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Original Research Articles                      Volume : 13, Issue:4, April, 2024

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2024.13(4): 226-236
DOI: https://doi.org/10.20546/ijcmas.2024.1304.025


Changes in Chemical Composition of Ripe Mango Wine
Solanke, A. Ankita*, C. D. Pawar, B. R. Salvi, V. G. Salvi and P. G. Borkar
Department of Fruit Science, College of Horticulture, Dr. B.S.K.KV., Dapoli, India
*Corresponding author
Abstract:

An investigation on “Standardization of wine making technology from mature green and ripe Alphonso mango (Mangifera indica L.) fruits” was conducted during the year 2020-2021 and 2021-2022 at College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. In case of effect of TSS and dilution levels on chemical composition of raw Alphonso mango wine it was observed that TSS, reducing sugars, total sugars, ascorbic acid, tannins, protein and vitamin A content decreased during storage of wine and titratable acidity and alcohol content was increased at three months and then decreased at six months. pH of wine increased with increase in TSS and dilution levels except in dilution level of raw Alphonso mango. Vitamin A content decreased with increase in dilution level but showed no specific trend with TSS levels. Alcohol increased with increase in TSS levels. Lowest TSS, tannin was recorded by T1D5 and T4D5 respectively.


Keywords: Mango, wine, TSS, Yeast, Fermentation, Mangifera indica L.

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How to cite this article:

Solanke, A. Ankita, C. D. Pawar, B. R. Salvi, V. G. Salvi and Borkar, P. G. 2024. Changes in Chemical Composition of Ripe Mango Wine.Int.J.Curr.Microbiol.App.Sci. 13(4): 226-236. doi: https://doi.org/10.20546/ijcmas.2024.1304.025
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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