Ogodo AC
Faculty of Pure and Applied Sciences,
P.M.B. 1020 Wukari, Taraba State
Nigeria
Research
Production and Evaluation of Fruit Wine from Mangifera indica (cv. Peter)
Author(s): Ogodo AC, Ugbogu OC, Agwaranze DI and Ezeonu NGOgodo AC, Ugbogu OC, Agwaranze DI and Ezeonu NG
Mangifera indica (Mango) is a fruit with good nutritional attributes but has short shelf-life under the prevailing weather conditions in tropical countries like Nigeria. Therefore, production of wine from this fruit can help increase wine variety and reduce post-harvest losses. Mango fruit of the cultivar commonly known as peter was used to produce two set of fruit wines (A and B) using baker’s yeast (Saccharomyces cerevisiae) and spontaneous fermentations respectively. Exactly 2.5 kg of mango pulp was crushed using laboratory blender for each set-up and mixed with sterile distilled water (1:1 w/v). 0.5 mg/L of sodium metabisulphate was added to must A. The fruit musts were subjected to primary and secondary fermentation for 4 days and 7 days respectively. During primary fermentation, aliquots were removed from the fermentation vessel for analysis of alcohol co.. View More»