Journal of Advances in Biology & Biotechnology

The aim of this work, was elaborate mango wines using rejected or surpluses fruit. Every year in Sinaloa, Mexico, there is 15-20% unutilized mango due to these causes, generating economic losses to producers. Mango juice was prepared crushing fruit slices, cane sugar and drinking water for obtain a juice with 17-19 ^oBrix of soluble sugars; after, juice was pasteurized. Yeasts were added to pasteurized juice, pH adjusted to 3.5-4.0 and fermented in a 3.78 litre (L) glass fermenter until alcohol production ended. Fermented liquid was distilled into glass distiller. To optimize this process several assays were performed and then, process was scaled to 50 L, using a stainless steel fermenter and a distiller attached to fermenter. To eliminate methanol, formaldehyde, and some superior alcohols, column temperature was controlled; into 75 to 82^oC. After, these compounds were analysed by GC. Bottles of 250 and 500 ml were partially filled with distilled, then full with mango extract and drinking water at diverse proportions; so, wines of 13 and 18% (alcohol vol.), were obtained. A sensory panel was performed to evaluate wines attributes: colour, clarity, aroma, flavour, etc. Results ranged from good to very good. Also, alcohol amount/mango kg was 67 to 72 ml; higher than obtained from papaya, banana and watermelon. A gross economic analysis, gave a gains around $ 4 US; since from 1 distillate L, 3 or 5 bottles of wines 18 or 13% (alcohol vol.) were obtained, using surplus or rejected fruit, and so decreased losses for producer.