There are lots of mango here in the Philippines, like the Manila super mango or mangang kalabaw, apple mango, Indian mango, piko, sapadera or supsupin and ….. [please contribute to this list!].
Mango is available whole year round. The price is high during off-season but during the peak season, the price drops low and it’s hard for us to recover capital.
We can process our mangoes into wine, a high-end and expensive product.
Mango, wine yeast, gallon jars
fermentation lock, sugar, water bath
paddle, sodium metabisulfite
flasks, wire needle, funnel
graduated cylinder, wine bottles, cotton
cork, waring blender, cap seal, pH meter
basin, hand refractometer and strainer
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. Add 3 liters water every kg of juice. Add sugar to adjust to 20ºBrix for dry wine and 25ºBrix for sweet wine.
See sugar content determination by refractometer.
Add 5 ml of 10% sodium metabisulfite per gallon juice to destroy spoilage microorganisms. Cover the jar and let stand for 16-18 hours at room temperature. Note: sodium metabisulfite is processing aid, will never be a part of final product.
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40-45ºC or until it can be touch comfortably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.
Add starter culture. Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks. Fermentation is done when bubbling stops.
Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. After aging, siphon the clear wine, taking care to avoid the settled solids at the bottom. Pack into tightly sealed wine bottle.
Measure the following physico-chemical properties and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or lowered by adding water.
b. pH. This can be lowered by adding citric acid or increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.