Impact of selected yeasts and glycosidase on chemical and volatile composition of mango wine

Abstract

Mango is one of the most abundant tropical fruits in Southeast and South Asia. However, the shelf-life of mango is short and its availability is mostly restricted to one season, therefore, processed products are likely to have better commercial prospects. Wine-making is an important way among all alternatives to convert mango into more value-added product. This research comprehensively studied vinification techniques and chemical composition of mango wine. Single and combined strains of S. cerevisiae and W. saturnus were tested for optimizing flavour profile. Furthermore, interactive mechanism between S. cerevisiae and W. saturnus was studied, which is important for optimizing inoculation strategies. In addition, several mango varieties were compared for suitability to be fermented into wine. Last but not least, juice processing is also very important for wine-making, thus, pulp maceration and exogenous ?-glucosidase addition were tested to open the door of ?aroma armory? hidden in mango juice.