ISHS Acta Horticulturae 231: II International Symposium on Mango
OXIDATIVE BROWNING OF MANGO WINES — A MATHEMATICAL MODEL TO PREDICT BROWNING SUSCEPTIBILITY |
| Authors: | H. Onkarayya, G.S. Prasada Rao |
| Abstract:
Dry wines from twentyfive mango varieties were subjected to accelerated browning test. The relationship between wine components and browning as indicated by either increase in colour after heating or total colour after heating was examined. Total phenolics of wines was highly correlated with browning. The other parameters of wines as initial colour, reducing sugars, ethanol, aldehydes, pH, titratable acidity and volatile acidity were not correlated indicating that they do not influence browning of mango wines. A mathematical model is proposed for the first time in enological studies to predict browning susceptibility of mango wines based on phenolics of wines and increase in colour after heating or total colour after heating in accelerated browning test. Possibility of determining approximate phenolic level of wines based on this model is also indicated. Based on normal distribution of phenolics, mango varieties are classified as least, moderate and highly susceptible to browning which is also supported by the normal distribution of increase in colour and change in colour of mango wines after heating. | |
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