BAHIR DAR UNIVERSITY

BAHIR DAR INSTITUTE OF TECHNOLOGY

FACULTY OF CHEMICAL & FOOD ENGINEERING
DEPARTMENT OF FOOD ENGINEERING
Effect of fermentation time and blending ratio on physic-chemical properties of
mango and beetroot wine
By ID.NO
1. Tewodiros Belete 0905265

2. Temam Ahmed 0905204

3. Alebel G/Egziabhier 0800404

A proposal submitted to the Faculty of Chemical & Food Engineering, Bahir Dar
Institute of Technology, Bahir Dar University, in Partial Fulfillment of the
Requirement for the Semester Project Work (Course code)

Advisors: Abebaw T. and Zemenu T.

March, 2013 E.C
Bahir Dar Ethiopia
Figure and Table
Figure 1:-mango must preparation.................................................................................................................6
Figure 2:-beetroot must preparation...............................................................................................................7
Figure 3:- process flow diagram of wine production.....................................................................................9

Table 1. Treatment combination of blending ratio and fermentation time....................................................8

Table 2 work plan........................................................................................................................................12
Table 3 budget break down..........................................................................................................................12
 Chapter one

1. Introduction
Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such
aspeaches, plums or apricots, banana, elderberry or blackcurrent etc. which are nutritive, more
tasty and mildstimulants. These fruits undergo a period of fermentation and ageing.Wine is a
food with a flavour like fresh fruit which could be stored and transported under the existing
conditions. Being fruit based fermented and undistilled product, wine contains most of the
nutrients present in the original fruit juice.The nutritive value of wine is increased due to release
of amino acids and other nutrients from yeast during fermentation[1].
Beetroot (Beta vulgaris) is a valuable vegetable, which is semi-hardy and biennial. It is grown
year-round for its sweet, tender, succulent roots.Beets contain more sugar than any other
vegetable, and its earthy taste and aroma comes from an organic compound called geosmin .
Beets of different colors, sizes and shaped have been grown, ranging from red, yellow, white,
multi-colored, round, long cylindrical and huge sugar and mangle beets.[2]. Beetroot is a good
source of powerful antioxidants, such as betalain that helps prevent oxidative damage to cells,
thereby reducing the risk of cancer and cardiovascular diseases [3].Beetroot has both nutritional
and health benefits. It helps for the treatment of several health problems including anaemia,
constipation, haemorrhoids, as well as heart problems [3]. The usually deep-red roots of beetroot
are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and
vinegar, or raw and shredded, either alone or combined with any salad vegetable. made into fresh
juice [4]. It could be used as colorant [5] and Beetroot is used for production of wine from red
pumpkin and sugar beet root [6], it also used for beverage from blend of beetroot and pineapple
[7], Ethiopian Beetroot is used to produce wine [8], wine can be produced from sugarcane and
beetroot [9].

Mango (Mangifera indica L) is the most popular and choicest fruit of India. The mango is a juicy
stone fruit belonging to the genus Mangifera that are cultivated mostly for edible fruit. Mango is
one of the most highly priced desert fruits of the tropics [10] .Mango has rich luscious, aromatic
flavour and a taste in which sweetness and acidity are pleasantly blended. It contains a high
concentration of sugar (16–18% w/v) and many acids with organoleptic properties, and also
contains antioxidants like carotene (as Vitamin A, 4,800 IU). Some of the varieties e.g.
Nilambari are very high in sugar content (around 20.5% w/v). Sucrose, glucose and fructose are
the principal sugars in ripened mango, with small amounts of cellulose, hemicellulose and pectin.
The green tender fruits are rich in starch, and during ripening the starch that is present is
hydrolyzed to reducing sugars of your [11]. Mangoes are eaten fresh during the harvesting
season. The surplus amounts are preserved in the form of dried slices, pickles, canned pulp and
also as juice and powder [11]. Some varieties of mango are used for wine-making and found that
mango wine had similar characteristics to that of grape wine [12]

The project will focus on investigation of the effect of fermentation time and blending ratio on
the physico chemical properties of mango and beet root wine.

1.1 Statement of problem

Most of the time, wine is produced from grapes in our country. Wine can be produced from fruits
other than grape and vegetables. Mango and Beetroot are used for the production of wine by
using locally available raw materials. Production of wine from mango and beet root increases
variety of wine and mango-beet root wine can be used as alternative by consumers. As mango
and beetroot are a perishable fruit and vegetable, they spoil easily with in short period of time.
So processing of mango fruit and beet root to wine increases the shelf life of mango and beet root
and it adds value.

1.2 Objectives
1.2.1 General objective
• To analysis, the effect of fermentation time and blending ratio on physic-chemical
properties of mango and beet root wine.

1.2.2 Specific objective:

• To determine the physic- chemical properties of mango and beet root wine.

• To determine the sensory properties of mango and beet root wine.

 Chapter two

2. Literature review
2.1. Background

Grape culture (or viticulture) is probably as old as civilization itself. Archeological evidence
suggests humans began growing grapes as early as 6500 B.C. The world produces about 7.2
trillion gallons of wine each year, making it by far the most prevalent use of grapes. This value
represents a 35% increase since the mid-20th century; Europe (Italy, France, Spain and Russia)
accounts for 80% of total world production. Only about 14% of the wine produced worldwide is
exported from its country of origin [15].

Wine is an alcoholic beverage made from grapes. The oldest known possible evidence for the use
of grapes as part of a wine recipe with fermented rice and honey comes from China, about 9,000
years ago. Two thousand years later, the seeds of what became the European winemaking
tradition began in western Asia [16].
 CHAPTER THREE

3. Materials and Method

3.1 Experimental site
The experiment will be conducted at Bahir Dar institute of technology, faculty of chemical and
food engineering, in food process laboratories.

3.2 Sample collection

Ripen mango fruit, beetroot and Sugar will be purchased from Bahirdar city local market. Wine
yeast available in the laboratories.

3.3 Must preparation

Ripen mango will be washed by using water next the peel and seed of mango will be separated
from mango pulp using stain less steel knife then the pulp of mango will be crushed by using
crusher next to this the juice of mango will be filtered with muslin cloth to obtained mango
must [18].

Figure 1:-mango must preparation

The beet root will be washed by using water next Washed beet root will be peeled by using stain
less knife then the pulp of beet root will be crushed by using crusher after this the crushed pulp
will be blended with water and stirred properly then after the slurry will be boiled for 20 minutes
in a metal panel placed in stove next the boiled slurry will be left to cool then, the cooled slurry
will be filtered by using muslin cloth finally beet root must will be obtained [17].

Figure 2:-beetroot must preparation

3.4. Experimental design
The experiments will have two factors: Fermentation time (5days, 7days and 9days) and
blending ratio of mango and beetroot must (50% &50%, 60% &40% and 40% & 60%) with
three levels in three replications totally 32*3=27 runs. Control 100% mango must and 100% beet
root must. Summary of the experimental design is given in the table 1 below.

Table 1. Treatment combination of blending ratio and fermentation time

Fermentation time

Blending ratio (Br) Ft1 Ft2 Ft3

Br1 Br1*Ft1 Br1*Ft2 Br1*Ft3

Br2 Br2*Ft1 Br2*Ft2 Br2*Ft3

Br3 Br3*Ft1 Br3*Ft2 Br3*Ft3

Where:

Br- blending ratio and

Ft- fermentation time

3.5. Wine preparation
Mango and beetroot must will be blended with 50% mango must and 50% beetroot must will be
blended in three bowls next 60% mango must and 40% beet root must will be blended in another
three bowls then 40% mango must and 60% beet root must will be blended in another three
bowls. Then Sugar and water will be added in all blends of mango and beetroot must in 9-
different Bowles to adjust sugar content of the blended must and the PH will be adjusted by
using tartaric acid or sodium bicarbonate. all blends of mango and beetroot must will be poured
to 9-different fermentation jars next wine yeast will be added to blends of mango and beetroot
must in 9-fermentation jars then the blends of mango and beetroot must in 9-different
fermentation jars will be ferment for 5days, 7days and 9days respectively then wine will be
obtained by clarifying the fermented liquid using muslin cloth from 9-fermentation jars. Wine
will be packed. Finally, proximate analysis will be carried out [18].

Figure 3:- process flow diagram of wine production

3.6. Physico-chemical properties
3.6.1 pH determination
PH will be determined using pH meter. The pH meter is calibrated and then dipped in each
sample. Readings will be recorded for all samples. [14]

3.6.2 Titratable acidity determination

Titratable acidity will be done by titration. 10 ml of each sample is pipetted in a 50 ml conical
flask and titrated against 0.1M NaOH with 2 drops of phenolphthalein indicator. The volume of
base used is recorded at the endpoint of the titration that is, when the sample turned and stayed
light pink. Titratable acidity is measured and calculated as tartaric acid equivalent in g/ml. This
is done in duplicate for each sample in every titration. Titratable acidity (tartaric acid, g/ml) = V1
x M x 75 x 100/ 100 x V2. [13]
Where,
V1 = volume of NaOH (final reading – initial reading)
M = molarity of NaOH
V2 = volume of sample

3.6.3 Sugar content determination

Digital refractometer will be determine the sugar content in the wine samples. Few drops of
sample will be put on a sample plate of the refractometer, sample plate is closed and the
refractometer is held up to a natural light source. Reading will be taken in ( oBrix) directly from
the sight scale of the device. [13]

3.6.4. Alcohol content (ethanol) determination

This will be done with an alcohol meter. The alcohol meter will be dipped in each sample and
readings will be taken for each sample in (%/v). The volume of each sample will be noted, and
the alcohol content will be calculated thus: Alcohol = (original gravity (OG) – final gravity
(FG) / 7.36 (%/v) (specific gravity method) [13].
3.7. Sensory analysis of mango-beetroot wine

Sensory evaluation will be carried out to know the acceptability of the wine by carrying out In-
house consumer accept ability test using in-house panelists, according to the method of[19].
Sensory evaluation will be carried out by 20 untrained panellists who will be selected based on
their availability, objectivity and being conversant with wine tasting.The sensory attributes
evaluated will be colour, aroma, taste, flavour and overall acceptability, on a 5-point hedonic
scale (where 1 represents dislike very much and 5 represents like very much). The wine samples
will be served in clean plastic cups to individual panellist in a booth in a well-lit environment
where there will no interference for bias expression.

3.8. Data analysis

The analysis of variance (ANOVA) will be carried out to examine the effect of fermentation time
and blending ratio on the physic-chemical properties of mango and beetroot wine using statistical
analysis software(SAS) software package. Mean separation will be done by List significant test
at a probability level of 5%.
 4. Work plan
Table 2 work plan

No. Task Time taken

1 Proposal writing 20-24/07/2013EC

2 Collecting of raw 01-08/08/2013EC

materials
3 Wine production 09-23/08/2013EC
4 Lab analysis 24-30/08/2013EC
5 Data analysis 01-05/09/2013EC
6 Document writing 06-23/09/2013EC
7

5. Budget break down

Table 3 budget break down

No. Item Quantity Unit Unit cost Total cost

1 Fresh ripen mango 30 Kg 30 900

fruit
2 Beetroot 35 Kg 30 1050
3 Wine Yeast 6 g
4 Sugar 5 Kg 60 300

5 Fermentation jar 11 50 550

6 Muslin cloth 3

7 Phenolphthalein
indicator
8 Sodium hydroxide
 9 Tartaric acid

10 Sodium bi-carbonate

11 Bowl 3

12 Tray 3

13 S-shaped 6 m

14 Knife 3 30 90

6. Expected out come

In this project, we will expect that, we will get the best-processed wine from mango and beetroot
interms of physic-chemical and sensory quality.
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