Impact of pulp on the chemical profile of mango wine.
Li X., Lim S. L., Yu B., Curran P., Liu S. Q.
Author Affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
South African Journal of Enology and Viticulture 34 : 119-128
Abstract : The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae M