UP research centre invents mango wine

Traditionally,wines are produced from grapes and apples in France,Italy,Spain and Austria. The experiment has been successful after three years of research work,Ravishankar added.

He said CISHR,mandated to undertake basic and applied research to enhance productivity and develop value chain to major and minor subtropical fruits,had undertaken the research 30-years ago.

But after many years delay a team of scientists headed by Neelima Garg made a fresh attempt and succeeded in producing wine from mangoes.

A member of the research team said that alcohol content in the wine produced from mango was 8-9 per cent. The alcohol content in typical wines made from grapes ranges from 12-15 per cent.

Tastes of wines made out of different varieties of the king of fruits vary due to variation in their flavour,the researcher added.

The main problem encountered by the researchers in the the process was reducing the viscosity of mango pulp to the level suitable to wine.

Mango contains huge quantities of sugar,which is the basic source of alcohol,but balancing the viscosity is what needs to be done,the researcher said.

The CISHR Director said that after completing the feasibility study of the mango wine project,they were studying other issues like standardisation and other protocols before going for a patent on the technology.

Ravishankar said entrepreneurs have started contacting the centre for the new technology.

He said since UP does not have a wine policy they are facing problem. “CISHR officials have written to the UP government as how to benefit the mango growers of the state through the latest technique,” he added.