1Department of Microbiology, Yogi Vemana University, Kadapa-516 003, India
2Department of Microbiology, Sri Venkateswara University, Tirupati-517 502, India
3Department of Postharvest Technology, Dr. Y S Parmar University of Agriculture and Forestry, Nauni, Himachal Pradesh-173 230, India
*Corresponding author: L.V.A. Reddy; lvereddy@yahoo.com
Online published on 11 November, 2014.
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.
Mango, wine production, optimization of fermentation conditions, volatile compounds, antioxidant activity
