Comparative Evaluation of Physicochemical Properties, Antioxidant Activity, and Sensory Characteristics of Mangosteen (Garcinia Mangostana) Wine Fermented Using Saccharomyces Cerevisiae EC-1118, Saccharomyces Cerevisiae Lalvin D47, and Co-Fermentation

Kou, Ching Teng (2026) Comparative Evaluation of Physicochemical Properties, Antioxidant Activity, and Sensory Characteristics of Mangosteen (Garcinia Mangostana) Wine Fermented Using Saccharomyces Cerevisiae EC-1118, Saccharomyces Cerevisiae Lalvin D47, and Co-Fermentation. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

Text Kou Ching Teng_Full Text.pdf Restricted to Registered users only Download (62MB)

Abstract

The mangosteen (Garcinia mangostana) is a tropical fruit that has high levels of phenols as well as antioxidants and is a good potential source of functional fruit wine. However, the effects of different yeast fermentation strategies on its quality remain underexplored. The purpose of this research was to compare the behavior of Saccharomyces cerevisiae EC-1118, Lalvin D47 and co-fermentation, as well as to assess their impact on physicochemical properties, antioxidant activity, and sensory characteristics of mangosteen wine. The fermentation process was performed for 14 days and the parameters such as total soluble solids (oBrix), pH, total titratable acidity (TTA), ethanol content, total phenolic content (TPC), and DPPH radical scavenging activity were measured in triplicate using ANOVA. The findings revealed a decrease in °Brix to approximately 7.0 and an increase in ethanol content followed by stabilization at approximately 11.13-14.33%, indicating successful fermentation. The pH values remained relatively stable within the range of 3.33-3.36, while total titratable acidity ranged from 7.15-7.36%. Most parameters were significantly influenced by fermentation time (p < 0.05) but not yeast treatments (p > 0.05) in terms of physicochemical properties. However, differences were observed in antioxidant properties, with co-fermentation showing the highest antioxidant capacity, TPC of around 402.08 69.14 mg GAE/L and DPPH radical scavenging activity (39.61 4.69 ±±% inhibition) on Day 14, indicating improved antioxidant retention. Sensory analysis also revealed better complexity of aroma and preference of co-fermentation in general. Overall, co-fermentation has potential to improve mangosteen wine antioxidants retention and total quality.