Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/118372
Title: Effects of sugar concentration and yeast inoculation strategy on mango wine fermentation
Authors: CHAN LI JIE
Keywords: Mango wine, Fermentation, Williopsis saturnus, Saccharomyces cerevisiae
Issue Date: 26-Jul-2014
Source: CHAN LI JIE (2014-07-26). Effects of sugar concentration and yeast inoculation strategy on mango wine fermentation. ScholarBank@NUS Repository.
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.
URI: http://scholarbank.nus.edu.sg/handle/10635/118372
Appears in Collections:Master's Theses (Open)

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