In this study mango juice fermentation at laboratory scale with controlled inoculation using
selected yeast strain was performed (Saccharomyces cerevisiae 101). Effect of fermentation …

This study investigated the effect of initial sugar concentrations (° Brix of 17, 23 and 30) on
mango wine composition fermented by Saccharomyces cerevisiae MERIT. ferm. It was found …

The effect of pure and mixed culture fermentations by Saccharomyces cerevisiae and
Metschnikowia pulcherrima or Torulaspora delbrueckii on physicochemical and sensory …

This study was carried out to ascertain the behavior and fermentation performance of mixed
yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT. ferm and …

Chemical and Volatile Composition of Mango Wines Fermented with Different
Saccharomyces cerevisiae Yeast Strains Page 1 117 S. Afr. J. Enol. Vitic., Vol. 32, No. 1 …

Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the
prevailing temperatures and humid conditions in tropical countries like Nigeria. Production …

The aim of the research was to study the volatile composition of mango wine fermented with
two Williopsis yeast strains: Williopsis saturnus var. mrakii NCYC500 and W. staurnus var …

Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and
pineapple (Ananas comosus) were characterized using standard microbiological …

Mixed fruit wine (pineapple and watermelon) was produced using Saccharomyces
cerevisiae isolated from palm wine. Primary and secondary fermentation of the fruits lasted …

This study was aimed at investigating the suitability of three local fruits as substrates for wine
production and the efficiency of four indigenous yeasts strains isolated from palm wine in …