Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Sadineni Varakumar, Kondapalli Naresh and Obulam Vijaya Sarathi Reddy
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Sadineni Varakumar: Department of Biochemistry, Sri Venkateswara University, Tirupati, India
Kondapalli Naresh: Department of Biochemistry, Sri Venkateswara University, Tirupati, India
Obulam Vijaya Sarathi Reddy: Department of Biochemistry, Sri Venkateswara University, Tirupati, India

Czech Journal of Food Sciences, 2012, vol. 30, issue 6, 557-566

Abstract: The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0-96.0 g/l) and productivities (1.53-3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48-146.83 and 239.74-184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

Keywords: Saccharomyces cerevisiae; immobilisation; Mango peel biocatalyst; sensory evaluation (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:478-2011-cjfs

DOI: 10.17221/478/2011-CJFS

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