The main fruit used to make wine in Ethiopia is the grape.

Due of its seasonal nature, it is

expensive and produced in limited quantities. In addition, mango and grape both have
comparable amounts of fermentable sugar. Ethiopia's production of fruit and vegetables,
including mangos, is rising, but a significant amount—up to 50%—are lost after harvesting as a
result of the nation's poor post-harvest management procedures. One option to stop this overall
loss is to process these durable goods. Ethiopia has a cold, highland climate and lowland areas
where grapes are grown, making it more difficult for them to evaporate after harvest. Once
gathered, perishable and evaporative loss vegetables should be processed right away into other
goods. Wine prices are rising sharply as a result of rising grape prices, and the business could be
negatively impacted by product adulteration. Mango varieties and fermentation condition
optimization play a significant effect in wine quality. In order to analyze and address all of the
current problems, this project will produce wine from fortified mango that will be used as a
substitute for grapes and will be optimized. The majority of the time, grapes is used to make
wine since they contain flavorful compounds that are vital to the process. As a result, in this
study, adding pumpkin will enhance the flavor of mango wine because it gives the beverage a
fruity fortification. Pumpkins include volatile substances like ester, aldehyde, and phenolic
chemical as well as antioxidants, fragrance, and other micronutrients.

Over the last 20 years, recommendation awareness for fruit and vegetable consumption
has significantly risen. Pumpkin is an excellent source of carotenoids, which are
converted into pro-vitamin A and play a significant role in nutrition. Products made from
pumpkin can aid in avoiding cancer, eye ailments, and skin illnesses. Pumpkin and
mango can be combined to create a mixture high in sugars, vitamins, minerals, and
antioxidants.