 500
5
Banginapalli 550
3
Neelam 480
Raspuri 600 5 (2 m) · 2 mm ID.1/4¢¢, nitrogen used as a carrier gas
a
In the scale of 1 to 5 (1 = not juicy and 5 = highly juicy).
4 C. The inoculum was prepared by inoculating a two-
day old slant culture into 25 ml of the sterile MPYD
liquid medium taken in 100 ml flask and growing it on a
rotary shaker (100 rev min)1) for 48 h. This inoculum
(3 · 106 cells ml)1) was used in the fermentation of
mango must (juice) to mango wine.
Fermentation
The batch fermentation was carried out typically by
inoculating the actively growing yeast, prepared as
above, into 100 ml mango must contained in a conical
flask fitted with a rubber cork fixed with a bent glass
tube for CO2 release, under stationary conditions. In
order to determine the optimum pH and temperature,
the experiments were carried out by incubating the
appropriate number of inoculated flasks (prepared as
above) at different pH values (3.5, 4, 5 and 6) and
temperatures (20, 25 and 35 C) for a period of 20 days.
All the experiments were carried out in triplicate and the
mean values are presented in the paper. The samples
were collected by separation of the cells by centrifuga-
tion at 5000 g for 10 min. The clear supernatant samples
were kept at )20 C for a few weeks till the physico-
chemical and sensory analyses were completed; and
finally the wines were stabilized with the addition of
30 mg SO2/l and preserved.
Analytical methods
Sugar concentration in the samples was estimated by the
Shaffer & Somogyi (1995) micro method. Total sugars
were estimated by the method of Dubois et al. (1956).
Total dissolved solids were measured by estimating the
specific gravity of the water-soluble portion of the mash
obtained after the centrifugation at 10,500 · g for
15 min. The specific gravity was determined at 20 C
with a densitometer. With the aid of approximate tables,
the results were converted to grams of dissolved solids
per 100 ml, expressed as grams of sucrose.
Types of sugars
The sugar types of the mango pulp were determined by
paper chromatography according to the method of
Trevelyan et al. (1950), and the sugar spots on the
chromatograms were detected by spraying with alkaline
silver nitrate reagent.
Ethanol and other volatile compounds
Ethanol and other metabolites (methanol and total es-
lent systems Model 6890 plus instrument was used
and conditions were as follows: 5% Carbowax 20 m
glass column on Carbopack-B 80/120 mesh. 6 ft
with a flow of 20 ml min)1 and the eluted compounds
were detected by flame ionization detection (FID), for
this the fuel gas was hydrogen with a flow rate of
40 ml min)1 and the oxidant was air, with a flow rate of
400 ml min)1.
Glycerol was estimated by using GC equipped with
FID with the following conditions: 5% phen-
ylmethylsiloxane column, 30 m · 320 lm · 0.25 lm;
injector temperature 200 C; FID temperature 230 C;
carrier gas was nitrogen with a flow rate of
0.5 ml min)1; and oven temperature 1500 C initially,
increasing gradually up to 2300 C at a rate of 60 C/
min and held for 10 min. Total acidity was determined
by neutralization with 0.1 M NaOH and expressed as
tartaric acid equivalents and volatile acidity within the
distillate samples was expressed as mg of acetic acid per
100 ml of wine.
Results and discussion
Compared to the non-enzymatic method (data not pre-
sented), the enzymatic method of extraction of the pulp
gave higher quantity of juice (Table 1). The effects of
Figure 1. (a) Optimization of pectinase enzyme concentration for
maximum recovery of juice from mango (Banginapalli variety) pulp.
(b) Optimization of pectinase enzyme incubation time for maximum
recovery of juice from mango (Banginapalli variety) pulp.
concentration of the pectinase enzyme and incubation
period are shown in Figure 1a, b. The results showed
that 1% v/v of the pectinase enzyme and 12 h incubation
period were optimum for obtaining a maximum yield of
juice from the mango pulp.
The total sugar concentration present in the different
mango varieties varied according to the variety, and
ranged from 16 to 18% w/v. By paper chromatography, it
was found that the sugar types in these mangoes were
glucose, fructose and sucrose, the major type in concen-
tration being sucrose. Acidity in mango musts ranged
from 0.5 to 0.7 g l)1. The Neelam variety contained
higher acidity (0.78 g l)1) than the other varieties. The pH
range in six varieties was between 3.8 and 4.5, the lowest
pH of 3.8 was found in the Neelam variety (Table 2).
Characteristics of mango wine
The physicochemical characteristic of wines produced
from mango musts are shown in Table 2b The principal
metabolite produced from the mango must is ethanol. In
general, the concentration of ethanol contributes to the
whole characteristic quality and flavour of the produced
wine. The percentage of ethanol produced in the mango
wines was between 7 and 8.5% w/v, comparable with
moderate grape wines. Another parameter, which highly
influences the quality of wine is acidity. The acidity of
mango wine samples ranged from 0.6 to 0.8% (v/v) (as
tartaric acid) and the volatile acidity (as acetic acid) was
between 0.01 and 0.2% (v/v) (Table 2b). The pH of the
wine produced was more than their respective musts
(Table 2). The main organic acid present in mango
musts and produced wine was malic acid; and the other
acids analysed were less than 1 g l)1 (data not pre-
sented). The effects of pH (Figure 2) and temperature
(Figure 3) on ethanol production in mango must show
that 5.0 and 30 C, respectively, were optimum for
obtaining good quality of wine.
In the present study, in wine produced from six cul-
tivars of mango (Table 3), the content of methanol
varied between 300 and 500 mg l)1. Craig (1998) re-
ported that certain fruit musts, obtained by using en-
zymes, can contain up to 800 mg l)1 methanol.
Generally, the high methanol content is ascribed to the
use of pectinolytic enzymes, which are commonly used
in mango wine production; and are responsible for the
splitting of pectic substances to galacturonic acid and
methanol. The methanol from untreated (without pec-
tinase) wine samples content was lower (134 mg l)1)
when compared with pectinase- treated samples (data
not presented). Higher levels of methanol (485–
768 mg l)1) were also reported in kiwi-fruit wine
(Soufleros et al. 2001). The methanol produced in the
mango wine was significantly higher when compared to
the grape wine, which contains less than 100 mg l)1.
According to previous reports these methanol levels are
not potentially injurious to health (Craig 1998; Soufleros
et al. 2001). However, the higher methanol concentra-
tion in the present wines could be reduced significantly
Table 2. Physicochemical characteristics of (a) juices and (b) wines produced from different mango varieties.

Variety Sugars % (w/v) Titrable acidity % (TA) pH TSS %

(a) Juices
A. Banaesha 18 0.3-20 4.5 20.1
Alphonso 16.3 0.350 4.1 16.0
Banglora 16 0.310 4.2 16.5
Banginapalli 18.5 0.326 4.0 20.5
Neelum 15 0.471 3.8 15.5
Raspuri 15.5 0.430 3.9 14.2
(b) Wines
Variety Alcohol % (w/v) Titrable acidity% Volatile acidity% pH Residual
Sugars % (w/v)

A. Baneshan 8 0.610 0.0100 4.0 2

Alphonso 7.5 0.650 0.0075 3.8 2.1
Banglora 7 0.622 0.0201 4.0 2
Banginapalli 8.5 0.600 0.0108 3.7 2
Neelum 6.5 0.826 0.234 3.6 2.5
Raspuri 7 0.735 0.210 3.8 2.4

by further optimizing the pulp-treatment conditions of
the pectinase enzyme.
The other higher alcohols like 1-propanol and isobu-
tyl alcohol concentrations were in the medium range, as
Figure 2. Effect of pH on ethanol production from mango
(Banginapalli variety) must.
Figure 3. Effect of temperature on ethanol production from mango
(Banginapalli variety) must.
in the case of grape wine (60–80 mg l)1). The concen-
trations of these volatiles decreased as the time of
incubation increased. The amyl alcohol ranged between
60 and 148 mg l)1. These are much responsible for wine
quality in terms of aroma.
Polyols and butanols are known for their stability
to bacterial attack. One polyol, which highly influ-
ences the feeling of wine taste and smoothness, is
glycerol. Its concentration in the mango wine was
slightly greater than that in grape wines (authorÕs
unpublished data).
The acetaldehyde content in wine produced from
grapes is usually in the range of 13–30 mg l)1 (Longo
et al. 1992). In the present experiments, up to 30 mg l)1
acetaldehyde concentrations were observed. The other
aldehydes were not present in the mango wine. The
presence of hexanol was not detected.
Esters, one of the important groups of aroma com-
pounds in wine are fatty acid and acetate derivatives
formed enzymatically during fermentation, and con-
tribute to the floral and fruity sensory properties of the
wine (Nordstrom 1964). In the present study, the con-
centration of esters was between 10 and 30 mg l)1. It
was found that ester formation was greatly influenced by
pH and temperature. Ester concentration and relative
distribution is governed by the yeast strain and the fer-
mentation conditions like temperature, pH, fatty acid or
sterol levels and oxygen levels (Soles et al. 1982; Mau-
ricio et al. 1997). Therefore, many factors contribute to
both the synthesis and hydrolysis of esters, and these
factors differ in the time at which they may become
significant during wine fermentation.
The content of total fusels in mango wine was between
50 and 250 mg l)1, depending on the variety of mango
must and fermentation temperature. The total fusels in
grape is 50–100 mg l)1 (Kourkoutas et al. 2002). Wine
made from the Muller-Thurgau grape cultivar contains
total fusels much higher than mango wine (Soufleros
et al. 1998).
Table 3. Volatile compounds (mg l)1) in wines produced from different varieties of mangoes.
Variety Acetaldehyde Methanol Ethylacetate
A.Baneshan 19 367 15
Alphonso 17.1 300 13
Banglora 23.0 440 10
Banginapalli 15 530 11
Neelum 18 450 12
Raspuri 18.6 478 9 35.32
Sensory evaluation
After the adjustments made to the basic wine, sensory
tests were conducted. Ten well-experienced panelists
from previous wine experiments were chosen for the
evaluation. Tests were conducted in morning times only.
The panelists were instructed to record each judgement
by ticking 0–10 grades (0 not acceptable to 10 excellent).
The preliminary taste investigation characterized the
new wine as a novel, special type of wine, with a pleasant
soft aroma and fruity taste. These wines had light golden
yellow colour with brilliant appearance and possessed
good body. The results have shown that the wine pro-
duced from mango is very akin to the commercial grape
wine in terms of aroma and taste.
The wines produced from mango contained a mod-
erate ethanol concentration (7–8.5% w/v). The titratable
acidity and volatile acidity were high in the Neelam
variety. All varieties of wines produced from mango had
less astringency similar to previous reports (Czyhrinciw
1966; Kulkarni et al. 1980), which reveals the lower
content of tannins.
Cost economics
Approximately 500 ml of juice can be obtained from
1 kg of mangoes. In order to produce 1 l of wine, it
requires about 1250 ml juice, as there would be fer-
mentation and evaporation losses. This means that
2.5 kg of mangoes are required costing around Rs. 25.00
as the present raw material cost. And about 40% of the
raw material cost would be the processing cost. Hence
1 l of wine would cost approximately Rs. 35.00. How-
ever, scale-up studies need to be carried out for an actual
assessment of the cost of production of mango wine.
Conclusion
Based on these studies, it can be concluded that the
Banginapalli, Banglora and Alphonso varieties are most
suitable for mango wine production. Apart from the high
methanol concentrations that are due to the use of pec-
tinolytic enzymes, the wine produced from mangoes has
good acceptability. Further optimization of pectinase
treatment to reduce methanol levels in the pulp and con-
sequently in wine are underway in our laboratory. The
sensory evaluation has indicated that the wine has novel
1-propanol Isobutanol Iso and active amyl alcohols
49 88 148
56 94 137
48 69 92.50
38 59 105
22.25 29.28 60
47.69 90
characteristics in aroma and taste. As mangoes are grown
very widely as choicest fruits, their use in wine production
would go a long way in contributing considerably to the
economy of not only Indian but also international mango
producers. Large-scale production of mango wine needs
further research in screening of other variety of mangoes,
suitable yeast strain and juice extraction methods.
Acknowledgements
We thank Dr T.N. Bhavanishankar Plant Manager;
Bacardi-Martine India limited for his support in the GLC
analyses. Special thanks are due to Dr S.C. Basappa
Former Deputy Director and Scientist, Central Food
Technological Research Institute (CFTRI), Mysore, for his
encouragement and critical comments on the manuscript.
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