The suitability of African bush mango juice for wine production.

@article{Akubor1996TheSO,
  title={The suitability of African bush mango juice for wine production.},
  author={P I Akubor},
  journal={Plant foods for human nutrition},
  year={1996},
  volume={49 3},
  pages={213-9}
}
  • P I Akubor
  • Published 1996 in Plant foods for human nutrition
A good quality wine was produced from African bush mango (Irvingia var.gabonensis). Analysis of the African bush mango juice showed that it contained 3.6% total sugar, 1.09% protein, 4.2 degrees Brix soluble solids (SS) 0.5% ash, 50.24% total solids (TS), 66.7 mg/100 ml ascorbic acid and pH 5.12. The juice ameliorated to 23 degrees Brix was inoculated with 3% (w/v) Baker's yeast (Saccharomyces cerevisiae) and held at 30 +/- 2 degrees C for 28 days. SS and pH decreased while titratable acidity… CONTINUE READING