Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains.
Li X., Yu B., Curran P., Liu S. Q.
Author Affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore.
South African Journal of Enology and Viticulture 32 : 117-128
Abstract : The aim of this study was to compare the chemical and volatile composition of mango wines fermented with Saccharomyces cerevisiae var. bayanus EC1118, S. cerevisiae var. chevalieri CICC1028 and S. cerevisiae var. cerevisiae M