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Role of Malolactic Fermentation on the Quality of Mango (Mangifera indica L.) Wine

The interactions between three Saccharomyces cerevisiae strains individually and with Oenococcus oeni during the process of malolactic acid fermentation (MLF) was investigated in mango wine. In all the treatments, alcoholic fermentation (AF) was completed between 10 and 12 d, and the yeast populations were not altered by the bacterial inoculation. Compared with sequential inoculation, the wine with simultaneous inoculation showed higher ethyl acetate content (26.6–41.1 mg/L). The total concentrations of higher alcohols were in the range of 350.9–372.4 mg/L. There were no significant (P < 0.05) differences in the concentrations of 1-propanol (12.6–13.4 mg/L); however, differences in the concentrations of isobutanol and amyl alcohol (40.4–50.1 and 241.4–269.0 (mg/L), respectively) were significant (P < 0.05). A significant decrease in acetaldehyde was observed in simultaneously inoculated wine in the range of 14.1–42.5 (mg/L), but no significant (P < 0.05) difference in methanol content was observed. Wine inoculated with O. oeni showed better sensory scores to that of control wine. Irrespective of the yeast strain used, simultaneous treatment showed better sensorial attributes in flavor, fruity aroma, and overall acceptability. Inoculation of O. oeni to mango juice or wine had no significant influence on the volatile aroma composition of the final wine.