Mango Wine Research Articles

Mango wine making process optimization based on artificial intelligence deep learning technology

AbstractThis paper combines artificial intelligence deep learning technology to optimize the wine making process of mango wine. Moreover, in view of the shortcomings of traditional electronic nose data processing methods, a deep learning method based on SSAE‐BPNN is proposed for electronic nose data processing. In addition, according to the characteristics of automatic learning features, this paper uses a deep learning method based on SSAE‐BPNN to simplify the process of traditional data processing methods. Finally, this paper constructs an electronic nose system that can be used to identify mango wine making characteristics, and enhances the effect of electronic nose recognition through deep learning. Through the analysis, it can be seen that the mango wine making process optimization method based on artificial intelligence deep learning technology proposed in this paper has a certain effect, and it has optimized the traditional mango wine making process.

Anti-fungal activity of lactic acid bacterial isolates against aflatoxigenic fungi inoculated on peanut kernels

Aflatoxigenic fungi infect various agricultural commodities and produce a class I carcinogen aflatoxin B1 (AFB1). Sixteen bacterial isolates were screened from idli batter and other fermented foods, for antagonistic effect against Aspergillus spp. Based on the preliminary observation, three bacterial isolates from idli batter namely, IB1, IB4, IB7, and one from mango wine namely, MW2 were selected and further characterized. IB1 was found to be closely related to Lactobacillus plantarum argentoratensis while IB4, IB7, and MW2 were closely related to Enterococcus faecium according to their 16sRNA sequencing. Invitro and invivo antifungal tests in peanut revealed that cell free supernatant (CFS) obtained from these isolates inhibited fungal growth and significantly suppressed AFB1 production, and expression of aflD, aflP, OrdB and aflR genes. Further, microscopic examination showed that all isolates could reduce the conidial development and inhibits spore formation. The highest antifungal activity was observed in CFS of L. plantarum MN880325 and E. faecium MN880376, with an inhibition zone of ≥28 mm in PDA and ≥97% reduction in aflatoxin production on peanut kernels. ESI-MS and NMR spectroscopy revealed the active compounds from L. plantarum MN880325 and E. faecium MN880376 to be 3-phenyllactic acid and 4-hydroxyphenyllactic acid respectively.

Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain

Mango (Mangifera Indica L.) is a major tropical fruit rich in sugar, organic acids and flavonoids, making it suitable fruit for wine making. In the present study, five varieties of mango (Baganpalli, Langra, Dashehari, Alphonso, and Totapuri) were utilized for wine production using two different yeast strains namely, Saccharomyces cerevisiae MTCC 178 and isolated yeast. The physiochemical analysis of wine produced from chosen mango varieties showed that North Indian local mango variety (Dashehari) gave better results in terms of organoleptic and functional attributes. The Saccharomyces cerevisiae MTCC 178 treated Dashehari wine possessed 6.1 ± 0.26% TSS, 2.1 ± 0.08% reducing sugar, 0.657% titratable acidity, 0.11 ± 0.00% volatile acidity, 12% ethanol (v/v) and pH 3.7 ± 0.10 comparable to Baganpalli mango wine. HPLC analysis of Saccharomyces cerevisiae MTCC 178 inoculated Dashehari mango wine revealed the presence of primarily; gallic acid (RT-4.4 min), Galloyl-A-type, procyanidin (RT-5.2 min), 2,2,6-Trimethyl-6-vinyltetrahydropyran (RT-8.91 min), β-Pinene (RT-11.47 min) and Caffeoyl-quinic acid (RT-12.15 min) showing potential antioxidant, anti-cancerous, anti-inflammatory and antimicrobial properties. The local mango varieties wine showed significant (p < 0.05) physicochemical properties, antioxidant potential and ethanol content comparable to Baganpalli wine and was cost effective.

Mango Wine Production, by an Easy Fermentation and Distillation Procedure, Using the Surplus or Rejected Fruit, Produced in Sinaloa, Mexico

The aim of this work, was elaborate mango wines using rejected or surpluses fruit. Every year in Sinaloa, Mexico, there is 15-20% unutilized mango due to these causes, generating economic losses to producers. Mango juice was prepared crushing fruit slices, cane sugar and drinking water for obtain a juice with 17-19 oBrix of soluble sugars; after, juice was pasteurized. Yeasts were added to pasteurized juice, pH adjusted to 3.5-4.0 and fermented in a 3.78 litre (L) glass fermenter until alcohol production ended. Fermented liquid was distilled into glass distiller. To optimize this process several assays were performed and then, process was scaled to 50 L, using a stainless steel fermenter and a distiller attached to fermenter. To eliminate methanol, formaldehyde, and some superior alcohols, column temperature was controlled; into 75 to 82oC. After, these compounds were analysed by GC. Bottles of 250 and 500 ml were partially filled with distilled, then full with mango extract and drinking water at diverse proportions; so, wines of 13 and 18% (alcohol vol.), were obtained. A sensory panel was performed to evaluate wines attributes: colour, clarity, aroma, flavour, etc. Results ranged from good to very good. Also, alcohol amount/mango kg was 67 to 72 ml; higher than obtained from papaya, banana and watermelon. A gross economic analysis, gave a gains around $ 4 US; since from 1 distillate L, 3 or 5 bottles of wines 18 or 13% (alcohol vol.) were obtained, using surplus or rejected fruit, and so decreased losses for producer.

To study the storage stability of mango wine during different conditions with pretreatment

In this research, Fermentation was carried out in conical flasks at room temperature for 15 days. The flasks were closed using a cotton plug and polyethene with a bend of thread. Fermentation rate was monitored every 24 hours by checking the change in TSS (ºBx). End of fermentation was determined when the TSS could not change any further. After fermentation, the wine samples were filtered (vacuum filter using .2µm filter paper) prior to analysis. All the determinations were done in triplicates and the mean values determined. The clear supernatant samples were kept in refrigerator for a few weeks until the physicochemical and sensory analysis were completed. At the end of fermentation, the wines were stabilized with the addition of KMS @ 85 ppm and preserved. After 30 days the highest score awarded for overall acceptability was 7.67 in case of Chausa wine sample having 10% inoculum concentration and IARI strain. Whereas, the lowest score was observed as 7.07 in the wine sample of Gulab jamun and Dasheheri variety having 15% inoculum concentration with both strains. But after 45 days the highest score awarded for overall acceptability was 7.52 in the wine sample of Chausa variety having 5% inoculum concentration with native strain. Whereas, the lowest score was awarded as 7.05 in the wine sample of Gulab jamun variety having 15% inoculum concentration with native strains. The highest score for overall acceptability was awarded as 7.27 in the wine sample of Chausa variety having 5% inoculum concentration with IARI strain. Whereas, the lowest score was 6.92 in the wine sample of Gulab jamun variety having 10% inoculum concentration with IARI strain after 60 days.

Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage

The ‘Nam Dok Mai’ variety is an important mango variety with a short shelf-life. Wine production is one of the new opportunities to process such low-quality mangoes. ‘Nam Dok Mai’ mango juice with 22 °Brix and pH 4 was prepared. Laboratory scale fermentation was done at 20 ± 2 °C for 18 d. After fermentation was completed, the mango wine was bottled and stored at 10 to 12 °C for 3 months. The pH of the mango wine decreased from 0 to 4 d and then remained stable at ~pH 3 to the end of fermentation. The Brix sucrose of the product decreased from 22 to 3.6 °Brix at 12 d of fermentation and was stable thereafter. The alcohol percentage of the samples increased to 13% by the last fermentation day and then dropped to 11% during storage. Fifty-six compounds could be identified using metabolomic analysis accounting for ~40% of all metabolites during fermentation and storage. Principal component analysis was used to differentiate all samples based on the metabolites and flavor compounds observed. The finished mango wine was separated from other samples along a PC biplot by acid compounds. Relative targeted quantification using heat plots of the metabolite and flavor components showed decreases in fatty acid methyl esters (FAME), free fatty acids, fatty alcohols, sugars, and terpenes during fermentation. On the other hand, acids, glycerol, ethyl esters, and higher alcohols increased during fermentation. Correlation analysis resulted in a strong positive relationship between FAME with sterols, sugars, higher alcohols, ketones, aldehydes, terpenes, and volatile acids.

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

SummaryThis study investigated the effect of initial sugar concentrations (°Brix of 17, 23 and 30) on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm. It was found that growth rate and maximum cell population were inversely correlated with initial sugar levels with the fastest growth rate and largest cell population in the low sugar fermentation. However, the cell population in the low and medium sugar fermentation declined significantly (from 8.7 and 8.2 log to 2 and 2.8 log, respectively) relative to the high sugar fermentation in which cell populations remained stable upon reaching the stationary phase (7.7 log). Glycerol production increased with increasing sugar content in low (13.4 g L−1), medium (14.5 g L−1) and high (15.9 g L−1) sugar fermentation. In addition, high sugar fermentation had a negative impact on volatile production with significantly lower amounts of acetate esters (1.5 mg L−1) but more acetic acid (0.54 g L−1) compared to the low (5.0 mg L−1 and 0.44 g L−1, respectively) and medium (3.7 mg L−1 and 0.49 g L−1, respectively) sugar fermentations. Furthermore, volatiles especially terpene hydrocarbons (α‐caryophyllene was released) present in mango juice were significantly metabolised after fermentation, while numerous new volatile compounds (such as isobutyl alcohol, isoamyl alcohol, ethyl and acetate esters) were produced. Some terpene alcohols were released and converted into corresponding acetyl esters. This may indicate that the mango wines fermented with different levels of sugars would have different flavour aromas.

Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

This study investigated the effects of different inoculation strategies of Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC 500 on volatile composition of mango wine. The inoculation strategies involved positive sequential fermentation (PSF, W. saturnus NCYC 500 was first inoculated for 14 days before inactivation, then S. cerevisisae MERIT.ferm was inoculated and fermentation continued for another 7 days), negative sequential fermentation (NSF, S. cerevisiae MERIT.ferm was first inoculated for 7 days before inactivation; after that, W. saturnus NCYC 500 was inoculated at day 14 followed by another 7 days fermentation) and simultaneous mixed culture fermentation (MCF). The growth of S. cerevisiae MERIT.ferm in PSF declined slightly immediately after inoculation, which differed from that in NSF and MCF. On the other hand, the growth of W. saturnus NCYC 500 was inhibited by prior growth of S. cerevisiae MERIT.ferm in NSF and MCF. The volatile profiles of the mango wines varied significantly among different inoculation strategies. PSF produced higher amounts of desirable volatile compounds especially ethyl esters (ethyl esters of hexanoate, decanoate, octanoate), acetate esters (ethyl acetate, isobutyl acetate, isoamyl acetate and 2-phenylethyl acetate) and isoamyl alcohol, which could contribute more fruity and creamy notes to the wines. Therefore, PSF would be a useful strategy for fruit wine making with more complex aroma.

Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

The aim of this study was to compare the chemical and volatile composition of mango wines fermented with Saccharomyces cerevisiae var. bayanus EC1118, S. cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. cerevisiae MERIT.ferm. Strains EC1118 and MERIT.ferm showed similar growth patterns but strain CICC1028 grew slightly slowly. The ethanol level reached about 8% (v/v) for each mango wine and sugars (glucose, fructose and sucrose) were almost exhausted at the end of fermentation. There were only negligible changes in the concentrations of citric, succinic and tartaric acids, except for malic acid (decreased significantly). Different volatile compounds were produced, which were mainly fatty acids, alcohols and esters. Most volatiles that were present in the juice were consumed to trace amounts. The kinetic changes of volatiles were similar among the three yeasts but the concentrations of some volatiles varied with yeast. Strain MERIT.ferm produced higher amounts of higher alcohols, isoamyl and 2-phenylethyl acetates, whereas strain CICC1028 produced higher amounts of medium-chain fatty acids and ethyl esters of decanoate and dodecanoate. These results suggest that it may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains.

Impact of Pulp on the Chemical Profile of Mango Wine

The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

Pre-fermentation supplementation of mango must with ammonium and primary amino nitrogen influences mango wine chemistry

Mango wine is a shelf-stable value-added product that can be produced from fresh mango, mango juice or mango concentrate. Mango wine production techniques including cultivar selection, yeast strain selection and pressing conditions have been investigated, but no prior work has examined the effect of nitrogen supplementation on mango wine fermentation performance. After sugar, yeast assimilable nitrogen (YAN) is the most important nutrient required for yeast growth and metabolism during fermentation. In this study, the effect of supplementation of mango must with YAN on fermentation kinetics, residual sugar in mango wine, and residual yeast assimilable nitrogen in mango wine were determined. Nitrogen sources investigated included diammonium phosphate at two concentrations (100 mg/L and 200mg/L) and Fermaid O at two concentrations (100mg/L and 200mg/L). Initial YAN in mango must was 70mg/L, and increasing YAN concentration with either exogenous nitrogen source led to increased fermentation rate. Supplementation to the same initial YAN concentration of approximately 100 mg/L YAN with Fermaid O resulted in lower residual sugar in mango wine as compared to supplementation to the same initial YAN concentration with DAP. Conversely, residual YAN concentration in mango wine was higher when Fermaid O was the source of exogenous nitrogen.

Influence ofSaccharomyces cerevisiaeandWilliopsis saturnusvar.Mrakiion mango wine characteristics

Saccharomyces cerevisiae MERIT.ferm was used as mono- and mixed-cultures with Williopsis saturnus var. mrakii NCYC500 in mango wine fermentation. A ratio of 1:1000 (Saccharomyces:Williopsis) was chosen for mixed-culture fermentation to enable longer persistence of the latter. The monoculture of S. cerevisiae and mixed-culture was able to ferment to dryness with 7.0% and 7.7% ethanol, respectively. The monoculture of W. mrakii produced 1.45% ethanol. The mango wines fermented by S. cerevisiae alone and the mixed-culture were more yeasty and winey, which reflected their higher amounts of fusel alcohols, ethyl esters and medium-chain fatty acids. The mango wine fermented by W. mrakii alone was much less alcoholic, but fruitier, sweeter, which corresponded to its higher levels of acetate esters.

Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation

The present study aims to evaluate the effect of gamma-irradiation on the total phenolic content (TPC), total flavonoid content (TFC), antioxidant and radioprotective properties of the mango wine. γ-Irradiation resulted in an increase in TPC and TFC in a dose dependent manner and their concentrations were in the range of 226.8–555.3mg/L and 68.6–165.1mg/L, respectively, in 3kGy irradiated wine samples. There was a significant increase in the concentration of certain polyphenolic compounds with the exception of ellagic acid, which was unaltered and a significant decrease in the ferulic and synapic acids as measured by HPLC. Treatment with γ-irradiation resulted in overall reduction in microbial loads; further, no microbe was detected with a dose of 3kGy in all wine samples, indicating improvement in the quality of mango wine. The DPPH radical scavenging activity of mango wine varied from 97.14 (Sindhura) to 83.64% (Mulgoa) and the DMPD scavenging capacity varied from 95.27 (Banginapalli) to 77.8% (Mulgoa) at 100μL and 3kGy dose. However, the FRAP activity of mango wine varied from 33.96 (Sindhura) to 27.38mM/L (Mulgoa), and the NO scavenging capacity from 88.2 (Banginapalli) to 74.44% (Mulgoa) at 500μL and 3kGy dose. These scavenging activities were significantly increased with the irradiation dose and also with concentration. Mango wine was also demonstrated to protect DNA against UV+H2O2 and γ-irradiation (500Gy) induced DNA damage, confirming its protective actions in vitro and thus could be a valuable source of antioxidants.

Production of Wine from Mango Fruit: A Review

India is the largest producer of fruits in the world with an annual production of 46 million tons, However, accounting to 10% of the world production 20-30% of production get spoiled and remain unutilized as post-harvest losses and mango is no exception. Mango (Mangifera indica L.) is the most popular and the choicest fruit of India. Wine production from mango is a very good alternative to utilize the surplus and value addition. The literature available on mango wine production and characterization, the need of fruit wine and mango wine production and optimization of conditions has been reviewed briefly. The characterization of mango wine in terms of primary metabolite, ethanol and secondary metabolites like glycerol, volatile flavour compounds and phenolic compounds and antioxidant potentiality have also been covered. Cell immobilization in mango wine production, stabilization, other varieties of fermentation products like vermouth and economics has been focussed. To utilize the surplus for wine production, has potential to contribute considerably to postharvest loss reduction and providing value added products.

Mango wine aroma enhancement by pulp contact and β‐glucosidase

SummaryThis study determined the influence of pulp maceration and β‐glucosidase on mango wine physico‐chemical properties and volatile profiles. The distinction in pH, sugars and organic acids among different treatments was not statistically significant. All wine samples reached around 8% (v/v) ethanol from about 16% (w/v) of sugars. The wine with pulp contact contained about ten times higher α‐terpinolene and up to three times higher acetate esters than the wine without pulp contact, but mitigated the production of medium‐chain fatty acids and relative ethyl esters by up to six times. β‐glucosidase enhanced terpenols by up to ten times and acetate esters by up to three times. Furthermore, enzyme treatment mitigated, by up to five times, the formation of medium‐chain fatty acids and ethyl esters to moderate levels. Sensory evaluation showed pulp contact, and β‐glucosidase not only improved the intensity and complexity of wine aroma but balanced odour attributes.

Role of Malolactic Fermentation on the Quality of Mango (Mangifera indica L.) Wine

The interactions between three Saccharomyces cerevisiae strains individually and with Oenococcus oeni during the process of malolactic acid fermentation (MLF) was investigated in mango wine. In all the treatments, alcoholic fermentation (AF) was completed between 10 and 12 d, and the yeast populations were not altered by the bacterial inoculation. Compared with sequential inoculation, the wine with simultaneous inoculation showed higher ethyl acetate content (26.6–41.1 mg/L). The total concentrations of higher alcohols were in the range of 350.9–372.4 mg/L. There were no significant (P < 0.05) differences in the concentrations of 1-propanol (12.6–13.4 mg/L); however, differences in the concentrations of isobutanol and amyl alcohol (40.4–50.1 and 241.4–269.0 (mg/L), respectively) were significant (P < 0.05). A significant decrease in acetaldehyde was observed in simultaneously inoculated wine in the range of 14.1–42.5 (mg/L), but no significant (P < 0.05) difference in methanol content was observed. Wine inoculated with O. oeni showed better sensory scores to that of control wine. Irrespective of the yeast strain used, simultaneous treatment showed better sensorial attributes in flavor, fruity aroma, and overall acceptability. Inoculation of O. oeni to mango juice or wine had no significant influence on the volatile aroma composition of the final wine.

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

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&amp;deg;C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0&amp;ndash;96.0 g/l) and productivities (1.53&amp;ndash;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 (&amp;lt; 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&amp;ndash;146.83 and 239.74&amp;ndash;184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30&amp;deg;C to 15&amp;deg;C. Sensory evaluation revealed fruity aroma (7.9 &amp;plusmn; 0.73), fine taste (7.7 &amp;plusmn; 0.24), and the overall improved quality of the wines produced by the immobilised system.

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) varieties (R2E2, Harum Manis and Nam Doc Mai). Both yeasts grew well in all juices and there was no early growth arrest of either yeast, but there was late death of W. saturnus var. mrakii NCYC500 in the Nam Doc Mai juice. Fructose, glucose and sucrose were consumed to trace levels in all juices. Changes in citric, tartaric, malic, acetic and succinic acids varied with mango varieties. While the changes of major volatiles were similar in all varieties, there were significant varietal differences in the volatile composition of the resultant mango wines. The volatiles, especially most of the terpenes, of the juices decreased drastically and new volatiles such as β-citronellol were formed. R2E2 wine had more fruity, sweet and creamy notes, and retained more of its original character due to a higher retention of ketones/lactones. Harum Manis wine had the lowest aroma intensity with more green and terpenic notes associated with higher levels of residual terpenes than the other two varieties. Nam Doc Mai wine possessed the highest aroma intensity with winey, yeasty, fruity and floral notes attributed to higher amounts of alcohols, acetate esters and ethyl esters. These findings may help develop different styles of mango wine.

Impact of two Williopsis yeast strains on the volatile composition of mango wine

SummaryThe aim of the research was to study the volatile composition of mango wine fermented with two Williopsis yeast strains: Williopsis saturnus var. mrakii NCYC500 and W. staurnus var. suaveolens NCYC2586. Thirty terpenoids, twenty‐six esters, ten alcohols, nine acids, seven aldehydes and ketones, two ethers, two phenols and one sulphur compound were identified in the mango wine fermented with strain NCYC500, while twenty‐seven terpenoids, thirty esters, eleven alcohols, eight acids, eight aldehydes and ketones, three ethers, two phenols, one sulphur compound and one furan were detected in the mango wine fermented with the strain NCYC2586. The kinetic changes, final concentrations and odour activity values of major volatiles were compared between the two Williopsis yeast strains and also with other yeast reported in the literature. The results showed that Williopsis yeast strains NCYC500 and NCYC2586 were high producers of acetic acid and acetate esters, but low producers of medium‐ to long‐chain fatty acids and their corresponding ethyl esters. Unlike mango wine fermented with Saccharomyces cerevisiae, most terpenoids derived from mango juice were retained in the resultant mango wine fermented with the two Williopsis yeast strains, suggesting the mango wine could retain the aromatic hints of fresh mango.

Evaluation of antioxidant and sensory properties of mango (Mangifera indicaL.) wine

This investigation deals with the antioxidant and sensory properties of mango wine produced from different mango varieties. The highest phenolic content was recorded in wines produced from Alphonso(537 mg/l), Banginapalli(456 mg/l) and Sindhoora(490 mg/l) mango fruit varieties. The antiradical activity varied from 27.57% to 36.70% ascorbic acid equivalents, the antioxidant activity varied from 73.90% to 85.95% gallic acid equivalents and the reducing power varied from 0.71 to 2.90 μm/l ascorbic acid equivalents. From the liquid chromatography–mass spectrometer (LC–MS) analysis, 11 phenolic compounds were identified in Alphonsowine. Based on nine-point hedonic scale for the evaluation of organoleptic properties, the wines made from Alphonsoand Banginapallivarieties have been found to have better sensory properties. A significant correlation was not observed between the panellist and the instrumental results.