The study of chemical properties, sensory test and antioxidant activity of mango wine from mango 4 cultivars (Nam Dok Mai, Chok Anan, Okrong and Rad)

Abstract

This research had produced mango wine from four cultivars of mango, namely Namdokmai, Chok Anan, Okrong and Rad. This study was carried out to examine the chemical properties, antioxidant activities and sensory quality of the wine. Each mango juice was mixed with clean water in a ratio of 1:1 and inoculated with Saccharomyces bayanus at ambient temperature for 7 days. Sampling was performed at everyday intervals. It was observed for all samples that the levels of soluble solid content decreased continuously over the fermentation period and alcohols were almost increased at the end of the fermentation process. It was obvious that the highest level (14.56+0.02%) of alcohol was observed for the wine produced from Chok Anan cultivar, followed by Namdokmai cultivar (11.07+0.01%). The wine produced from Chok Anan cultivar was shown to exhibit the highest antioxidant activity (63.67±0.25%), followed by Namdokmai cultivar (62.64±0.20%). As with the consumer hedonic scale, it was found that the wine produced from Okrong cultivar had the highest overall acceptability with an average score of 8.20±0.88, which however was equivalent to the hedonic scale of 9 that indicated very pleasant levels of the wine preferences of the consumers.