Pre-fermentation supplementation of mango must with ammonium and primary amino nitrogen influences mango wine chemistry

Abstract

Mango wine is a shelf-stable value-added product that can be produced from fresh mango, mango juice or mango concentrate. Mango wine production techniques including cultivar selection, yeast strain selection and pressing conditions have been investigated, but no prior work has examined the effect of nitrogen supplementation on mango wine fermentation performance. After sugar, yeast assimilable nitrogen (YAN) is the most important nutrient required for yeast growth and metabolism during fermentation. In this study, the effect of supplementation of mango must with YAN on fermentation kinetics, residual sugar in mango wine, and residual yeast assimilable nitrogen in mango wine were determined. Nitrogen sources investigated included diammonium phosphate at two concentrations (100 mg/L and 200mg/L) and Fermaid O at two concentrations (100mg/L and 200mg/L). Initial YAN in mango must was 70mg/L, and increasing YAN concentration with either exogenous nitrogen source led to increased fermentation rate. Supplementation to the same initial YAN concentration of approximately 100 mg/L YAN with Fermaid O resulted in lower residual sugar in mango wine as compared to supplementation to the same initial YAN concentration with DAP. Conversely, residual YAN concentration in mango wine was higher when Fermaid O was the source of exogenous nitrogen.