Study On Key Brewing Technology Of Mango Wine

Mango?Mangifera indica Linn?is deeply popular among the public because of its rich nutritional value and delicious taste,and it has been recognized as‘king of the fruit'.Its planting area and output increase year by year,but it is easy to perishable because of its strong physiological metabolism after harvest,which lead to a lot of waste every year.Therefore,processing has become particularly important to reduce waste,and making mango wine is a very suitable processing method.In this study,Keitt?Mangifera indica Linn.cv.Keitt?was selected as raw material which was the main mango variety cultivated in Panzhihua,Sichuan province.In order to produce high quality mango wine,the physicochemical properties of mango and the effects of yeast strain,fermentation mash treatment and main fermentation process parameters on the quality of mango wine were studied.The main research results are as follows:?1?The basic physical and chemical properties of Keitt mango were studied,which provided some experimental data for the processing and utilization of Keitt mango.The results showed that the total sugar content of Keitt mango was 10.10%,the reducing sugar content was 4.78%,the total soluble solids content of fruits was 11.40%,the total acid content was 0.393%,the PPO activity was 0.42 U/g,and the POD activity was 7.32 U/g,the total content of amino acids was 2.933 mg/g,the protein content was 0.62%,the pectin content was 0.82%,the juice yield was 35.49%,the ascorbic acid content was 6.52mg/100g,the?-carotene content was 2.74 mg/100g,the total phenolic content was 25.89mg/100g,and 32 kinds of volatile compounds were detected.?2?The quality of 5 kinds of mango wines respectively fermented by 5 strains of Saccharomyces cerevisiae?Red fruit,Aroma white,EC1118,D254 and SY?was compared.The results showed that the fermentation ability of Aroma white was stronger.The fermented mango wine had earlier initiation time,stronger antioxidant capacity,lower volatile acid and methanol content,0.40 g/L and 0.480 g/L,respectively,and the highest sensory score,for 87.8 points.Considering comprehensively,Aroma white was most suitable as a fermentation strain of mango wine.?3?Aroma white was used as the fermentation strain,the effects of 8 kinds of fermentation mash treatment methods on the methanol content and other physical and chemical indexes of mango wine were compared.The results showed that the best treatment method was to centrifuge the mango pulp to obtain a clear juice firstly,and then the sugar content was adjusted and 0.02 g/kg of pectinase was added before inoculating the yeast.The mango wine produced under this condition had the highest sensory score of 85.8points,the methanol content was significantly reduced which was 0.152 g/L,the highest alcohol content which was 11.91%Vol,the antioxidant capacity was stronger and the color was better.?4?Aroma white was used as the fermentation strain,and the fermentation was carried out in the best fermentation mash treatment method obtained in?3?.Based on the single factor experiment,the effects of initial sugar content,SO₂ addition,fermentation temperature and yeast inoculum on the quality of mango wine were studied by orthogonal optimization.The results showed that the mango wine had the highest sensory score of86.4 points when it was fermented by the initial sugar content of 21%,the SO₂ addition amount of 100 mg/L,the fermentation temperature of 19°C,and the yeast inoculation amount of 6%.Hence,this parameter was determined as the best main fermentation process parameter of mango wine.