Chemical and Volatile Composition of Mango Wines Fermented with Different Saccharomyces cerevisiae Yeast Strains

Abstract

The aim of this study was to compare the chemical and volatile composition of mango wines fermented with Saccharomyces cerevisiae var. bayanus EC1118, S. cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. cerevisiae MERIT.ferm. Strains EC1118 and MERIT.ferm showed similar growth patterns but strain CICC1028 grew slightly slowly. The ethanol level reached about 8% (v/v) for each mango wine and sugars (glucose, fructose and sucrose) were almost exhausted at the end of fermentation. There were only negligible changes in the concentrations of citric, succinic and tartaric acids, except for malic acid (decreased significantly). Different volatile compounds were produced, which were mainly fatty acids, alcohols and esters. Most volatiles that were present in the juice were consumed to trace amounts. The kinetic changes of volatiles were similar among the three yeasts but the concentrations of some volatiles varied with yeast. Strain MERIT.ferm produced higher amounts of higher alcohols, isoamyl and 2-phenylethyl acetates, whereas strain CICC1028 produced higher amounts of medium-chain fatty acids and ethyl esters of decanoate and dodecanoate. These results suggest that it may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains.

Impact of Pulp on the Chemical Profile of Mango Wine

“…This was consistent with previous studies that showed that terpene hydrocarbons were the major volatiles of fresh mango juice, with cultivars such as Kaew, Obispo, Corazon, Huovo de Toro and Chok Anan containing high α-terpinolene contents (Macleod et al, 1988;Pino & Mesa, 2006;Li et al, 2011). Alcohols were the second dominant class of compounds, and (Z)-3-hexenol was the major one contributing a green and grassy odour (Pino et al, 2005;Li et al, 2011). However, ethanol was low in concentration in the fresh mango juice.…”

“…Terpenes are significant contributors to the unique mango aroma (Macleod et al, 1988;Pino et al, 2005;Pino and Mesa, 2006), but are largely metabolised upon mango wine fermentation (Li et al, 2011(Li et al, , 2012. The hypothesis of the present study was that mango pulp contained more aroma compounds bound as glycosides than the centrifuged mango juice, and that wine yeast would release these bound aroma compounds from the glycosides present in the pulp, which would also compensate for the loss of the terpenes during fermentation.…”

“…Saccharomyces cerevisiae MERIT.ferm (Chr.-Han., Horsholm, Denmark) was used in this study because of its ability to produce more branched-chain alcohols and esters in 'Chok Anan' mango wine (Li et al, 2011). The yeast was maintained in nutrient broth (pH 5.0) consisting of 2% (w/v) glucose, 0.25% (w/v) yeast extract, 0.25% (w/v) bacteriological peptone and 0.25% (w/v) malt extract and incubated at 25°C for up to 48 h. The yeast was stored at -80°C with 20% glycerol before use.…”

“…The preparation of mango juice was done in accordance with the method of Li et al (2011), with modifications. The ripened mangoes were juiced and divided into two lots.…”

“…In recent years, analysis of the volatile compounds of mango wine has been done on several cultivars, such as Banginapalli, Alphonso,Haden,Chok anan,Allampur baneshan,Neelam bangalora,Raspuri,R2E2 and Harum manis (Reddy & Reddy, 2005;Reddy et al, 2010;Li et al, 2011;Pino & Queris, 2011;Li et al, 2012). Reddy and Reddy (2005) used Saccharomyces cerevisiae together with pectinase to ferment six local varieties of Indian mango.…”