STUDIES ON THE UTILIZATION OF MANGO PROCESSING WASTES FOR PRODUCTION OF VINEGAR

The possibilities of utilizing mango peels and stones for production of vinegar were explored. Direct fermentation yielded slightly more alcohol as compared to fermentation of cold or hot water extracts. Since the alcohol content in the base wine was less (2.5 to 3.5%) for vinegar production, it was raised to 5% either by fortification with alcohol or by secondary fermentation by addition of cane sugar. A good quality vinegar with 4.5 to 5.0% acetic acid and characterised by mild mango flavour was obtained. The simple batch type process required 3 to 12 days for completion depending upon the base wine.