SARRAT NATIONAL HIGH SCHOOL

Sarrat, Ilocos Norte

THE FEASIBILITY OF RIPED MANGO (Mangifera Indica) AS A WINE

SCIENCE INVESTIGATORY PROJECT in RESEARCH I

Jerwin Jan B. Pascual

Researcher

Ms. Vishia Gantala

Research Adviser

S.Y. 2018-2019
Abstract
India is the largest producer of fruits in the world with an annual production of 46 million

tons, However, accounting to 10% of the world production 20-30% of production get spoiled and

remain unutilized as post-harvest losses and mango is no exception. Mango (Mangifera indica

L.) is the most popular and the choicest fruit of India. Wine production from mango is a very

good alternative to utilize the surplus and value addition. The literature available on mango wine

production and characterization, the need of fruit wine and mango wine production and

optimization of conditions has been reviewed briefly. The characterization of mango wine in

terms of primary metabolite, ethanol and secondary metabolites like glycerol, volatile flavour

compounds and phenolic compounds and antioxidant potentiality have also been covered. Cell

immobilization in mango wine production, stabilization, other varieties of fermentation products

like vermouth and economics has been focussed. To utilize the surplus for wine production, has

potential to contribute considerably to postharvest loss reduction and providing value added

products. Production and consumption of fermented beverages like wine is an ancient practice.

However, production and consumption of fruit based distilled alcoholic beverages is a later

development. Different aspects of fruit based alcoholic beverage other than grapes have been

investigated (Barnett, 1980). Rigveda amply testifies that the wine is perhaps the oldest

fermented product known to man. However, still the actual birthplace of wine is unknown

though it had been prepared somewhere in 350 BC (Robinson, 1994; Joshi and Attri, 2005).

European explorers in the 16th century introduced the wine into the new world (Amerine et al.,

1980). Wine has been made in India for as many as 5,000 years.
ACKNOWLEDGEMENT

The researchers would like to extend their sincerest appreciation to the following people

who helped in making this research paper successful. They are those people who contributed

much for the success of this endeavor.

To their family, who are always reight there for supporting them financially and morally.

As well as helping them to make this research successful.

To Ms. Vishia A. Gantala, the research adviser, for her guidance and for sharing her

knowledge in the field of research.

To Mrs. Analiza Barcarse, the SNHS Teacher III-OIC of the Science Department, for her

unending support.

To Dr. Marietta B. Yap, the School Principal, for making this study possible.

And lastly, to our Almighty God, for His blessings and guidance of his knowledge of

wisdom to be able to come up with faithful ideas through this research paper.

Thank You so much.

-The Reseacher
INTRODUCTION

In general, grapes are the main raw that have been used for wine production for the past

few decades. However, many reseacrh groups have investigated the siutablility of fruits other

than grapes like apricot apple and also palm sap for the purpose of wine making.

Mango (Mangifera Indica) is the most popular and choicest fruit in India, where the area

of mango cultivation is about 60% of the total fruit-growing area (0.81million). Recent studies

indicate that the mango probably originated in the Assam-Burma-Thailand region, where the

truly wild mango species, belonging to both Mangifera Indica and M.sylvatica, have been

recorded. About 25 different mango cultivars are available in India, and these are also widely

cultivated in other tropical countries.

Mango can be eaten raw as a dessert fruit or processed to various products like pickles

chutney and relishes. Sometimes they are sliced,dried,and made into powder for amchoor and

chips. Mango contains more vitamin A than most fruits. According to the new research study

mango fruit has been found to protect against colon,breast,leukemia,and prostate cancers. Wine

is a popular and important beverages the accompanies and enhances a wide ranges of European

and Medditarian-style cuisine, from the simple and traditional to the most sophisticated and

complex. Wine is important in cuisine not just for its value as a beverages,but as a flavor

agents,primarily in stocks and braising,sinceits acidity lends balance to rich savory or sweets

dishes.

The reseacher would like to produce a wine out of riped mango (Mangifera indica) that

could be made as preservatives or condiment in food and compare it from the commercial one.
METHODOLOGY

a.Preparation of materials
The materials used was a 1kg of riped mango,a clean knife ,blender ,clean cheesecloth

,clean container.

b.Preparation of solution

A 1kg of riped mango was being prepared and washed. It was peeled and sliced into pieces

using a clean knife. And blended by a blender and the fruit was extracted using a clean

cheesecloth to get its extarcts. The extracted fruits was pasteurized by 10 minutes. After

pastuerizing the solution, the cool extract was placed in a clean container. A yeast and vinegar

starter added to the solution. After it was added, it was covered by cheesecloth and was stir. The

extract of the mango was store in 1 month. After 1 month, the solution was being filtered and

pasreurized. The mixture was being observed and checked the presence of acetic content. It was

being evaluated by the vinegars characteristics or properties.

RESULTS
The mango wine was low price than the commercial mango wine. In terms of

availability,commercial mango wine are limited in department store, while mango wine are ready

available in the sourrondings.

 Treatments Color Taste Aroma

Treatment 1 Brown Bland Has aroma

Treatment 2 Light Brown Sweet Sweet aroma

Treatment 3 Golden Brown Bittersweet Strong aroma

TA
BL LIMITATIONS
E1 The study was conducted in Brgy. 56-B Bacsil South Laoag City,Ilocos Norte where in

the riped mango fruit were collected. This study took almost one month of the extinct of

the performance.

CONCLUSION
Based on the findings of the experiment of the following conclusion was derived. Good

mango wine is produced with appropriate formulation as to the treatment

It only means that making good wine needs a good fermentation process.
RECOMMENDATION
Based on the results of the study, the researcher recommends the followung:

 The mango must be used in making wine because it has a lot of nutrients.

 Conduct more series of studies about mango and produce more products from it.

 Do a continuation of this study for better results.

REFERENCES

 https://www.academia.edu/31105980/Mango_indica_as_Wine
 https://ndpublisher.in/admin/issues/IJFFTV4N1e.pdf

APPENDICES