Studies on the utilisation of mango processing wastes for production of vinegar.
Ethiraj S., Suresh E. R.
Author Affiliation: Microbiology Laboratory, Indian Institute of Horticultural Research, Hessaraghatta, Bangalore 560?089, Karnataka, India.
Journal of Food Science and Technology (Mysore) 29 : 48-50
Abstract : The possibilities of using mango peels and stones for production of vinegar were explored, using successive fermentation by Saccharomyces cerevisiae var. ellipsoideus and Acetobacter rancens. Slightly more alcohol was produced in the 1st stage by direct fermentation of raw materials than by fermentation of cold- or hot-water extracts. Since the alcohol content in the base wine was only 2.5% from peel and 3% from stones, it was raised to the 5% needed for vinegar production, either by fortification with alcohol or by secondary fermentation with addition of 4% cane sugar. Vinegar of good quality was obtained, containing 4.5-5.0% acetic acid and characterized by mild mango flavour. The simple batch process was completed in 3-8 days for stones or 11-12 days for peel (which contained more tannin), compared with 4-5 weeks for typical industrial batch vinegar production.