Mangifera Indica(Mango)as a Fruit Wine

A Thesis
Presented to
The Faculty of Science Highschool
University of Baguio

in Partial Fullfillment for the

Subject Research 8

Sheryn Cagulada
Sean Ringor
Laurenze Secillano
Adlai Olsim

APRIL 2018
 ACKNOWLEDGEMENT

The members of the group would like to

acknowledge everyone who played a valuable role in
the completion and success of this research.

First, we offer this accomplishment to the

Almighty Father, for the wisdom, courage and guidance
He had bestowed upon us in order to finish this
research

To our Research teacher; Ms. Cynthia Parrocha for

taking responsibility in assisting and properly
directing the researchers in conducting the study.

We also want to express our sincerest gratitude

to our family and friends for their encouragement,
and for praying for us throughout the duration of
this study. They have been our inspiration from the
very start of this endeavor.
 Abstract
This study aims to determine the process of
fermentation and it’s benefits to humans

This study utilized an experimental design

using 500 grams of peeled mangoes, 300 grams of
white sugar, 1 table spoon of yeast and water
which should be mixed together using a blender.
The fruit wine was kept in a jar that was stored
in a dark area to be stirred every after 2 days.
The process was repeated for at least 1 week. We
later then filtered the wine two times using a
cheese cloth and filter paper.

The results of the experiment showed that

fermentation is an anaerobic process wherein
carbohydrates or sugars become carbon dioxide due
to the absence of oxygen. This also proves that
yeast is an example of a catalyst which means that
it enables the process at a usually faster rate.
According to the European Heart Journal(2000),
drinking wine could lower the risk of
cardiovascular diseases and cancer. Along with
these mangoes are known to be rich in minerals and
Vitamins A and C. The overall findings of the
study showed that the Mangifera Indica fruit wine
is indeed beneficial to humans

Key words: Fermentation, wine, yeast,

mangoes
 CHAPTER 1
THE PROBLEM

1.1 Background of the Study

Throughout the ages numerous winemaking
strategies were developed resulting in the range
of wine products, from champagne to port,
available today. However, since the time of
Pasteur (1873) the microbial contribution to the
production of wine has become a subject of
research and, often, debate. Wine composition and
quality are functions of many different intrinsic
and extrinsic variables, many of which are
microbiologically mediated. A large diversity of
microbes are inherent to winemaking including
various yeasts, bacteria and fungi. Prominent in
this process are Saccharomyces species
(predominantly S. cerevisiae), which dominate the
alcoholic fermentation, and the lactic acid
bacteria (LAB), which carry out the malolactic
conversion.
1.2 Theoretical/Conceptual Framework
In this study, the researchers will understand
fermentation through creating a fruit wine with the
use of yeast, sugar, water and mango

1.3 Research Paradigm

The researchers should consider the factors
presented in Figure 1 in conducting their study.

INPUT PROCESS OUTPUT

A bittersweet Making of A fruit wine

mango fruit wine with that would
wine yeast and prove both
stirring fermentation
every after 2 and it’s
days positive
effects
Figure 1: Paradigm of the Study

1.4 Statement of the problem

The study sought to answer the following problems:

1) How is the process of fermentation done?

2) Does drinking the Mangifera Indica fruit wine

benefit us as consumers?

3) Compared to other fruits such as pineapple,

and banana. What makes the mango fruit a better
choice for a fruit wine?
 BACKGROUND OF THE STUDY

I. What is Fermentation?
Throughout the ages numerous
winemaking strategies were developed
resulting in the range of wine
products, from champagne to port,
available today. However, since the
time of Pasteur (1873) the microbial
contribution to the production of wine
has become a subject of research and,
often, debate. Wine composition and
quality are functions of many
different intrinsic and extrinsic
variables, many of which are
 microbiologically mediated. A large
diversity of microbes are inherent to
winemaking including various yeasts,
bacteria and fungi. Prominent in this
process are Saccharomyces species
(predominantly S. cerevisiae), which
dominate the alcoholic fermentation,
and the lactic acid bacteria (LAB),
which carry out the malolactic
conversion.

REF: L. Cocolin and D.Ercolini (eds.),

Molecular Techniques
in the Microbial Ecology of Fermented Foods.

II. Why is Biotechnology an interplay of

different fields of Science?

Technologies for biological research

arise in multiple ways—through serendipity, through
inspired insights, and through incremental
advances—and they are tightly coupled to progress
in engineering. Underlying the complex dynamics of
technology and biology are the different
motivations of those who work in the two realms.
Consideration of how methodologies emerge has
implications for the planning of interdisciplinary
centers and the training of the next generation of
scientists. Technology provides the tools and
biology the problems, the two should enjoy a happy
marriage. But this relationship is complicated:
methods may develop adventitiously and independent
of the needs of the biological community; settings
conducive to the advancement of technology are
 formidable to establish; and the ability to
generate novel methodology may require training in
multiple disciplines. Technologies may emerge in a
completely unpredictable and unplanned fashion.
Consider the method that is arguably most central
to molecular biology over the last two decades: the
polymerase chain reaction (PCR). Not only is it
difficult to envision contemporary biology without
PCR, but the procedure has made its way into the
world beyond laboratory research: forensics,
evolutionary studies, clinical applications, and
much more.

REF: http://www.pnas.org/content/98/18/10051

III. Characteristics
The mango fruit reaches 3 to 6 inches long, and
its inedible skin may be yellow, reddish, green
or a mix of these colors depending on cultivar.In
general, mango fruits are lopsided to a degree,
whether they're round or oval.The skin should not
be eaten because it contains a liquid that is
irritating.Inside the fruit appears a single
bone.Mangoes have erect stems growing very fast
when weather conditions are favorable.Tough
leaves, lanceolate, up to 30 cm long, bright
green, darker than the underside and
petiolate.The immature fruit has green skin that
gradually turns yellow, orange, purple, red, or
combinations of these colors as the fruit
matures.Mature fruit has a characteristic
fragrance and a smooth, thin, tough skin.

One-half cup of diced mango weighing about 3

ounces has roughly 12.3 grams of total
 carbohydrates. Making up 98 percent a mango's
total calories. Sugar, a type of short-chain
simple carbohydrate, accounts for more than 90
percent of the total carb count, totaling 11.3
grams...You’ll also get about 1.7 grams of
glucose from 1/2 cup of mango cubes, accounting
for the remaining 15 percent of sugar.
Glucose is the simplest form of sugar. It can
also quickly elevate blood sugar levels.

Green, unripe mango is also used in Indian

cooking. Several varieties are especially
cultivated for using raw. Green mango could be
picked long before ripening while it is still
hard. The ayurvedic qualities of green mango are
sour, astringent and cooling. They should not be
eaten alone or in large quantities. However,
prepared ayurvedically, in combination with
spices. They help digestion and improve the
flavor of food.
Mangoes are also used
in:Cosmetics,Diabetes,Diarrhea,Female disorders
and other medicinal uses

REF: https://www.botanical-online.com/english/mangoes.html

IV. Importance and Objectives

The importance of conducting this experiment is
to observe the fermentation; what it is and how
it would affect the wine. We can say that our
main objective is to create a fruit wine out of
Indian Mangoes (Mangifera Indica). And through
our research, we have found out that
grape wines contains “tannins”. Tannins are added
to wine to add bitterness to it. Our goal here is
to present a sweeter kind or style of wine
wherein people could appreciate it even if it is
different. Other than that, Mangoes are said to
be rich in Vitamins A,C and E making it be more
beneficial for humans. If all the objectives
above are achieved and met people’s needs and
expectations. We can now say that a mango fruit
wine is different, and beneficial in terms of
medical purposes

Bibliography

Electronic and Online Resources

(Jaret, 2014)