Kinetic Modeling of Mead Production

Garcìa, Gustavo; Moreno, Juan F.; Bernal, Tamara; Posso, Fausto; Delgado-Noboa, Jorge

doi:10.1080/03610470.2023.2228190

Cited by 2 publications

(1 citation statement)

References 39 publications

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“…However, it has been observed that the yields given by S. cerevisiae depend on the variety of the yeast as well as the conditions and time of cultivation. García et al [ 66 ] studied S. cerevisiae for 55 h of fermentation and obtained a final biomass production of 2.3 g L −1 , a substrate consumption of 138.96 g L −1 , and an ethanol production of 6.5 g L −1 , resulting in values of 0.017 g g −1 for Y X / S and 0.047 g g −1 for Y P / S . These values are lower than those obtained for P. kudriavzevii 4A after 48 h of culture ( Y X / S = 0.05 g g −1 and Y P / S = 0.49 g g −1 ).…”

Section: Resultsmentioning

confidence: 99%

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

Jose-Salazar,

Ballinas-Cesatti,

Hernández-Martínez

et al. 2024

Foods

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There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L−1 of yeast assimilable nitrogen and a pH of 3.5–5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L−1 of residual sugars) and alcohol. The present mead had an 8.57% v/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L−1) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g−1), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g−1), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.

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Section: Resultsmentioning

confidence: 99%

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

Jose-Salazar,

Ballinas-Cesatti,

Hernández-Martínez

et al. 2024

Foods

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An analysis of consumer perception, emotional responses, and beliefs about mead

Gorman,

Stright,

Baxter

et al. 2024

Int J of Food Sci Tech

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SummaryMead is an ancient alcoholic beverage that lacks a large market share in Canada. This study aimed to identify consumer perception of mead, which sensory properties lead to liking and disliking of mead, and how participants would consume mead in their everyday lives. A sub‐objective was to evaluate the use of a written scenario on consumers' liking and emotional response to mead. Alcoholic beverage consumers (n = 122) were recruited to evaluate six commercial mead samples. Initially, consumers completed a word association task about mead. Then, the participants were split into two groups; one group evaluated the samples after writing a consumption scenario, and the other without a scenario. The participants evaluated the samples using hedonic scales and check‐all‐that‐apply questions (sensory properties and emotional responses). Findings showed that mead was associated with historical references and honey, as well as different sensory properties and other alcoholic beverages (beer, wine, and cider). Consumers preferred meads with higher alcoholic content, and meads that they perceived to be sweet and have floral and apple flavours. The use of the written scenario increased hedonic scores for flavour, appearance, and overall liking, as well as their selection of positive emotions when evaluating the mead samples. This study identified consumers prefer meads that are sweet and have a higher alcohol content.

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Kinetic Modeling of Mead Production

Cited by 2 publications

References 39 publications

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain

An analysis of consumer perception, emotional responses, and beliefs about mead

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