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

The aim of this study was to compare the chemical and volatile composition of mango wines fermented withSaccharomyces 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 CICC1028grew 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 inthe concentrations of citric, succinic and tartaric acids, except for malic acid (decreased significantly). Differentvolatile compounds were produced, which were mainly fatty acids, alcohols and esters. Most volatiles that werepresent in the juice were consumed to trace amounts. The kinetic changes of volatiles were similar among thethree yeasts but the concentrations of some volatiles varied with yeast. Strain MERIT.ferm produced higheramounts of higher alcohols, isoamyl and 2-phenylethyl acetates, whereas strain CICC1028 produced higheramounts of medium-chain fatty acids and ethyl esters of decanoate and dodecanoate. These results suggest thatit may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains