Mango (Mangifera indica L.) specifically carabao mango is Philippines’ premier fruit crop.
It is the favorite fruit among the Filipinos and popular in other parts of the world. It has smooth yellow skin when ripe and consists of about 60-75% edible portion by weight. It is harvested all year round but peak season is during the months of February to April. Mango is rich in Vitamins A, B and C.
Mango wine has clear golden yellow color, aged in glass vat for at least 6 months. The wine has unique fruity aroma and smooth flavor that provides consumers with a delightful experience.
Mango Wine Processing
- Mango fruits
- Sugar, refined
- Wine yeast
- Sodium metabisulfite
- Gallon jars
- Tray/Basin Strainer
- Wire needle
- Graduated cylinder
- Fermentation lock
- Wine bottles
- Cork/ Aluminum cap
- Cap seal
- Water bath
- Waring blender
- pH meter
- Hand Refractometer
- Pasteurize 10% of the total volume of the “must” in boiling water for 30 minutes.
- Cool to 40-45oC.
- Inoculate with pure culture of wine yeast.
- Ferment for 18-24 hours and inoculate in the prepared “must”.
- Wash fully ripe fruits (1.0 kg) and drain.
- Macerate by hand or use a fruit pulper.
- Add appropriate volume of water (2.0 L) and adjust sugar content to 20oBrix (dry wine) or 25oBrix (sweet wine) by addition of refined sugar.
Treatment of the “Must”
- Add 5ml of 10% sodium metabisulfite per gallon of “must” to destroy spoilage microorganisms.
- Cover the jar properly and stand for 16-18 hours at room temperature.
- Add the starter and ferment for 4 days.
- Filter the “must” to separate the seeds and pulp.
- Transfer the liquid in clean fermentation jars and cover with fermentation lock.
- Continue anaerobic fermentation for 3 weeks.
Harvesting, Storing and Aging
- Siphon the wine using tygon tubing. Care must be exercised not to make too much movement on the jar so as not to disturb the sediments.
- Add 5ml of 10% sodium metabisulfite per gallon of wine. Fill the jars with wine to its brim and cover tightly to prevent access of oxygen.
- Store in cool (20oC), dry place for at least 6 months to mature.
- Place in clean wine bottles and cover with cork or similar closure. Seal with paraffin- glycerin mixture or plastic seal. Finally, cover the bottle with a cap