ABSTRACT
The preservation of foods by the alcoholic fermentation is an activity closely linked to most of the cultures of the world. Nowadays, a large quantity of alcoholic beverages is produced, mainly beer and wine, by an alcoholic fermentation process of a sugary substrate or must, with the yeast Saccharomyces cerevisiae under anaerobic conditions. In the spontaneous fermentation, the yeast confers particular characteristics to each wine making, to produce alcoholic beverages from any fruit containing sufficient fermentable carbohydrates. During fermentation, in addition to producing ethanol, secondary compounds are produced enriching and characterizing the wines, preserving the flavor of the fruit origin, and giving special charac- teristics. In Mexico, mangoes fruits are produced in large quantities but not fully exploited due to lack of markets, value-added options, and postharvest losses of up to 30% annually, which demands new processes and conserva- tion methods to extend the mango shelf life. Thus, mango wine becomes an alternative product to face the issues to use surplus mango crops, attending the new trends and demands of alcoholic fermented beverages.
