Analytical and aroma profiles of Slovak and South African meads

Abstract

AbstractŠmogrovičová D., Nádaský P., Tandlich R., Wilhelmi B.S., Cambray G. (2012): Analytical and aroma profiles of Slovak and South African meads. Czech J. Food Sci., 30: 241-246.The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No significant differences were found in the total polyphenol content, which ranged from 178 mg/l to 242 mg/l of gallic acid equivalents. Ethyl acetate represented the main component of all volatile compounds across all the samples tested, with a significantly higher concentration in the Slovak meads (46.36-60.03 mg/l) compared to the South African ones (16.35 mg/l-16.97 mg/l). Higher alcohols were more prevalent in South African meads.

Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

“…The aroma compound concentrations were higher in ceramicaged Fenjiu than in glass bottle-aged Fenjiu. Most of these compounds have been widely reported to contribute to the fruity aroma of alcoholic beverages (Rodríguez Madrera et al, 2013;Šmogrovičová, Nádaský, Tandlich, Wilhelmi, & Cambray, 2012). Notes: Data were given as means ± SD (n = 12).…”

Mead and Other Fermented Beverages

“…The production of volatile compounds is affected by several factors, including the yeast strain [81,99], cell condition (free or immobilized) [85], and inoculum size [83], as well as by the fermentation conditions [89]. In addition, the type of honey [89,123,124], and the honey must composition/formulation [4,82,86,88] can also modulate the formation of volatile compounds. The volatile compounds produced by yeasts are alcohols, organic acids, esters, volatile fatty acids, carbonyl compounds, and volatile phenols, among others.…”

“…The most predominant alcohol in some meads has been 3-methyl-1-butanol, in concentration ranging from 90 to 350 mg/L [81e83, 85,86,88,89,99], above the odor threshold of 30 mg/L [127,128]. In comparison, lower concentrations of 3-methyl-1-butanol were found in Slovak and South African meads [123]. Other secondary predominant alcohols present in mead are 2-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenylethanol [82,83,85,86,88,89,99,124].…”

“…Ethyl acetate is quantitatively the most important ester found in mead produced in Portugal [82,83,85,86], Slovakia and South Africa [123], Spain [88], Slovenia [124], and southwest Ethiopia [99]. Ethyl acetate is an ester compound with a solvent-like odor [129,130] and an odor threshold of 12.3 mg/L [131].…”

“…Volatile acidity increases during fermentation mainly as a result of acetic acid synthesis. So, values ranging between 0.4 and 4 g/L have been reported in mead [82,83,85,86,88,89,123]. As the fatty chain length increases, the volatility decreases and the odor changes from sour to rancid and cheese [126], characteristic of the compounds hexanoic, octanoic, and decanoic acids.…”