Czech J. Food Sci., 2012, 30(6):557-566 | DOI: 10.17221/478/2011-CJFS

Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Sadineni Varakumar, Kondapalli Naresh, Obulam Vijaya Sarathi Reddy
Department of Biochemistry, Sri Venkateswara University, Tirupati, India

The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The operational stability of the biocatalyst was good as the ethanol concentrations (76.0-96.0 g/l) and productivities (1.53-3.29 g/l/h) were high, showing the suitability of the biocatalyst for even low temperature winemaking. The concentration of ethyl acetate was not above 40 mg/l in all cases, and higher alcohols were low (< 330 mg/l) in wine with immobilised cells indicating an improvement in the product compared to free cells fermentation. Amyl alcohols were proved to be temperature dependent and decreased with the decrease in temperature (262.48-146.83 and 239.74-184.34 mg/l) in the case of fermentation batches with immobilised and free cells, respectively, from 30°C to 15°C. Sensory evaluation revealed fruity aroma (7.9 ± 0.73), fine taste (7.7 ± 0.24), and the overall improved quality of the wines produced by the immobilised system.

Keywords: Saccharomyces cerevisiae; immobilisation; Mango peel biocatalyst; sensory evaluation

Published: December 31, 2012  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Varakumar S, Naresh K, Reddy OVS. Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system. Czech J. Food Sci. 2012;30(6):557-566. doi: 10.17221/478/2011-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Ajila C.M., Naidu K.A., Bhat S.G., Rao U.J.S.P. (2007): Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105: 982-988. Go to original source...
    2. Antony J.C. (1984): Malt beverages and malt brewing materials: gas chromatographic determination of ethanol in beer. Journal of Association of Official Analytical Chemists. 67: 192-193. Go to original source...
    3. Balli D., Fl ari V., Sakell ar aki E., Schoina V., Iconomopoulou M., Bekatorou A., Kanellaki M. (2003): Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making. Process Biochemistry, 39: 499-506. Go to original source...
    4. Dias D.R., Schwan R.F., Freire E.S., Serodio R.D. (2007): Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal of Food Science and Technology. 42: 319-329. Go to original source...
    5. García-Romero E., Pérez-Coello M., Cabezudo M.D., Sánchez-Muñoz G., Martín-Alvarez P.J. (1999): Fruity flavor increase of Spanish Airen white wines made by brief fermentation skin contact. Food Science and Technology International. 5: 149-157. Go to original source...
    6. Kandylis P., Goula A., Koutinas A.A. (2008): Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation. Journal of Agriculture and Food Chemistry, 56: 12037-12045. Go to original source... Go to PubMed...
    7. Kandylis P., Koutinas A.A. (2008): Extremely low temperature fermentations of grape must by potatoes supported yeast-strain AXAZ-1. A contribution is performed to catalysis of alcoholic fermentation. Journal of Agriculture and Food Chemistry, 56: 3317-3327 Go to original source... Go to PubMed...
    8. Kourkoutas Y., Komaitis M., Koutinas A.A., Kanellaki M. (2001): Wine production using yeast immobilised on apple pieces at low and room temperatures. Journal of Agriculture and Food Chemistry, 49: 1417-1425. Go to original source... Go to PubMed...
    9. Kumar Y.S., Prakasam R.S., Reddy O.V.S. (2009): Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology. International Journal of Food Science and Technolology, 44: 2320-2327. Go to original source...
    10. Kumar Y.S., Varakumar S., Reddy O.V.S. (2010): Production and optimization of polygalacturonase from mango (Mangifera indica L.) peel using Fusarium moniliforme in solid state fermentation. World Journal of Microbiology and Biotechnology, 26: 1973-1980. Go to original source...
    11. Mallios P., Kourkoutas Y., Iconomopoulou M., Koutinas A.A., Psarianos C., Marchant R., Banat I. M. (2004): Low temperature wine-making using yeast immobilised on pear pieces. Journal of Agriculture and Food Chemistry, 84: 1615-1623. Go to original source...
    12. Mallouchos A., Komaitis M., Koutinas A., Kanellaki M. (2003a): Wine fermentations by immobilised and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products. Food Chemistry, 80: 109-113. Go to original source...
    13. Mallouchos A., Skandamis P., Loukatos P., Komaitis M., Koutinas A., Kanellaki M. (2003b): Volatile compounds of wines produced by cells immobilised on grape skins. Journal of Agriculture and Food Chemistry, 51: 3060-3066. Go to original source... Go to PubMed...
    14. Miller G.L. (1959): Use of dinitrosalicylic acid for determination of reducing sugar. Analytical Chemistry, 31, 426-428. Go to original source...
    15. Pedroza-Islas R., Aguillar-Esperanza E., VernonCarter E.J. (1994): Obtaining pectins from solid wastes derived from mango (Mangifera indica) processing. AIChE Symposium, Ser. 300: 36-41.
    16. Pilkington P.H., Margaritis A., Mensour N.A., Russell I. (1998): Fundamentals of immobilised yeast cells for continuous beer fermentation: a review. Journal of the Institute of Brewing, 104: 19-31. Go to original source...
    17. Reddy L.V.A., Reddy O.V.S. (2005): Production and characterization of wine from mango fruit (Mangifera indica L). World Journal of Microbiology and Biotechnology 21:1345-1350. Go to original source...
    18. Reddy L.V.A., Reddy O.V.S. (2009): Effect of enzymatic maceration on synthesis of higher alcohols during mango wine fermentation. Journal of Food Quality 32: 34-47. Go to original source...
    19. Reddy L.V.A., Reddy Y.H.K., Reddy L.P.A., Reddy O.V.S. (2008): Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochemistry, 43: 748-752. Go to original source...
    20. Reddy L.V.A., Reddy L.P.A., Wee Y.J., Reddy O.V.S. (2010): Production and characterization of wine with sugarcane piece immobilised yeast biocatalyst. Food Bioprocess and Technology, 4: 142-148. Go to original source...
    21. Romano P., Suzzi G., Turbanti L., Polsinelli M. (1994): Acetaldehyde production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiology Letters, 118: 213-218. Go to original source... Go to PubMed...
    22. Soleas G.J., Diamandis E.P., Goldberg D.M. (1997): Wine as a biological fluid: history, production, and role in disease prevention. Journal of Clinical Laboratory Analysis. 11: 287-313. Go to original source...
    23. Tsakiris A., Bekatorou A., Psarianos C., Koutinas A.A., Marchant R., Banat I.M. (2004): Immobilization of yeast on dried raisin berries for use in dry white wine-making. Food Chemistry. 87: 11-15. Go to original source...
    24. Tsakiris A., Kandylis P., Bekatorou A., Kourkoutas Y., Koutinas A.A. (2010): Dry red wine making using yeast immobilised on cork pieces. Applied Biochemistry and Biotechnology. 162: 1316-1226. Go to original source... Go to PubMed...
    25. Varakumar S., Kumar Y.S., Reddy O.V.S (2011): Carotenoid composition of mango (Mangifera indica L.) wine and its antioxidant activity. Journal of Food Biochemistry, 35: 1538-1547. Go to original source...
    26. Wieland OH. (1988): Glycerol-UV method. In: Bergmeyer HU. (ed): Methods of Enzymatic Analysis. VCH Publishers Ltd., Cambridge: 504-510.
    27. Zoecklein B., Fugelsang K., Gump B., Nury F. (1990): Production Wine Analysis. Volatile acidity. Van Norstrand Reinhold, New York: 105-110. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content