Influence of Saccharomyces cerevisiae and Williopsis saturnus var. Mrakii on mango wine characteristics

Li, X. and Chan, L. and Yu, B. and Curran, P. and Liu, S.-Q. (2014) Influence of Saccharomyces cerevisiae and Williopsis saturnus var. Mrakii on mango wine characteristics. Acta Alimentaria, 43 (3). pp. 473-481. ISSN 0139-3006

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Abstract

Saccharomyces cerevisiae MERIT.ferm was used as mono- and mixed-cultures with Williopsis saturnus var. mrakii NCYC500 in mango wine fermentation. A ratio of 1:1000 (Saccharomyces:Williopsis) was chosen for mixed-culture fermentation to enable longer persistence of the latter. The monoculture of S. cerevisiae and mixed-culture was able to ferment to dryness with 7.0% and 7.7% ethanol, respectively. The monoculture of W. mrakii produced 1.45% ethanol. The mango wines fermented by S. cerevisiae alone and the mixed-culture were more yeasty and winey, which reflected their higher amounts of fusel alcohols, ethyl esters and medium-chain fatty acids. The mango wine fermented by W. mrakii alone was much less alcoholic, but fruitier, sweeter, which corresponded to its higher levels of acetate esters.

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