Production, Optimization and Characterization of Wine from Mango
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Natural Product Radiance, Vol. 8(4), 2009, pp.426-435 Research Paper Production, optimization and characterization of wine from Mango (Mangifera indica Linn.) L Veeranjaneya Reddy1* and O Vijaya Sarathi Reddy2 1Department of Microbiology, Yogi Vemana University, Kadapa-516 003, Andhra Pradesh, India 2Department of Biochemistry , Sri Venkateswara University, Tirupati-517502, Andhra Pradesh *Correspondent author, E-mail: [email protected] Received 13 April 2009; Accepted 12 June 2009 Abstract fruit production was estimated at Ten mango cultivars which are commonly found in the region were selected for the 22 million metric tonnes. Global study. Optimization of fermentation conditions (like yeast strain, pectinase enzyme, pH and production of mangoes is concentrated temperature) and production of higher alcohols and other volatile compounds during wine mainly in Asia and more precisely in India fermentation were investigated. To prepare wine, the fruits were peeled and juice (must) was that produced 12 million metric tonnes extracted immediately after crushing (control) and also after 10h of pectinase treatment. The cv. ‘Raspuri’ gave the highest juice yield (600 ml/kg) followed by cv. ‘Banganpalli’ (570 ml/kg). The per annum. In India, mango is grown in sugar content of must ranged from 15 to 18% (w/v). The recovered juice was fermented at 15 and 10.85 million hectare and it occupied 20oC and the ethanol concentration of mango wine ranged from 6.3 to 8.5 per cent. Fermentation 39% of total fruit production. More than efficacy of three yeast strains, viz. Saccharomyces cerevisiae CFTRI 101, Palm Wine Isolate 25 cultivars of mango are cultivated and Baker’s Yeast was done and highest score was obtained for ‘Banganpalli’ wines with yeast strain commercially in various regions of India3-5. S. cerevisiae CFTRI 101 followed by ‘Alphonso’ and ‘Totapuri’. Pectinase enzyme treatment increased the yield of juice and ethanol production also. Total volatile composition of mango wine Mango contains a high was evaluated using GCMS and identified 33 compounds having fruity aroma characters. More concentration of sugar (16-18%w/v) and volatiles were observed in wine produced from ‘Banganpalli’ cultivar (343 mg/l) than wine from acids with organoleptic properties and also ‘Totapuri’ cultivar (320 mg/l). contains antioxidants like carotene (as Keywords: Mango juice, Pectinase treatment, Wine production, Volatile composition, Sensory Vitamin A, 4,800 IU). Sucrose, glucose evaluation. and fructose are the main sugars in IPC code; Int. cl.8—C12G 1/00 ripened mango. The un-ripened fruit contains citric acid, malic acid, oxalic Introduction the suitability of fruits other than grapes acid, succinic and other organic acids, Wine is a popular drink being has been investigated all over the world2, whereas in ripened fruit, the main acid enjoyed all over the world. Historians the amount of wine produced from non- source is malic acid. Mango juice along believe that wine was being made in grape fruits is insignificant. In many with aromatics is recommended as a Caucasus and Mesopotamia as early as countries, other fruits wine like apple restorative tonic; as it contains good 6000 BC1. Rigveda amply testifies that the (Spain, France, Belgium, Switzerland and amount of vitamin A and C which are wine is perhaps the oldest fermented England), plum (Germany) and cashew useful in heat apoplexy. Mangoes with product known to man. Wine has been apple (India) are in large demand. higher initial concentration of α-carotene made in India for as many as 5,000 years. Mango is one of the most highly are helpful as cancer-preventing agents5. It was the early European travellers to the priced desert fruits of the tropics. It has In developing countries like India courts of the Mughal emperors Akbar, rich luscious, aromatic flavour and a 20-30% of fruits produced are wasted due Jehangir and Shah Jahan in the sixteenth delicious taste in which sweetness and to lack of proper utilization, post-harvest and seventeenth centuries who reported acidity is delightfully blended. Mango and processing technology. By converting tasting wines from the royal vineyards. In production has experienced continuous the waste into value added products like general, grapes are the main fruit that has growth in the last decades of the 20th wine is a smart solution for this problem. been used for wine production. Though, century. The world’s total annual mango There are few reports on the suitability of 426 Natural Product Radiance Research Paper mango for wine production. The research in South India, were selected and procured conical flasks having 100 ml mango juice. on this facet was initiated by Czyhrinciwk6 from local market for the study. For For the evaluation of efficacy of in 1966 suggesting that the mango is well processing, pulp and juice preparation and yeast strains on fermentation performance suitable fruit for the production of fruit enzyme treatment was done as mentioned three types of yeast strains including wine. In India, Kulkarni et al7 and in Reddy and Reddy10. The pulp was S. cerevisiae var. ellipsoideus CFTRI Onkarayya and Singh8,9 have screened 20 divided into two portions. The first 101, Palm Wine Isolate (PWY1) and mango cultivars for the production of portion was left as a control and the Baker’s Yeast were taken up. wine. Strains of Saccharomyces second portion was treated with previously cerevisiae yeast which are known to optimized enzyme concentration and Fermentation produce different volatile profiles conditions (0.8 % and pH 5) of Trizyme Batch fermentation of the have been commonly used for alcoholic P 50, pectinolytic enzyme procured from inoculated must was carried out in conical fermentation. But there is lack of M/S Triton Chemicals, India, Mysuru. The flasks by incubating at pH 4.5 and at information on mango wine production juice obtained in this manner was then temperature 20°C for 15 days at 22 ± 2oC. especially dealing with the suitability of subjected for analysis for various physico- The samples were collected by separation local mango cultivars for wine chemical characteristics. None of the of the cells by centrifugation at 5,000 × g production, other yeast strains, varieties was ameliorated with sucrose or for 10 minutes. The fermented samples optimization of conditions of any other fermentable sugar. were kept at –20°C for a few weeks for fermentation and characterization of its chemical and sensory analyses. In the case wine produced (both chemical and Preparation of mango wine of mango variety and yeast strain screening physical factors for quality). Accordingly, Microorganism and experiments fermentation was carried with these aspects were investigated and the inoculum preparation: S. cerevisiae individual variety and with yeast strain, results are reported in this var. ellipsoideus CFTRI 101 (wine yeast) separately. The musts were not communication. was received from Central Food ameliorated with sugar prior to Technological Research Institute (CFTRI), fermentation. Except for the variables Materials and Methods Mysuru (India). Culture maintenance and being studied, other conditions of wine Mango fruits and processing inoculums preparation was done as preparation remained the same. Ten cultivars of mango, mentioned in Reddy and Reddy10. The viz.‘Alphonso’, ‘Raspuri’, ‘Banganpalli’, culture was maintained on MPYD (Malt Effect of enzyme treatment ‘Totapuri’, ‘Allampur Banesha’, ‘Neelam’, extract 0.3%, Peptone 0.5%, Yeast extract Combined effect of pectinase ‘Mulgoa’, ‘Suvarnarekha, ‘Rumani’ and 0.3%, Dextrose 2% and Agar 1.5%) slants enzyme treatment and fermentation by ‘Jahangir’, commonly available and grown at 4°C. The inoculum was prepared by yeast cultures using three different yeast inoculating the slant strains on ethanol production was culture into 25 ml of investigated. The pectinase enzyme the sterile MPYD concentration used was 0.6% and liquid medium taken fermentation was conducted at 30oC at pH in 100 ml Erlen Mayer 4.5 in mango must for a period of 12 to flask and allowed to 120hours. Observations were taken at an grow it on a rotary interval of 12hours. Composition of shaker (100 rpm) for volatiles from three mango cultivars 48 h at 37°C. This (‘Banganpalli’, ‘Alphonso’ and inoculum ‘Totapuri’), fermented at 25±2oC and pH 6 Mango wine production by different mango cultivars (3×10 cells/ml) was 4.5 for 10 days was also studied. during active fermentation at 22 ± 2°C and pH 5 transferred to 250 ml ‘Banganapalli’ which has shown better Vol 8(4) July-August 2009 427 Research Paper results in the course of both screening and (glycerol, methanol and total esters) were fused silica capillary column. The optimizing fermentation conditions was determined with the help of Gas compounds were preliminarily identified selected for GCMS. The wine was Chromatography13, 14. The fermented by the use of NIST, Wiley, NSB mass produced at optimized conditions. The samples were centrifuged at 5000 × g for libraries, as well as mass data from liquid-liquid extraction procedure was 10min. The supernatant was used for literature14. All the experiments were followed for the preparation of samples ethanol analysis. Agilent systems Gas carried out three times (triplicate) and for GCMS analysis. Other procedure of Chromatograph (GC-FID) Model 6890 plus the mean value of the three experiments wine fermentation remained the same. instrument was used and conditions were are presented. as follows: 5% Carbowax 20M glass Sensory evaluation of wine Effect of different conditions on column on Carbopack-B 80/120 mesh. samples was performed by 6 well trained the storage of wine Nitrogen was used as carrier gas and 2 m, panellists. Different attributes of produced Mango wine was packed in 2 mm ID1/4 mm quantity with a flow of mango wine included were: visual, aroma, bottles of different colours, viz. brown, 20 ml/min was applied. The eluted taste and harmony. The system used was green, white and was stored at a compounds were detected by flame Bux-Baum that contains total 20 points temperature of 6, 16 and 26o C.