Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

Roldán, Ana; Muiswinkel, G.C.J. van; Lasanta, Cristina; Palacios, Víctor; Caro, Ildefonso

doi:10.1016/j.foodchem.2010.11.045

Cited by 85 publications

(125 citation statements)

References 38 publications

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“…As an overview of the results, PCA was used to identify the volatile yeast products that best dis- Roldán et al (2011); e Hellman and Small (1974); f Jiang and Zang (2010) Czech J. Food Sci., 33, 2015(4): 334-339 doi: 10.17221/48/2015 criminated between the yeast strains.…”

Section: Resultsmentioning

confidence: 99%

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Beneš¹,

Furdíková²,

Šmogrovičová³

2015

Czech J. Food Sci.

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Bénes I., Furdíková K., Šmogrovičová D. (2015): Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead. Czech J. Food Sci., 33: 334-339.The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with s. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains s. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).

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Section: Resultsmentioning

confidence: 99%

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Beneš¹,

Furdíková²,

Šmogrovičová³

2015

Czech J. Food Sci.

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“…Some problems are often encountered during mead production, such as: delayed or arrested fermentations, production of unpleasant fl avors, poor quality and inconsistency of the fi nal product [Attfi eld, 1997;Bisson, 1999]. These problems are due to the high sugar and low nutrient contents of honey; its natural antifungal components; and the inability of yeast strains to adapt to these unfavourable growth conditions [Roldán et al, 2011].…”

Section: Introductionmentioning

confidence: 99%

“…The role of using different Saccharomyces strains [Caridi et al, 1999] and types of honey [Vidrih & Hribar, 2007] on mead production, immobilized ethanol-tolerant yeasts [Navratil et al, 2001], must formulation [Mendes-Ferreira et al, 2010], different heat treatments of honey solutions [Kime et al, 1991a], application of ultra-fi ltration of honey solution [Kime et al, 1991b], and inoculum size and yeast pitching rate [Pereira et al, 2013], as well as the addition of black rice grains [Katoh et al, 2011] or pollen [Roldán et al, 2011], on mead quality and aroma profi le have already been studied by other research groups.…”

Section: Introductionmentioning

confidence: 99%

“…Until now, few studies have been performed on this subject. Only the effects of honey type [Vidrih & Hribar, 2007;Gupta & Sharma, 2009], heat treatment [Kime et al, 1991a], ultrafi ltration [Kime et al, 1991b], pollen [Roldán et al, 2011] and black rice grains [Katoh et al, 2011] addition on mead sensory properties have been studied. Nevertheless, sweetness and ethanol content of beverages are fundamental characteristics for their acceptability by the consumer.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Sweetness and Ethanol Content on Mead Acceptability

Gomes

Dias

Cadavez

et al. 2015

Pol. J. Food Nutr. Sci.

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Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may infl uence mead quality. The main objective of this work was to study the infl uence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid.The sweet (75 g glucose+fructose /L) and dry (23 g glucose+fructose /L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, fl avour, alcohol feeling and general appreciation. Regarding sweetness, the "sweet meads" were the most appreciated by the consumers (score of 5.4±2.56), whereas the "dry meads" (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.

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“…Pereira, Dias, Andrade, Ramalhosa & Estevinho, (2009). Los contenidos finales de sólidos totales estuvieron entre 9.05 ± 0.071 y 10.50 ± 0.460 para todos los tratamientos siendo muy similares a los reportados por Roldán, Van Muiswinkel, Lasanta, Palacios & Caro (2011). El pH osciló entre 3.22±0.021 y 3.66±0.004, siendo los tratamientos con mieles de Eucalipto los de mayor valor frente a las otras muestras (Tabla 2).…”

Section: Parámetros Fisicoquímicos Finalesunclassified

Evaluación del proceso fermentativo en la producción de hidromieles monoflorales colombianas

Cuellar

Grosso

2016

Rev. colomb. investig. agroindustriales

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El objetivo de esta investigación fue la optimización de hidromieles colombianas usando muestras de mieles monoflorales de Eucalipto (Eucalyptus globulus Labill.), Encenillo (Weinmannia tomentosa L.f.) y Matarratón (Gliricidia sepium (Jacq.) Walp.), obtenidas en las zonas de Villanueva -(Casanare), Paipa-(Boyacá) y Mariquita-(Tolima), Colombia, como desarrollo de un nuevo producto con valor agregado. Se realizó en primera instancia, la evaluación de las propiedades fisicoquímicas de la materia prima (miel), así como el análisis polínico de la misma para confirmar su naturaleza. Se utilizó un sistema discontinuo (Batch) a temperatura ambiente con mostos de 22ºBrix y tres niveles de levadura (0,30, 0,40 y 0,60 g.L-1) del género Saccharomyces bayanus. Durante el proceso fermentativo, se evaluó la transformación de los azucares de la miel, ácidos volátiles y totales en los mostos, usando un modelo matemático Sigmoidal-Logístico. Para la medición de la producción de etanol y dióxido de carbono, la cinética se ajustó al modelo matemático Sigmoidal-Slogistico1 con interacción logarítmica de Levenberg Marquart, permitiendo valorar cada una de las variables relacionas con el consumo y producción de compuestos durante la fase exponencial del crecimiento de las levaduras. Los resultados más relevantes permitieron observar un descenso de los sólidos solubles, durante el proceso de fermentación, desde 22,2 ± 0,40 a 9,10 ± 0,05 ºBrix. La fracción de etanol en los mostos evoluciona con el incremento de levadura; para las hidromieles estuvo en el rango de 8,34 ± 0,22 a 11,2 ± 0,33 g.L-1. Para la evaluación de la cinética, se usó el paquete estadístico OriginPro2016. La evolución de dióxido de carbono mostró una mayor velocidad de reacción en los mostos con niveles más altos de levadura, desde 17,4 ± 0,06 a 20,8 ± 0,70 g.L-1 acumulado durante los 11 días de fermentación. El producto final fue evaluado en términos de la fracción etanólica, sólidos solubles, acidez total, volátil y dióxido de carbono.Palabras clave: Acidez total, agroindustria apícola, cinética de reacción, fermentación, fracción etanólica, sólidos solubles.The aim of this research was the optimization of Colombian meads using samples of eucalyptus (Eucalyptus globulus Labill.), Encenillo (Weinmannia tomentosa L.f.) and Matarraton (Gliricidia sepium (Jacq.) Walp.) monofloral meads, obtained in the areas of Villanueva -(Casanare), Paipa-(Boyacá) and Mariquita-(Tolima), Colombia, as a development of a new product with added value. In addition, the evaluation of the physicochemical properties of the raw material (mead) was made, as well as the pollen analysis of the same to confirm its nature. A batch system was used at room temperature with 22ºBrix musts and three yeast levels (0.30, 0.40 and 0.60 g.L-1) of the genus Saccharomyces bayanus. During the mead fermentation process, volatile and total sugars were transformed in musts using a Sigmoidal-Logistic mathematical model. In order to measure the production of ethanol and carbon dioxide, the kinetics were a...

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Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

Cited by 85 publications

References 38 publications

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

Influence of Sweetness and Ethanol Content on Mead Acceptability

Evaluación del proceso fermentativo en la producción de hidromieles monoflorales colombianas

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