Effects of sugar concentration and yeast inoculation strategy on mango wine fermentation

Abstract

This thesis investigated the effects of initial sugar concentration and various inoculation strategies using both Saccharomyces cerevisiae (S. cerevisiae) and Williopsis mrakii (W. mrakii) yeasts in monoculture and in mixed culture on the quality of mango wine produced. Mango was chosen as a substrate due to its short postharvest shelf-life. Complete fermentation was possible with monoculture fermentation with S. cerevisiae but not with W. mrakii. The data obtained indicated that a mixed culture fermentation produced a better quality wine with higher concentrations of ethanol and other fusel alcohols.