Abstract
A good quality wine was produced from African bush mango (Irvingia var.gabonensis). Analysis of the African bush mango juice showed that it contained 3.6% total sugar, 1.09% protein, 4.2 degrees Brix soluble solids (SS) 0.5% ash, 50.24% total solids (TS), 66.7 mg/100 ml ascorbic acid and pH 5.12. The juice ameliorated to 23 degrees Brix was inoculated with 3% (w/v) Baker's yeast (Saccharomyces cerevisiae) and held at 30 +/- 2 degrees C for 28 days. SS and pH decreased while titratable acidity (TA) increased with increasing period of fermentation. Fermentation was 110% efficient. The wine produced had 8.12% (v/v) alcohol, 0.78% protein, 6.5% Brix SS, 0.64 g/100 ml TA, and a pH 3.10. Sensory evaluation results showed that there was no significant difference (p = 0.05) in colour, mouthfeel, sweetness, flavour and general acceptability, between African Bush mango wine and a reference wine. The wine was generally accepted.
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