Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. 'Rosa' mango wine.

Wine production is an alternative process for adding value to mangoes, and the search for yeasts to obtain exclusive products has been growing. In this study, wines were produced from mangoes of the 'Rosa' cultivar, evaluating the novel yeasts Lachancea thermotolerans CVE-7, Brettanomyces claussenii, and Saccharomyces pastorianus, in comparison with the standard Saccharomyces cerevisiae. The performance of fermentation was evaluated by analyzing metabolites, including acids, alcohols, amino acids, and volatiles. The Lachancea thermotolerans CVE-7 proved to be suitable for complete alcoholic fermentation, producing high levels of ethanol (70 g/L), lactic acid (12.9 g/L), and glycerol (7.9 g/L). Saccharomyces pastorianus and Brettanomyces claussenii exhibited moderate and low fermentative powers, respectively, but produced higher levels of volatiles typical of mango (β-caryophyllene, humulene, and β-pinene). All yeasts studied exhibited normal amino acid consumption, metabolic behavior, and a preference for glutamine and arginine. The yeasts evaluated showed potential for obtaining unique fermented products.