DESCRIPTION:

Grapes have been used as the main raw material in the production of wine. However, a number of researchers found other suitable fruits for wine production. Over the years, fruit wine has been prepared from several different fruits, such as guava, banana, pupunha, mango, acerola and cocoa (Duarte et al., 2009, Joshi et al Reddy and Reddy 2005). There are a variety of fruits suited for making a good quality wine. The fruits commonly used for making wine are: apple, pear, peach, plum, cherry, strawberry, blackberry, raspberry and blueberry. The choice of fruit depends upon several factors. These include: market demand, availability of raw material, production facilities, and sound economic reasons (Dharmadhikari, 1996). Highly acceptable wines can be made practically from all fruits. There are some soft fruits from both temperate and tropical regions whose pigment stability and flavour profiles match those of any wine from grapes, but suffer from the lack of intensive research and development given to grape wine (Cheirslip & Umsakul, 2008). Among those fruits mango {Mangifera indica L.) is the most popular and the choicest fruit of India. It is highly perishable and seasonal fruit. One of the methods for processing and preserving mango is to ferment the juice, which has high carbohydrate content into wines.

Mango {Mangifera indica L.) fruit is commonly called "King of fruits" ranking fifth in total production among major fruit crops worldwide. The world production of mango is estimated to be over 23.4 x 106 MT per annum. India ranks first among world's mango producing countries, accounting for 54.2% of the total mango produced worldwide. Andhra Pradesh, being blessed with varied soil types and agro-climatic conditions, is better placed for cultivation of large varieties of fruit crops and is one of the largest fruit production states in India. The major fruit crops grown in Andhra Pradesh are mango, sweet orange, banana, grape, pomegranate, coconut, and cashew. Mango occupying an area of 3.71akh hectares, with an annual production of 32 lakh mt, has placed the state in first position with a share of 20% of the India's production coupling with highest productivity (Baisya 2004). Mango contains a high concentration of sugar (16-18.5% w/v) and acids with organoleptic properties, and also contains antioxidants like carotene (as Vitamin A, 4,800 IU). Sucrose, glucose and fructose are the principal sugars in ripened mango, with small amounts of cellulose, hemicellulose and pectin. The green tender fruits are rich in starch, and during ripening the starch that is present is hydrolyzed to reducing sugars (Anon 1962). The unripened fruit contains citric acid, malic acid, oxalic acid, succinic and other organic acids, whereas in ripened fruit, the main acid source is malic acid (Giri et al. 1953). Mango juice along with aromatics is recommended as a restorative tonic; it contains good concentrations of vitamin A and C, which are useful in heat apoplexy. Mangoes with higher initial concentration of P-carotene are helpful as cancer-preventing agents.

Mango is processed into various forms. Mango fruits during early stages of growth are commonly used for sweet or sour chutney (mango sauce) and a large number of products are prepared from ripe mango fruit, like frozen and canned slices, puree, jam, squash, juice, nectar, mango powder and mango toffee. Production of wine from mango is one of the alternative ways to use and convert surplus production into a valuable product (Reddy and Reddy 2005).

Although Czyhrinciwk (1966) and Anon (1963) have reported the technology involved in mango wine production, their work was inadequate, particularly in the area of mango wine production and its composition. Kulkarni et al. (1980) screened some varieties of mango for wine-making and found that mango wine had similar characteristics to that of grape wine.

These investigators have not given details on vinification techniques and chemical composition of the wine produced from mango.

In view of this, a research programme was initiated to vinvestigate the suitability of mango fruit (especially the small and the unattractive fruits and good quality fruits) for wine production, and also to characterize the wine produced. It had three objectives, namely: (1) to maximize the yield of high quality juice from mango by improving the extraction techniques; (2) to study the mango wine production and its composition in detail by advanced GC and LC techniques; and (3) optimize the production process to improve the sensory properties of the mango wine samples.

• The green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food,iron and prevents bleeding tendencies.

• Every part of the mango is beneficial and has been utilized in folk remedies in some form or another. Whether the bark, leaves, skin or pit; all have been concocted into various types of treatments or preventatives down through the centuries. A partial list of the many medicinal properties and purported uses attributed to the mango tree are as follows: anti-viral, anti-parasitic, anti-septic, anti-tussive (cough), anti-asthmatic, expectorant, cardiotonic, contraceptive, aphrodisiac, hypotensive, laxative, stomachic (beneficial to digestion)

• Mango is considered the undisputed and uncrowned king of all fruits. Mango is found all over India and many regions of the world. Mango's taste is sweet and little sour and is very nourishing. Mango is mentioned in ancient scripts for its great nutritive value. Raw Mango is sour and stringent ripe Mango is extremely tasty & nutritive

•' During the processing of mango, peel and stone are generated as waste . They are rich in various nutrients and many value added products could be obtained from them. Good quality jelly grade pectin (6.1%) and edible fibre (5.4%) could be extracted from ripe mango peel. Acceptable quality vinegar (5.2% acetic acid) and citric acid (20 g / kg peel) could be obtained from mango peel through microbial fermentation.

• Maharashtra and Andhra Pradesh are two leading mango growing states. AP is leading in quantity, producing on average about 10 lakh metric tonnes a year. While Maharashtra is the leading State in choice export variety Alphonso mangoes.

• The Indian states with abundant growth of various varieties of mangoes are Andhra Pradesh, Bihar, Goa, Gujarat, Haryana, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Orissa, Punjab, Tamil Nadu, Uttar Pradesh and West Bengal.

Summary of the Invention:

It is therefore the present invention is to provide a fruit wine beverage (mango wine) with little sedimentation, low viscosity and attracting golden yellow colour (mango colour) and exiting flavor derived from the fruit juice and its process for its production. Another objective of present invention is the provision of production of both dry and sweet wines using mango juice. Another objective of the present invention is the provision of optimization of production technique and sensory quality of the mango wine.

These and other objectives of the present invention (which other objectives become clear from the consideration of the specification, claims and graphs as a whole) are met by providing best mango wine from the best quality mango juice with a variety of additives. Description of the preferred embodiments

The present inventions is related to the production of wine through fermentation of the mango juice from very good quality and well ripen farm fresh mangoes named mango wine both sweet and dry. They are Dry wines and sweet wines

1. produced using mango juice only

2. produced using mango juice and mango peel extract

3. produced using mango juice and other fruit juices like grapes, apples, banana, oranges ect. The present invention is based on the production of wine from good quality mango juice and does not use natural water. The primary yeast culture in used in the production of wine is produce from sugar cane juice/coconut water only by substituting the natural water with the foresaid materials and not to add any chemical ingredients like ammonium sulphate, urea ect. Now the demand for natural/organic foods and beverages is increasing worldwide every day. By keeping this in view the inventors developed this method to produce natural mango wine without the addition of any chemical ingredients at any stage of the production of the product. The wine prepared from mango juice is free from any chemicals like sulphur dioxide. This can be developed as natural/organic fruit beverage. The large scale demand and production of mango wine will helpful to the farmers who suffering from uncertine market and value of the their production, food security (Food preservation and salvaging waste foods), increasing employment, improving cultural and social well being.

The method of mango wine production involved the following steps:

1. Juice extraction from mango pulp using enzyme mix treatment

2. Preparation of yeast culture

3. Fermentation

4. Filtration and clarification

5. Fortification and aging

6. Bottling and labeling

1. Juice extraction from mango pulp using enzyme mix treatment mangoes (like Alphonso, Raspuri, Banginapalli, Totapuri) were selected, which are abundantly available and grown especially in southern part of India.

Mango processing, pulp and juice preparation and enzyme treatment was done as mentioned in Reddy and Reddy (2005). There are to defferent modes of mango must prepration for wine production. One is direct usage of pulp with the addition of enzyme mix (containing pectinase, cellulose and amylase). In second case, mango juice extraction mango pulp was treated with previously optimized enzyme concentration and conditions (0.8 % and pH 5). The pulp or juice obtained in this manner was then subjected for analysis of total and reducing sugars, total acidity, pH and soluble solids content (geberal composition of mango pulp Table 1 and composition of selected mango varieties Table 2). None of the varieties was ameliorated with sucrose. The pulp or juice will store at very low temperatures like -40 °C and -80 °C to kill all the natural microbiota present.

2. Preparation of yeast culture:

Yeast culture used for the production is new and isolated from palm wine and named Saccharomyces cerevisiae LV1. The culture was maintained on MP YD (Malt extract 0.3%, Peptone 0.5%, Yeast extract 0.3%, Dextrose 2% and Agar 1.5%) slants at 4°C. The inoculum was prepared by inoculating the slant culture into 25 mL of the sterile sugarcane juice taken in 100 mL Erlen Mayer flask and allowed to grow it on a rotary shaker (100 rpm) for 48 h at 37°C. This inoculum (3xl06 cells/mL) was transferred to 250 mL conical flasks having 100 mL mango juice.

3. Fermentation:

The mango pulp with enzyme mix / mango juice extracted as said above was used for the production of mango wine. Batch fermentation of the inoculated must was carried out in a number of flasks by incubating at pH 4.5 and at temperature 22°C for 15 to 20 days. Three to four times shaking/mixing id good in initial days. The wine samples were collected by separation of the cells by centrifugation at 5,000 x g for 10 min. In case of direct fermentation of mango pulp with enzyme mix after the fermentation wine was extracted and harvest the yeast cells by centrifugation at 5,000 x g for 10 min. Composition of mango wine is tabulated as in table 3. And Table 4.

4. Filtration and Clarification:

After the completion of fermentation time the fermented wines were filter with the use of a sterilized point 0.4 Micron filter bag. Pour back the fermented wines in its respective washed and dried container. Cover it with the corresponding rubber septa with a hole at the center and tin foil and store it for 15 Days. After this filter the fermented wines with the use of a sterilized 0.4 Micron filter bag.

Clarification was done naturally with egg white or bentonite. Mix the required amount of egg white or bentonite to the fermented mango wine and stir it thoroughly. Store this without any disturbance for 15 Days to clear the wine. After the process of clearing the wine had been filter the fermented wines with the use of a sterilized 0.4 Micron filter bag.

5. Fortification and Aging:

The alcohol content usually present in mango wine is 7 to 8.5% (v/v). Generally there is no need for the fortification for the mango wine. So the fortification is optional. Required amount of pure alcohol produced from mango peel or any sugarcane juice is added to the wine to make it strong. The wine is placed in a secluded place (at below room temperature and dark, preferably underground) up to one six months or more for better quality. For better quality we can also store mango wine in use oak vats or oak chips or any other preferable wood chips can add to the wine for aging. Normally in the aging period wine loses its raw and harsh flavour and mellows down and acquiring a smooth flavour and good bouquet and aroma. Now the farm fresh mango wine is ready to use

6. Bottling and labeling:

Drain off the fermented wines in the amber coloured or white sterilized 750mL bottles. Put the cap seal with cork liner and seal it properly. Put the secondary plastic seal over the cap Seal and seal it properly with the help of a heat gun. Attach the company seal on top of the bottle and attach the labels on both front & back accordingly after which insert the labeled bottles inside the custom-made double wall carton boxes with partitions for 12 (750mL) bottles per box which makes it ready for sale.

Example

The methods for producing the high quality mango wines and ingredients explained below: a) Farm fresh and good quality mangoes collect from directly from mango farms b) High quality pectinase enzyme mix for the juice extraction will prepare in our own fermentation unit c) mango peel juice (in case of mango pulp and peel wine) d) fruit juice collect from any farm Q fresh' fruit like grapes, banana, orange, apple, watermelon ect. (in case of mixed fruit wine for colour, taste and aroma) e) there won't be any amelioration with sugar. The yeast mother culture prepared as mentioned above is added to the very clear mango must and mix well. The container is closed and allow to fermentation. The wine fermentation was carried out at 20°C. After the completion of fermentation the fermented must clarification, fortification and aging will carry as above to make the good quality mango wine. The wine prepared in this manner has very good attractive body (light golden yellow). The colour will change slightly with respect to the fruit juice added to the mango juice. The quantity of sugar varied due to the fruit juice added and maturity of the fruit by adjusting this we can produce both sweet and dry wines. The wine prepared in this manner will spurge with carbon dioxide (C02) and can produce mango sparkling wine. During the preparation of the wine in this manner we can directly add the spices and convert the mango wine into mango vermouth.

What is claimed and sought to be protected by the letters patent is:

1. Farm fresh good quality mango wine made through the fermentation of good quality mango juice whereas traditionally wine is produced from grape juice fermentation. The present invention id characterized by single stage fermentation of high quality mango juice comprise of mango juice extraction from mango puree by enzyme treatment, preparation of mother yeast culture using sugarcane juice/coconut water, inoculated the must by adding the mother yeast culture , 15 to 20 days fermentation with controlled physical factors that is optimal inoculum, pH and temperature, filtration using 0.4 micron filter and clarification with egg white for fortnight or bentonite, fortification with distilled alcohol produce from mango peel or any other fruits, aging up to 6 months to one year, and bottled and labeled.

2. A product as claimed in claim 1 where in the level of sugar content is increased or decreased to prepared sweet and dry varieties of mango wines and to adjust the alcohol content, depending of variety and maturity of mango fruits, climatic conditions and nature of the soil of the farm.

3. A product as claimed in claims 1 and 2 where in fresh fruits such as mango peel, grapes, banana, oranges, watermenlon, guava, pomegranate and pineapple etc. Are used to prepare mango wines with vary taste, acidity aroma and colour.

4. A product as claimed in claims 1 -3 are good for health as fruit juices and wines derived from then are scientifically proven and shown for their medicinal properties.

5. Products made as in claims 1-3 are organic when the ingredients are freshly collected from certified mango farms.

6. Products made as in claims 1-3 are cost effective and eco-friendly as 70-80% of the raw material is converted into finished product and leaves out less residue.

7. Products made as in claims 1-3 have a long shelf-life while the mango juice is very perishable and difficult to preserve, if at all possible it is unavoidably expensive and hard to store.

Reference:

Duarte WF, Dias D R, Pereira GVM, Gervasio IM and Schwan RF (2009). Indigenous and inoculated yeast fermentation of gabiroba {Campomanesia pubescens) pulp for fruit wine production. Journal of Industrial Microbiology and Biotechnology, 36(4), 557-569.

Dharmadhikari, M. (1996). Apple wine. Vineyard and Vintage View, 11, 7-12.

Cheirslip B and Umsakul K (2008). Processing of banana based wine product using pectinase and a-amylase. Journal of Food Process Engineering, 31, 78-90.

Baisya RK (2004). Post harvest management of fruits and vegetables- a technology management perspective. Indian Food Pack July-August: 78-82.

Anon (1962). Wealth of India - Raw Materials 6, (L-M.), New Delhi, India: Publication and information directorate, CSIR.

Giri KV, KrishnaMurthy DV and Narashimha Rao PL (1953). Separation of organic acids. J Ind Inst Sci 35 A: 77-98.

Reddy LVA and Reddy OVS (2005a). Production and characterization of wine from mango fruit {Mangifera indica L). World J Microbiol Biotechnol 21: 1345-1350

Czyhrinciwk N (1966). The technology of passion fruit and mango wines. Am J Enol Vitic 17: 27-30.

Anon (1963). Mango wine. Int Bottr Pack 37: 157-159.

Kulkarni JH, Singh H and Chada KL (1980). Preliminary screening of mango varieties for wine making. J Food Sci Technol 17: 218-221.

Tables:

Composition of mango pulp

Table 2: Composition of mango juice treated with enzyme mix

Table 3: Physico-chemical characteristics of mango wine produced at 22 ± 2 °C and pH 5

Table 4: Composition of volatiles forms three different mango varieties

CLAIMS:

We claim:

1. A method of production of a fruit beverage comprising

a) extraction from a fruit in whole or fractions;

b) treating the extract with an enzyme mix;

c) allowing cold storage at -40 °C to -80 °C of the mix;

d) fermenting the mix by addition of active yeast culture;

e) filtration, clarification and further filtration;

f) fortification and aging of the product produced; and

g) recovering of the alcohol.

2. A method of production of a fruit beverage according to claim 1 wherein the fruit could be either one or a more fruit from the group consisting of as guava, banana, pomegranate, mango, apple, custard apple, pineapple, acerola, pear, peach, plum, cherry, strawberry, blackberry, raspberry, blueberry or cocoa.

3. A fruit beverage containing processed fruit juice according to claim 1.

4. A fruit beverage according to claim 3, wherein the fruit is most preferably mango.

5. A beverage according to claim to claim 3, wherein processed mango juice imparts flavor to the beverage.

6. A beverage according to claim 5, wherein the beverage is an alcoholic beverage.

7. A beverage according to claim 6, wherein the alcoholic beverage is a fruit wine.

8. A beverage according to claim 7, wherein the fruit wine is a dry wine or a sweet wine.

9. A beverage according to claim 6, wherein the alcoholic beverage is a liquer.

10. The method of claim 1 wherein amount of active yeast culture added to the wine must
contain 3xl06 cells/ml per 1 litre of wine.

11. A method according to claim 1 wherein the clarification is done by using a clarification agent selected from egg white or bentonite or a mixture thereof and clarification is carried out for atleast 10-15 days.

12. A method of claim 1, wherein fortification and aging is an optional step for the production of the fruit beverage.

13. A process of production of an organic fruit beverage comprising of extracts from a fruit in whole or fractions; fermentation of the extract by active yeast, clarification, filtration and recovering the alcohol.

14. The process of claim 13, wherein fortification and ageing is optionally carried out after clarification.

15. A process of production of organic fruit beverage comprising of extracts of spices grown in Eastern and Western Ghats of south India for the production of mango vermouth.