Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains

Pereira, Ana Paula; Dias, Teresa; Andrade, João Verdial; Ramalhosa, Elsa; Estevinho, Letí­cia M.

doi:10.1016/j.fct.2009.05.028

Cited by 73 publications

(87 citation statements)

References 16 publications

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“…The values found in the Slovak meads were in agreement with those reported in Polish meads (Sroka & Tuszynski 2007) and those reported in the meads produced by Mendes-Ferreira et al (2010) -from 0.51 g/l to 0.84 g/l. Pereira et al (2009) verified that the concentrations of volatile acids in mead are similar to those reported for s. cerevisiae in wine must fermentations by Nikolaou et al (2006). The levels of medium-molecule fatty acids determined in mead by Sroka and Tuszynski (2007) were markedly higher than those obtained in the study of Mendes-Ferreira et al (2010).…”

Section: Resultssupporting

confidence: 50%

Analytical and aroma profiles of Slovak and South African meads

Šmogrovičová¹,

Nádaský²,

Tandlich³

et al. 2012

Czech J. Food Sci.

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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.

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Section: Resultssupporting

confidence: 50%

Analytical and aroma profiles of Slovak and South African meads

Šmogrovičová¹,

Nádaský²,

Tandlich³

et al. 2012

Czech J. Food Sci.

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“…Though mead is the oldest fermented product being used by man yet it is difficult to find it commercially (Pereira et al, 2009) since mead producers face several problems, like delayed and arrested fermentation, production of off-flavours by the yeast and lack of uniformity of the final product. Honey is a natural product, a highly concentrated solution of a complex mixture of sugars.…”

Section: Introductionmentioning

confidence: 99%

Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology

Srimeena

Gunasekaran

Murugesan

2014

JANS

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Mead is a traditional drink which results from the alcoholic fermentation of diluted honey carried out by yeast (Saccharomyces cerevisiae KF233529). The present investigation was carried out for the optimization of fermentation parameters for maximizing the yield of ethanol. Response Surface Methodology (RSM) based central composite design was employed to obtain best combination of temperature, fermentation time and total soluble solids (TSS). The optimum conditions for ethanol yield were temperature 28°C, TSS 15°Brix and 6 days after fermentation. The model showed that the value of R 2 (0.9998) was high and p-value of interaction of variance was <0.0001. Hence the model can be said to be of highly significant.

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“…Several studies of mead production and its optimization have been performed in the last years. Mendes-Ferreira et al (2010) optimised honey-must preparation for mead production by supplementing the honey-must with potassium tartrate, malic acid and diammonium phosphate and were able to reduce the fermentation time to 11 days, while Pereira et al (2009) achieved fermentations within 8 days.…”

mentioning

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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Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains

Cited by 73 publications

References 16 publications

Analytical and aroma profiles of Slovak and South African meads

Analytical and aroma profiles of Slovak and South African meads

Optimization of fermentation conditions for producing Indian rock bee (Apis dorsata) mead using response surface methodology

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

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