Effect of Enzymatic Maceration on Synthesis of Higher Alcohols During Mango Wine Fermentation

Mango is a popular and highly produced fruit in India. Wine from two mango cultivars Banginapalli and Totapuri was prepared and the mode of higher alcohols synthesis during wine fermentation was evaluated. Mangoes were peeled off and juice was extracted immediately after crushing (control) and also after 10 h of pectinase treatment. The recovered juice was allowed to ferment at 15 and 20C. During fermentation, higher alcohols and sugars were measured. Contents of all the higher alcohols analyzed increased during fermentation. More volatiles were observed in wine produced from Totapuri cultivar (358 ± 12.7 mg/L) than wine from Banginapalli cultivar (340 ± 10.5 mg/L). Pectinase treatment increased the synthesis of iso‐amylalcohol, 2‐phenyl ethanol, n‐propanol, n‐butanol and methanol during fermentation. Sensory evaluation scores of wine correlated to the sum of higher alcohols. The results of the present study suggest that the pectinase treatment increases the mango juice yield and results in better wine sensory quality. PRACTICAL APPLICATIONS Nowadays, the number of wine consumers is increasing rapidly all over the world. In order to meet the demand, researchers are developing alternative wine producing technologies. In the present study, we made an attempt to produce wine from mango, the king fruit of world. The main objectives of this study are to increase the quality and quantity of mango juice for wine production and evaluate the aroma compounds kinetic parameters during wine fermentation. This study also provides an adequate process for both juice and wine production from mango and other tropical fruits. The findings regarding pectinase treatment, formation of major volatile compounds and sensory evaluation can be valuable references to the wine industry.