Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novelsaccharomyces strain

Mango (Mangifera IndicaL.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango (Baganpalli,Langra,Dashehari,Alphonso,and Totapuri) were utilized for wine production using two different yeast strains namely,Saccharomyces cerevisiaeMTCC 178 and isolated yeast. The physiochemical analysis of wine produced from chosen mango varieties showed that North Indian local mango variety (Dashehari) gave better results in terms of organoleptic and functional attributes. TheSaccharomyces cerevisiaeMTCC 178 treatedDashehariwine possessed 6.1 +/- 0.26% TSS, 2.1 +/- 0.08% reducing sugar, 0.657% titratable acidity, 0.11 +/- 0.00% volatile acidity, 12% ethanol (v/v) and pH 3.7 +/- 0.10 comparable toBaganpallimango wine. HPLC analysis ofSaccharomyces cerevisiaeMTCC 178 inoculatedDasheharimango wine revealed the presence of primarily; gallic acid (RT-4.4 min), Galloyl-A-type, procyanidin (RT-5.2 min), 2,2,6-Trimethyl-6-vinyltetrahydropyran (RT-8.91 min), beta-Pinene (RT-11.47 min) and Caffeoyl-quinic acid (RT-12.15 min) showing potential antioxidant, anti-cancerous, anti-inflammatory and antimicrobial properties. The local mango varieties wine showed significant (p < 0.05) physicochemical properties, antioxidant potential and ethanol content comparable toBaganpalliwine and was cost effective.

Automated summary

The study found that the local mango variety Dashehari from North India is suitable for wine making, with the mango wine showing promising organoleptic and functional attributes as well as potential antioxidant, anti-cancerous, anti-inflammatory, and antimicrobial properties.