Evaluation of antioxidant and sensory properties of mango (Mangifera indicaL.) wine

This investigation deals with the antioxidant and sensory properties of mango wine produced from different mango varieties. The highest phenolic content was recorded in wines produced from Alphonso(537 mg/l), Banginapalli(456 mg/l) and Sindhoora(490 mg/l) mango fruit varieties. The antiradical activity varied from 27.57% to 36.70% ascorbic acid equivalents, the antioxidant activity varied from 73.90% to 85.95% gallic acid equivalents and the reducing power varied from 0.71 to 2.90 μm/l ascorbic acid equivalents. From the liquid chromatography–mass spectrometer (LC–MS) analysis, 11 phenolic compounds were identified in Alphonsowine. Based on nine-point hedonic scale for the evaluation of organoleptic properties, the wines made from Alphonsoand Banginapallivarieties have been found to have better sensory properties. A significant correlation was not observed between the panellist and the instrumental results.