Impact of Pulp on the Chemical Profile of Mango Wine

Abstract

The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

“…These results are higher than those reported in other studies on pomegranate (between 8.30% and 9.05% v/v) (Andreu-Sevilla et.al 2013) and other fruit wines, such as marula (5.5% v/v) (Hiwilepo-van Hal et al, 2013) or mango (between 6.50% and 7.99% v/v) (Li et al, 2013;Reddy and Reddy, 2005).…”

“…Fermented beverages from fruit, or so-called "fruit wines" are made from various types of fruit: strawberry (Hidalgo et al, 2013), marula (Hiwilepo-van Hal et al, 2013), sand pear (Joshi et al, 2014), apple (Herrero et al, 1999), papaya (Lee et al, 2012), mango (Li et al, 2011(Li et al, , 2013, orange (Fernández-Pachón et al, 2014;Kelebek et al, 2009) and pomegranate (Mena et al, 2012;Zhuang et al, 2011).…”

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

“…It has been reported that higher alcohols can be detrimental to wine aroma at levels above 350 mg L −1 (Swiegers et al ., ). The reason for this aberrant production of isoamyl alcohol is not clear, but it may relate to the presence of L‐leucine (Fowomola, ; Li et al ., ) and/or the redox imbalance caused by the hypersomotic stress. Isoamyl alcohol can be synthesised from sugar metabolism via pyruvate, which can be converted into leucine (Kohlhaw, ; Yuan et al ., ).…”

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

“…Besides, odorless volatile precursors exist in fruit with a large amount [9]. Glycosidase can cleave the sugar moieties from bound volatiles to release free volatiles that can contribute to the overall aroma of wine [9,11,12,13]. For example, terpene alcohols are the major volatile aglycones released from their precursors by glycosidase in grape wine, and these aromatic compounds can improve the floral and fruity notes of the overall aroma of grape wine [9,11,12,13].…”