The DOI matches its Crossref record; 27 of the 28 references it cites were found in a registry or an index.
Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine
Abstract
This study investigated the effects of different inoculation strategies of Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC 500 on volatile composition of mango wine. The inoculation strategies involved positive sequential fermentation (PSF, W. saturnus NCYC 500 was first inoculated for 14 days before inactivation, then S. cerevisisae MERIT.ferm was inoculated and fermentation continued for another 7 days), negative sequential fermentation (NSF, S. cerevisiae MERIT.ferm was first inoculated for 7 days before inactivation; after that, W. saturnus NCYC 500 was inoculated at day 14 followed by another 7 days fermentation) and simultaneous mixed culture fermentation (MCF). The growth of S. cerevisiae MERIT.ferm in PSF declined slightly immediately after inoculation, which differed from that in NSF and MCF. On the other hand, the growth of W. saturnus NCYC 500 was inhibited by prior growth of S. cerevisiae MERIT.ferm in NSF and MCF. The volatile profiles of the mango wines varied significantly among different inoculation strategies. PSF produced higher amounts of desirable volatile compounds especially ethyl esters (ethyl esters of hexanoate, decanoate, octanoate), acetate esters (ethyl acetate, isobutyl acetate, isoamyl acetate and 2-phenylethyl acetate) and isoamyl alcohol, which could contribute more fruity and creamy notes to the wines. Therefore, PSF would be a useful strategy for fruit wine making with more complex aroma.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“Ester compounds exhibit high volatility and a low perception threshold, imparting sweetness, fruity, and floral flavors even at low concentrations [98].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [98]
Citations
Cites
Hazelwood, L. A., Daran, J.-M. G., van Maris, A. J. A., Pronk, J. T., & Dickinson, J. R. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.02625-07 · Cited by 1,573
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Quantitative determination of the odorants of young red wines from different grape varieties
Ferreira, V., L�pez, R., & Cacho, J. F. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/1097-0010(20000901)80:11 · Cited by 1,122
Ciani, M., Comitini, F., Mannazzu, I., & Domizio, P. (2009) · FEMS Yeast Research · doi:10.1111/j.1567-1364.2009.00579.x · Cited by 597
Parameters Affecting Ethyl Ester Production bySaccharomyces cerevisiaeduring Fermentation
Saerens, S., Delvaux, F. R., Verstrepen, K. J., Dijck, P. V., Thevelein, J. M., & Delvaux, F. R. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.01616-07 · Cited by 499
Mango (Mangifera indica L.) , “The King of Fruits”—An Overview
Tharanathan, R. N., Yashoda, H. M., & Prabha, T. (2006) · Food Reviews International · doi:10.1080/87559120600574493 · Cited by 452
Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
Bely, M., Stoeckle, P., Masneuf‐Pomarède, I., & Dubourdieu, D. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.12.023 · Cited by 390
The role and use of non-Saccharomyces yeasts in wine production
Jolly, N. P., Augustyn, O. P. H., & Pretorius, I. S. (2006) · South African Journal of Enology and Viticulture · doi:10.21548/27-1-1475 · Cited by 356
Viana, F., Gil, J. V., Genovés, S., Vallés, S., & Manzanares, P. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.04.015 · Cited by 280
King, A. J., & Dickinson, J. R. (2000) · Yeast · doi:10.1002/(sici)1097-0061(200004)16:6 · Cited by 259
Cited by
Sorted by citations
Xiao, Y., Zhang, S., Liu, Z., Wang, T., Cai, S., Chu, C., Hu, X., & Yi, J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113397 · Cited by 68
Wang, F., Zhao, P., Du, G., Zhai, J., Guo, Y., & Wang, X. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139981 · Cited by 66
Gao, P., Xia, W., Li, X., & Liu, S. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.02300 · Cited by 48
Self-citationGe, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
“Ester compounds exhibit high volatility and a low perception threshold, imparting sweet-ness, fruity, and floral flavors even at low concentrations [98].”
Zhang, M., Zhong, T., Heygi, F., Wang, Z., & Du, M. (2022) · LWT · doi:10.1016/j.lwt.2022.113338 · Cited by 41
Metadata
- Authors
- Lu, Y., Chan, L.-J., Li, X., & Liu, S.-Q.
- Affiliations
- National University of Singapore (SG)
- Corresponding author
- Liu, Shao-Quan
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-01
- Volume
- 87
- Pages
- 85-92
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2749589462
- Cited by
- 23
- References
- 28
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 5 · 2023: 2 · 2022: 3 · 2020: 3 · 2019: 1
- FWCI
- 1.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Immunology and Microbiology › Microbiology › Yeasts and Rust Fungi Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Saccharomyces cerevisiae, sequential fermentation, mixed culture fermentation, volatile compounds, aroma compounds, ethyl esters, acetate esters, isoamyl alcohol, fruit wine
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
