A total of 50 Mangos (variety Zill) from different regions in Morocco were selected for the present study. The selected mangoes were classified into three maturity stage: green mangoes (mature green mangoes), orange (mature) and fully ripe (dry) mangoes. The immature mangoes (green and orange) were harvested from cultivated area and the mature mangoes (fully ripe) were obtained from wild mangoes growing on the mountains. The mango juice was extracted using the brewing method. Using the special equipment, the macerated mangoes, at the first moment, were put into a blender machine and soaked 3 min in a barrel containing distilled water. Then the obtained mango slurry was strained before being incubated at 25°C for 14 d to fermenting. That 4 d were necessary to let the fruit macerate. The mango juice was sterilized and tested microbiologically to check that it did not contains mould, bacteria, yeast, and psychotrophic micro-organisms/fungi. During fermentation, the inoculated mango juice was incubated at 30°C, however at some points it was stored at 4°C (refrigerator) inside a refrigerator.
Mango juice samples are bulk lot samples, so a good indicator of quality is alcohol content. Cherry juice and apple juice are also bulk lot samples of the same product, and so can be used as a yardstick for comparison. Because cherry juice and apple juice have the same sugar content, their alcohol content will be similar. Cherries are defined as “mature” if they are the size of a cherry. For apple juice, “very ripe” means that they are so soft that they often fall apart. If this happens, press the flesh into the juice extraction bowl and stir to remove the pulp. When you are done pressing, do not strain the bowl. The mango is ripe once its color turns to yellowish-orange. d2c66b5586