Mango wine can now be produced year-round
Mango wine may now be available throughout the year, even when the mango season is over.
The technology developed by ICAR-CISH (Central Institute for Subtropical Horticulture) involves preparing mango wine using the pulp of mangoes when fresh fruits are not available.
Previously, mango wines were prepared using only the fresh juice from the fruits, making them expensive. However, CISH's technology may be revolutionary in the sense that mango pulp extracted from the fruits during their season can be stored using food-grade preservatives and used to make wines even when fresh fruits are not available in the market. "The best part is that the aroma, flavour and taste of the fruit will not be lost while preparing the wine under standardised conditions," said a Senior Scientist at the institute. CISH has experimented with varieties of mangoes grown in Malihabad such as Dussehri, Amrapali, Mallika, Chausa and Langda in making the wine. The mango pulp is fermented using sugar and yeast, which in the process releases alcohol. Mango pulp has 10% to 12% alcohol content.
Because it is not distilled, it does not lose nutritional properties. It also contains Lupeol, highly potent anti-cancerous bio-active compound.
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