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

  • X. Li Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, 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, 4 Science Drive 4, Singapore 117543
DOI: https://doi.org/10.21548/32-1-1371

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.

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Published
2011-06-07
Issue
Vol. 32 No. 1 (2011)
Section
Articles

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