Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Abstract

SummaryThis study investigated the effect of initial sugar concentrations (°Brix of 17, 23 and 30) on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm. It was found that growth rate and maximum cell population were inversely correlated with initial sugar levels with the fastest growth rate and largest cell population in the low sugar fermentation. However, the cell population in the low and medium sugar fermentation declined significantly (from 8.7 and 8.2 log to 2 and 2.8 log, respectively) relative to the high sugar fermentation in which cell populations remained stable upon reaching the stationary phase (7.7 log). Glycerol production increased with increasing sugar content in low (13.4 g L respectively) sugar fermentations. Furthermore, volatiles especially terpene hydrocarbons (a-caryophyllene was released) present in mango juice were significantly metabolised after fermentation, while numerous new volatile compounds (such as isobutyl alcohol, isoamyl alcohol, ethyl and acetate esters) were produced. Some terpene alcohols were released and converted into corresponding acetyl esters. This may indicate that the mango wines fermented with different levels of sugars would have different flavour aromas.

Comparative analyses of susceptibility to chemicals associated with fermentation between Drosophila melanogaster and Drosophila suzukii

“…; Lu et al . ; Viana et al . ), the concentration and quantity of chemicals are generally higher in overripe and fermented fruits than in fresh ripening fruit due to the infection of microorganisms (Beaulieu et al .…”

“…However, although the concentration of chemicals produced during fermentation can vary depending on yeast strain, initial concentration of sugar in the fruit, and type of fruit or wine (Coelho et al 2015;Lu et al 2018;Viana et al 2008), the concentration and quantity of chemicals are generally higher in overripe and fermented fruits than in fresh ripening fruit due to the infection of microorganisms (Beaulieu et al 2017;Levey 2004;Palanca et al 2013;Rodriguez et al 2013). In particular, when ripe fruits undergo an overripening process, yeast that infects the fruit plays important role to produce large amounts of ethanol, acetic acid, and 2-phenylethnaol via fermentation (Levey 2004;Palanca et al 2013).…”

Validation of reference genes for quantitative real‐time polymerase chain reaction in Drosophila melanogaster exposed to two chemicals

“…; Lu et al . ). Our recent study revealed that D. melanogaster showed a high tolerance to the chemicals emitted during fermentation (Kim et al .…”

Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves

“…Microbial strategies have attracted an increasing attention in wine‐making from various fruits, that is grape, pomegranate, apple, mango, and grains including polished glutinous rice and maize (Chang, Jang, Lin, & Duan, ; Lim, Jeong, & Shin, ; Lu, Chan, Li, & Liu, ). The levels of volatile compounds and their health benefits have been enhanced in the wine of Korean black raspberry Rubus coreanus Miq.…”

“…The fermentation process combined with UV‐B treatment had considerably enhanced the nutritional value in the fermented leaves of white cabbage (Harbaum‐Piayda, Palani, & Schwarz, ), polyphenolics in black tea (Kerio, Wachira, Wanyoko, & Rotich, ), and antioxidant capacity of yellow tea (Gramza‐Michałowska et al., ). In addition, Lu reported highest levels of volatile compounds notably ethyl esters, acetate esters, and isoamyl alcohol in mango wine (Lu et al., ).…”