Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

- Mango wine sequentially fermented by S. cerevisiae and Williopsis saturnus.
- Mixed culture fermentation led to more terpenic volatiles.
- Inoculation of S. cerevisiae first led to higher acetic acid levels.
- Inoculation of W. saturnus first resulted in more higher alcohols and esters.
- Prior inoculation of W. saturnus then S. cerevisiae is useful for fruit wine aroma.

This study investigated the effects of different inoculation strategies of Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC 500 on volatile composition of mango wine. The inoculation strategies involved positive sequential fermentation (PSF, W. saturnus NCYC 500 was first inoculated for 14 days before inactivation, then S. cerevisisae MERIT.ferm was inoculated and fermentation continued for another 7 days), negative sequential fermentation (NSF, S. cerevisiae MERIT.ferm was first inoculated for 7 days before inactivation; after that, W. saturnus NCYC 500 was inoculated at day 14 followed by another 7 days fermentation) and simultaneous mixed culture fermentation (MCF). The growth of S. cerevisiae MERIT.ferm in PSF declined slightly immediately after inoculation, which differed from that in NSF and MCF. On the other hand, the growth of W. saturnus NCYC 500 was inhibited by prior growth of S. cerevisiae MERIT.ferm in NSF and MCF. The volatile profiles of the mango wines varied significantly among different inoculation strategies. PSF produced higher amounts of desirable volatile compounds especially ethyl esters (ethyl esters of hexanoate, decanoate, octanoate), acetate esters (ethyl acetate, isobutyl acetate, isoamyl acetate and 2-phenylethyl acetate) and isoamyl alcohol, which could contribute more fruity and creamy notes to the wines. Therefore, PSF would be a useful strategy for fruit wine making with more complex aroma.