Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead

Lopes, Ana Cláudia Alencar; Costa, R. C.; Andrade, Rafaela Pereira; Lima, Lidiany Mendonça Zacaroni; Santiago, Wilder Douglas; Cardoso, María das Graças; Duarte, Whasley Ferreira

doi:10.1007/s00217-020-03563-3

Cited by 7 publications

(2 citation statements)

References 45 publications

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“…This result was especially evident in the mead with added black currant, which showed the highest content of phenolic compounds, with the emphasis on the concentrations of gallic (3.37 mg/L) and caffeic (2.99 mg/L) acids. It is noteworthy that caffeic acid can play an important role in the protection of different tissues and organs, protecting cell membranes from oxidative damage because of its ability to scavenge free radicals ( 66 ).…”

Section: Bioactive Potential Of Mead: Effect Of the Addition Of Diffe...mentioning

confidence: 99%

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Simão

Wanderley

Vieira

et al. 2023

Food Technol. Biotechnol. (Online)

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Mead is a fermented alcoholic beverage that is made of honey diluted in water and commonly added with other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, the yeast strain, and the pre-fermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and the fermentation time, but also the bioactive potential of the mead, which is mainly related to its profile of phenolic compounds. Scientific studies have shown that meads added with different plant species contain considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study sought to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.

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Section: Bioactive Potential Of Mead: Effect Of the Addition Of Diffe...mentioning

confidence: 99%

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Simão

Wanderley

Vieira

et al. 2023

Food Technol. Biotechnol. (Online)

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show abstract

“…Esta bebida tuvo una representación médica y recreacional en el periodo medieval por sus diversas propiedades. La mezclar con hierbas deriva muy bien para curar heridas (Lopes et al, 2020). La versión del hidromiel preparada por una mezcla de agua y miel deriva de fuentes árabes (Iglesias et al, 2014) .…”

Section: Introductionunclassified

Utilización de la hidromiel en técnicas de coctelería clásica

Caicedo¹,

Domínguez²,

Hidalgo³

2023

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La hidromiel se caracteriza por ser una bebida de países Europeos antecesora de la cerveza y el vino. El proceso fermentativo de la miel es un tema poco desarrollado en el país por ello los apicultores se enfocan en la venta de miel en su estado natural, o para productos procesados. En este trabajo se aplicó el hidromiel en cuatro cocteles clásicos: caipiroska, mojito, pisco sour y michelada con el fin de valorar la intensidad del hidromiel dentro del coctel. Esta bebida fermentada fue agregada a los cocteles como jarabe de goma en el caso de pisco sour y caipiroska, mientras que en mojito y michelada como componente de la maceración. La valoración sensorial se realizó en 3 etapas: olfativa, gustativa y visual. Para ponderar los resultados de la cata, se utilizó el estadístico ANOVA (análisis de varianza) y Fisher para valorar la significancia entre pruebas sensoriales sobre un nivel de confianza de 95%. Los resultados demostraron que el caipiroska en el que se utilizó el hidromiel en jarabe de goma es el coctel en el cual el hidromiel es más perceptible con respecto a los otros cocteles en las tres fases de cata.

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Batch Fermentation of Lignocellulosic Elephant Grass Biomass for 2G Ethanol and Xylitol Production

et al. 2023

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Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead

Cited by 7 publications

References 45 publications

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Utilización de la hidromiel en técnicas de coctelería clásica

Batch Fermentation of Lignocellulosic Elephant Grass Biomass for 2G Ethanol and Xylitol Production

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