Impact of Pulp on the Chemical Profile of Mango Wine

  • X. Li Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
  • S.L. Lim Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543
  • B. Yu Firmenich Asia Pte Ltd, Tuas, Singapore 638377
  • P. Curran Firmenich Asia Pte Ltd, Tuas, Singapore 638377
  • S.-Q. Liu Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543 National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, China 215123
DOI: https://doi.org/10.21548/34-1-1087

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.

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Published
2016-11-01
Issue
Vol. 34 No. 1 (2013)
Section
Articles

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