Impact of fining agents on the volatile composition of sparkling mead

Pascoal, Ananias; Anjos, Ofélia; Feás, Xesús; Oliveira, J. M.; Estevinho, Letí­cia M.

doi:10.1002/jib.549

Cited by 9 publications

(8 citation statements)

References 50 publications

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“…The post-fermentation volatile organic compounds had been highlighted in the heatmap ( Figure 2). Among them, isoamyl alcohol was found featuring in many fermented alcoholic beverages and already reported in mead [10,17,35], giving a solvent, sweet, and nail polish aroma and also part of fusel oil [36]. Another detected fusel oil representative was isobutanol, only found in postfermentation samples (Figure 2), which lead to green notes in the flavor of beverages [37].…”

Section: Volatile Profile In the Products Before And After Fermentatimentioning

confidence: 74%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

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Section: Volatile Profile In the Products Before And After Fermentatimentioning

confidence: 74%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

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“…Regarding alcohols, the most abundant was isoamyl alcohol, which influenced the alcoholic and pungent smell, and it has been found in many fermented alcoholic beverages as well as in mead (Pereira et al., 2013. Pascoal, Anjos, Feàs, Baiocchi, & Estevinho, 2019). This compound ranged between 33.10 mg/L (in St2) and 92.70 mg/L (Le5), in agreement with Benes et al.…”

Section: Resultsmentioning

confidence: 99%

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Romano

Aiello

Luca

et al. 2021

Journal of Food Science

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Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and “hemp aroma” characteristics. Practical Application Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro‐protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and “hemp aroma” characteristics.

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“…One should also be mindful of the effects of other additives on the final sensory attributes of the meads as well. For instance, the choice of fining agents is known to impact the organoleptic profiles of meads (26,27). We did not test such variables in this work, but their influence on the final sour perception of meads fermented by LAY deserves attention.…”

Section: Discussionmentioning

confidence: 99%

An organoleptic survey of meads made with lactic acid-producing yeasts

Peepall¹,

Nickens

Vinciguerra³

et al. 2018

Preprint

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We previously reported the isolation a suite of wild lactic acid-producing yeasts (LAYs) that enable “primary souring” during beer fermentation without the use of lactic acid bacteria. With sour meads gaining popularity in modern mead making, we were interested in exploring the same primary souring approach to traditional semi-sweet meads. In this study, we utilized 13 LAY strains to produce semi-sweet meads using a standardized batch of honey must to ensure consistent starting conditions. Thirteen 11-L batches of mead were prepared, and each was inoculated with one of the LAY strains, along with two control batches inoculated with champagne yeast. The initial pH and specific gravity were measured for each batch before inoculation. Traditional organic staggered nutrient addition was utilized for the first 72 h of fermentation with specific gravities being taken throughout the mead making process. Meads were racked, tasted, stabilized, cold crashed, bottled, and transported to the American Mead Maker’s Association 2018 Conference in Broomfield, Colorado. There, organoleptic surveys were conducted on these meads utilizing an array of tasters with varying levels of mead sensory analysis experience. The results of the sensory analysis, focusing on aroma and flavor, are discussed.

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Impact of fining agents on the volatile composition of sparkling mead

Cited by 9 publications

References 50 publications

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

An organoleptic survey of meads made with lactic acid-producing yeasts

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