Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.ijfoodmicro.2012.06.015
Title: Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii
Authors: Li, X.
Chan, L.J.
Yu, B.
Curran, P.
Liu, S.-Q. 
Keywords: Flavor
Mango
Volatiles
Wine
Yeasts
Issue Date: 1-Aug-2012
Source: Li, X., Chan, L.J., Yu, B., Curran, P., Liu, S.-Q. (2012-08-01). Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii. International Journal of Food Microbiology 158 (1) : 28-35. ScholarBank@NUS Repository. https://doi.org/10.1016/j.ijfoodmicro.2012.06.015
Abstract: This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) varieties (R2E2, Harum Manis and Nam Doc Mai). Both yeasts grew well in all juices and there was no early growth arrest of either yeast, but there was late death of W. saturnus var. mrakii NCYC500 in the Nam Doc Mai juice. Fructose, glucose and sucrose were consumed to trace levels in all juices. Changes in citric, tartaric, malic, acetic and succinic acids varied with mango varieties. While the changes of major volatiles were similar in all varieties, there were significant varietal differences in the volatile composition of the resultant mango wines. The volatiles, especially most of the terpenes, of the juices decreased drastically and new volatiles such as β-citronellol were formed. R2E2 wine had more fruity, sweet and creamy notes, and retained more of its original character due to a higher retention of ketones/lactones. Harum Manis wine had the lowest aroma intensity with more green and terpenic notes associated with higher levels of residual terpenes than the other two varieties. Nam Doc Mai wine possessed the highest aroma intensity with winey, yeasty, fruity and floral notes attributed to higher amounts of alcohols, acetate esters and ethyl esters. These findings may help develop different styles of mango wine. © 2012 Elsevier B.V.
Source Title: International Journal of Food Microbiology
URI: http://scholarbank.nus.edu.sg/handle/10635/76174
ISSN: 01681605
DOI: 10.1016/j.ijfoodmicro.2012.06.015
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