Yes - this could be a contributing factor (and I suspect spoiled a 5 gallon batch of Mango).

To adjust to the higher temperatures (which also affects the fruit sugars), some wine making "locals" have advised me to adjust the recipes by adding sugar in increments each day during the primary fermentation, which keeps it from going in overdrive and killing off the yeast.

I am now wondering about the chlorine content of the bottled water....