Abstract:

This experiment collected the peels of 4 mango varieties from Yunnan province of China as sources of yeasts.
After separation, purification and tertiary screening, 6 yeasts suitable for mango juice fermentation were obtained. The
phylogenetic tree based on 26S rDNA sequence analysis was constructed for determining the genetic location. The isolate
DKT11 was identified as Hanseniaspora opuntiae, whereas 5 other isolates were identified as Wickerhamomyces anomalus.
DKT11 and DTM9 were subjected to further analysis. Physicochemical indexes and sensory evaluation showed that the
two strains had good fermentation performance in mango juice to produce high-quality mango wines. The volatile aroma
composition of the mango wines was analyzed by GC-MS. The results showed that the kinds and amounts of volatile aroma
compounds in the wines were significantly improved when compared with those in mango juice. Specifically, the numbers
of ester and alcohols in the wine fermented by DTM9 were increased by 400% and 27.27%, respectively, and the amounts
of the two groups of compounds were elevated by 51.63% and 28.37%, respectively. The amount of ester and alcohols in
the wine fermented by DKT11 was increased by 44.27% and 34.17%, respectively, and the number of esters was raised
by 433%. Overall, these findings showed DTM9 had a higher sugar utilization rate and yielded a mango wine with better
sensory quality, emphasizing its significance for improving the aroma quality of mango wine.

Key words: mango, yeast, isolation and identification, 26S rDNA, volatile compounds