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

Mango ( 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 (, , , , ) were utilized for wine production using two different yeast strains namely, MTCC 178 and isolated yeast. The physiochemical analysis of wine produced from chosen mango varieties showed that North Indian local mango variety () gave better results in terms of organoleptic and functional attributes. The MTCC 178 treated 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 mango wine. HPLC analysis of MTCC 178 inoculated 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 ( < 0.05) physicochemical properties, antioxidant potential and ethanol content comparable to wine and was cost effective.