Changes in Chemical Composition of Raw Mango Wine

An investigation on “Standardization of wine making technology from mature green and ripe Alphonso mango (Mangifera indica L.) fruits” was conducted during the year 2020-2021 and 2021-2022 at College of Horticulture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. In case of effect of TSS and dilution levels on chemical composition of raw Alphonso mango wine it was observed that TSS, reducing sugars, total sugars, ascorbic acid, tannins, protein and vitamin A content decreased during storage of wine and titratable acidity and alcohol content was increased at three months and then decreased at six months. pH of wine increased with increase in TSS and dilution levels except in dilution level of raw Alphonso mango. Vitamin A content decreased with increase in dilution level but showed no specific trend with TSS levels. Alcohol content increased with increase in TSS levels. In case of interactions highest titratable acidity, ascorbic acid and alcohol content was recorded by interactions T2D1, T1D1 and T4D1 and lowest TSS, tannin content was recorded by T1D5 and T4D5 respectively. In raw Alphonso mango wine lowest reducing sugars, total sugars, pH and highest protein and vitamin A content was recorded by T1D5 and T1D1, T1D5 and T1D1, T3D5 and T2D1, T1D1 and T3D1, T3D1 and T1D5, respectively.