References

• Cabrita , M.J. , Torres , M. , Palma , V. , Alves , E. , Patao , R. and Costa , F.A.M. 2008 . Impact of malolactic fermentation on low molecular weight phenolic compounds . Talanta , 74 : 1281 – 1286 .
   PubMed Web of Science ®Google Scholar
• Caldeira , I. , Belchior , A.P. , Climaco , M.C. and Bruno de Sousa , R. 2002 . Aroma profile of Portuguese brandies aged in chestnut and oak woods . Analytica Chimica Acta , 458 : 55 – 62 .
   Web of Science ®Google Scholar
• Campodonico , P. , Barbieri , E. , Pizarro , M. , Sotomayor , C.P. and Lissi , E.A. 1998 . A comparison between total phenol content of wines and their TRAP values measured by the bleaching of ABTS radical cations . Boletín de la Sociedad Chilena de Química , 43 : 281 – 285 .
   Google Scholar
• Cao , G. , Alessio , H.M. and Cutler , R.G. 1993 . Oxygen-radical absorbance capacity assay for antioxidants . Free Radical Biology and Medicine , 14 : 303 – 311 .
   PubMed Web of Science ®Google Scholar
• Cass , T. 1980 . Statistical methods in management , London : Casel Ltd .
   Google Scholar
• Cimino , F. , Sulfaro , V. , Trombetta , D. , Saija , A. and Tomaino , A. 2007 . Radical scavenging capacity of several Italian red wines . Food Chemistry , 103 : 75 – 81 .
   Web of Science ®Google Scholar
• Dell , A.M. , Buscialia , A. and Bosisio , E. 2004 . Vascular effects of wine polyphenols . Cardiovascular Research , 63 : 593 – 602 .
   PubMed Web of Science ®Google Scholar
• Duan , X.J. , Zhang , W.W. , Li , X.M. and Wang , B.G. 2006 . Evaluation of antioxidant property of extract and fractions obtained from a red alga . Polysiphonia urceolata. Food Chemistry , 95 : 35 – 43 .
   Google Scholar
• Duh , P.D. , Du , P.C. and Yen , G.C. 1999 . Action of methanolic extract of mung hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage . Food and Chemical Toxicology , 27 : 1055 – 1061 .
   Web of Science ®Google Scholar
• Flamini , R. 2003 . Mass spectrometry in grape and wine chemistry. Part I: Polyphenols. Mass . Spectrometry Reviews , 22 : 218 – 250 .
   PubMed Web of Science ®Google Scholar
• Garcia-Viguera , C. and Bridle , P. 1995 . Analysis of non-coloured phenolic compounds in red wines. A compound of high-performance liquid chromatography and capillary zone electrophoresis . Food Chemistry , 54 : 349 – 352 .
   Web of Science ®Google Scholar
• Gronbaek , M. , Deis , A. , Sorensen , T.I.A. , Becker , U. , Schnohr , P. and Jensen , G. 1995 . Mortality associated with moderate intakes of wine, beer, or spirits . British Medical Journal , 310 : 1165 – 1169 .
   PubMed Web of Science ®Google Scholar
• Katalinic , V. , Milos , M. , Modun , D. , Music , I. and Boban , M. 2004 . Antioxidant effectiveness of selected wines in comparison with (+)-catechin . Food Chemistry , 86 : 593 – 600 .
   Web of Science ®Google Scholar
• Kedage , V.V. , Tilak , J.C. , Dixit , G.B. , Devasagayam , T.P.A. and Mhatre , M. 2007 . A study of antioxidant properties of some varieties of grapes (Vitis viniferaL.) . Critical Reviews in Food Science and Nutrition , 47 : 175 – 185 .
   PubMed Web of Science ®Google Scholar
• Kourkoutas , Y. , Komaitis , M. , Koutinas , A.A. , Kaliafas , A. , Kanellaki , M. , Marchant , R. and Banat , I.M. 2003 . Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0°C . Food Chemistry , 82 : 353 – 360 .
   Web of Science ®Google Scholar
• Kumar , Y.S. , Prakasam , R.S. and Reddy , O.V.S. 2009 . Optimisation of fermentation conditions for mango (Mangifera indicaL.) wine production by employing response surface methodology . International Journal of Food Science and Technology , 44 : 2320 – 2327 .
   Web of Science ®Google Scholar
• Macheix , J.J. , Fleuriet , A. and Billot , J. 1990 . Fruit phenolics , 1 – 126 . Boca Raton , FL : CRC Press .
   Google Scholar
• Mallouchos , A. , Komaitis , M. , Koutinas , A. and Kanellaki , M. 2002 . Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling . Journal of Agriculture and Food Chemistry , 50 : 3840 – 3848 .
   PubMed Web of Science ®Google Scholar
• Mohanty , S. , Ray , P. , Swain , M.R. and Ray , R.C. 2006 . Fermentation of cashew (AnacardiumoccidentaleL.) apple into wine . Journal of Food Processing and Preservation , 30 : 314 – 322 .
   Web of Science ®Google Scholar
• Nordstrom , K. 1964 . Studies on the formation of volatile esters in fermentation and Brewer's yeast . Svensk Kemisk Tidskrift , 76 : 510 – 543 .
   Google Scholar
• Obisanya , M.O. , Aina , O. and Oguntimei , G.B. 1987 . Production of wine from mango (Magnifera indicaL.) using Saccharomycesand Schizosaccharomycesspecies isolated from palm wine . Journal of Applied Bacteriology , 63 : 191 – 196 .
   Google Scholar
• Onkarayya , H. and Singh , H. 1984 . Screening of mango varieties for dessert and mandeira-style wine . American Journal of Enology and Viticulture , 35 : 63 – 65 .
   Web of Science ®Google Scholar
• Perez-Magarino , S. and Gonzalez-Sanjose , M.L. 2004 . Evolution of flavonols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening . Journal of Agricultural and Food Chemistry , 50 : 4076 – 4079 .
   Google Scholar
• Ravindra , V. and Shivashankar , S. 2004 . Spongy tissue in Alphonsomango significance of in situseed germination events . Current Science , 87 : 1045 – 1049 .
   Web of Science ®Google Scholar
• Re , R. , Pellegrini , N. , Proteggente , A. , Pannala , A. , Yang , M. and Rice-Evans , C. 1999 . Antioxidant activity applying an improved ABTS radical cation decolorization assay . Free Radical Biology and Medicine , 26 : 1231 – 1237 .
   PubMed Web of Science ®Google Scholar
• Reddy , L.V.A. and Reddy , O.V.S. 2009 . Effect of enzymatic maceration on synthesis of higher alcohols during mango wine fermentation . Journal of Food Quality , 32 : 34 – 47 .
   Web of Science ®Google Scholar
• Resurreccion , A.V.A. 1998 . Consumer sensory testing for product development , Gaithersberg, MD : Aspen Publishers, Inc .
   Google Scholar
• Rice-Evans , C.A. , Miller , N.T. and Paganga , G. 1997 . Antioxidant properties of phenolic compounds . Trends in Plant Science , 4 : 304 – 309 .
   Google Scholar
• Rocha Ribeiro , S.M. , Queiroz , J.H. , Lopes Ribeiro De Queiroz , M.E. , Campos , F.M. and Pinheiro Santana , H.M. 2007 . Antioxidant in mango (Mangifera indicaL.) pulp . Plant Foods Human Nutrition , 62 : 13 – 17 .
   PubMed Web of Science ®Google Scholar
• Singleton , V.R. , Orthofer , R. and Lamuela-Raventos , R.M. 1999 . Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent . Methods in Enzymology , 299 : 152 – 178 .
   Web of Science ®Google Scholar
• Soleas , G.J. , Tomilinson , G. , Diamandis , E.P. and Goldberg , D.M. 1997 . Relative contribution of polyphenolic constituents to the antioxidant status of wines: Development of a predictive model . Journal of Agricultural and Food Chemistry , 45 : 3995 – 4003 .
   Web of Science ®Google Scholar
• Sun , J. , Liang , F. , Bin , Y. , Li , P. and Duan , C. 2007 . Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries . Molecules , 12 : 679 – 693 .
   PubMed Web of Science ®Google Scholar
• Swiegers , J.H. and Pretorius , I.S. 2005 . Yeast modulation of wine flavour . Advances in Applied Microbiology , 57 : 131 – 175 .
   PubMed Web of Science ®Google Scholar
• Teissedre , P. and Waterhouse , A. 2000 . Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oil varieties . Journal of Agricultural and Food Chemistry , 48 : 3801 – 3805 .
   PubMed Web of Science ®Google Scholar
• The Sensory Evaluation Division of the Institute of Food Technologists . 1981 . Sensory evaluation guides for testing food and beverage products . Food Technology , 35 : 50 – 57 .
   Google Scholar
• Vilanova , M. and Sieiro , C. 2006 . Contribution by Saccharomyces cerevisiaeyeast to fermentative flavour compounds in wines from cv. Albariño . Journal of Industrial Microbiology and Biotechnology , 33 : 929 – 933 .
   PubMed Web of Science ®Google Scholar
• Villano , D. , Fernandez-Pachon , M.S. , Troncoso , A.M. and Garcia-Parrilla , M.C. 2006 . Influence of enological practices on the antioxidant activity of wines . Food Chemistry , 95 : 394 – 404 .
   Web of Science ®Google Scholar
• Yahia , E.M. 1998 . Modified and controlled atmospheres for tropical fruits . Horticultural Reviews , 22 : 123 – 183 .
   Google Scholar