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

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Abstract

Mango (Mangifera Indica L.) 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 cerevisiae MTCC 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. The Saccharomyces cerevisiae MTCC 178 treated Dashehari wine 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 to Baganpalli mango wine. HPLC analysis of Saccharomyces cerevisiae MTCC 178 inoculated Dashehari mango 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), β-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 to Baganpalli wine and was cost effective.

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Acknowledgements

We are grateful to School of Biochemical Engineering, Indian Institute of Technology BHU, Varanasi for providing GC and HPLC facility.

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Authors and Affiliations

  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India

    Vikash Patel & Abhishek Dutt Tripathi

  2. Department of Biotechnology, National Taiwan University, Taipei, Taiwan

    Kundan Singh Adhikari

  3. Department of Molecular Biotechnology, University of Turin, Turin, Italy

    Anurag Srivastava

Authors
  1. Vikash Patel
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  2. Abhishek Dutt Tripathi
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  3. Kundan Singh Adhikari
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  4. Anurag Srivastava
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Correspondence to Abhishek Dutt Tripathi.

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Patel, V., Tripathi, A.D., Adhikari, K.S. et al. Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain. J Food Sci Technol 58, 2206–2215 (2021). https://doi.org/10.1007/s13197-020-04731-9

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  • DOI: https://doi.org/10.1007/s13197-020-04731-9

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