Accoding to BPI, duhat is among the most popular fruit in the Philippines. The ripe ones are eaten outright. Duhat juice is considered as tasty grape juice. The juice also makes a delicious and excellent wine, and is much used in the manufacture of the of the red wine, “tinto dulce.’ Analyses of the fruit show that it is a good source of calcium and fair one of iron. Burkill states that vinegar is made from the juice of the unripe fruit in Malaya.
Mango, wine yeast, gallon jars
fermentation lock, sugar, water bath
paddle, sodium metabisulfite
flasks, wire needle, funnel
graduated cylinder, wine bottles, cotton
cork, waring blender, cap seal, pH meter
basin, hand refractometer and strainer
Wash fully ripe fruits, remove seeds. Weigh and blend in waring blender. Add 3 liter of water for every kg of juice. Add sugar to adjust to 20 °Brix for dry wine and 25 °Brix for sweet wine.
See sugar content determination by refractometer.
Add 5 ml of 10% sodium metabisulfite per gallon of juice to destroy spoilage microorganisms. Cover the jar and stand for 16-18 hours at room temperature.
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40 to 45 degree centigrade or until it can be touch comportably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.
Add starter culture . Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks.
Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. Afer aging , siphon the clear wine, taking care to avoid the settled solids at the bottom of container.
Pack into tightly sealed wine bottle.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.