Investigation of wine fermentation from dual mango (Mangifera indica) and jackfruit (Artocarpus heterophyllus) mash

Jackfruit and mango fruit have a distinctive aromatic flavour and a delicious taste with numerous bioactive components useful for human health. They are highly perishable at ambient conditions after harvesting. It was essential to convert these good food supplies into value-added products like wine. The main objective of this study was to verify the effectiveness of material replacement ratios (6 %-18 %) of jackfruit to mango mash, initial pH (4.0-4.8), initial total dry matter (16-32 oBx), yeast Saccharomyces cerevisiae inoculation ratios (0.8-1.6 g/L) to wine quality basing on the alcoholic content (%), acidity (%), total dry matter (%) and overall acceptance (sensory score). The wine fermentation process was performed in 10 days. Results showed that the best wine quality would be obtained with alcoholic content (1.891 ± 0.002 %), acidity (1.446 ± 0.001 %), total dry matter (0.363 ± 0.003 %) and overall acceptance (8.60 ± 0.01 sensory score) by the jackfruit/mango incorporation of 12 %, initial pH 4.4, initial total dry matter 24 oBx, yeast ratio 1.4 g/L. Jackfruit incorporated with mango created a pleasant flavour wine. Mango blended with jackfruit for wine making could be considered an intelligent strategy to exploit and alter the abundant source into a valuable product. This research opened a wide opportunity to diversify fruit wine from different valuable crops.