Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

Schwarz, Luisa Vivian; Marcon, Ângela Rossi; Delamare, Ana Paula Longaray; Agostini, Fabiana; Moura, Sidnei; Echeverrigaray, Sérgio

doi:10.1007/s13197-020-04316-6

Cited by 16 publications

(12 citation statements)

References 30 publications

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“…In general, the presence of disaccharides in mead is explained by their poorer usability for the yeast present, because easily fermentable monosaccharides are preferred. In their study, Schwarz et al (2020) cited the presence of rhamnose, trehalose, maltotetraose, maltotriose, melezitose, and melibiose as one of the main causes of high residual sugar concentrations. All these sugars have also been described in authentic honeys (da Silva et al 2016).…”

Section: Resultsmentioning

confidence: 99%

“…In the last few years, a number of studies have been published focusing on important parameters in mead production (fermentation rate, effect of temperature, amount of nutrients, yeast strain, etc.) (Gomes et al 2013;Iglesias et al 2014;Cuenca et al 2016;Sroka and Satora 2017;Schwarz et al 2020). In contrast, less information is available on the chemical composition of mead (Peepall et al 2019;Pereira et al 2019).…”

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confidence: 99%

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Characteristic parameters of honey wines and dessert meads

Kružík¹,

Grégrová²,

Vaispacherová³

et al. 2022

Czech J. Food Sci.

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The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5–113.1 g L–1 and 17.3–136.3 g L–1, respectively; ii) the HMF content ranged from 1.0 mg L–1 to 87.7 mg L–1. The most abundant organic acids were lactic acid (average 1.0 g L–1), gluconic acid (0.6 g L–1), and acetic acid (0.4 g L–1); the amount of phenolic compounds was 151.9–385.3 mg gallic acid equivalent (GAE) L–1. Honey wines typically contained turanose (2.0–7.6 g L–1) and trehalose (1.1–10.1 g L–1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L–1).

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Characteristic parameters of honey wines and dessert meads

Kružík¹,

Grégrová²,

Vaispacherová³

et al. 2022

Czech J. Food Sci.

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“…In industrial-scale fermentations, the utilization of starter cultures is preferred over spontaneous inoculations to avoid technical hitches related to slow fermentation rates, end product variability, and yeast contaminants that can spoil the final product (Eliodório et al, 2019;Parapouli et al, 2020). Commercial yeast strains are isolates from fermentation-related environments or are derived from breeding programs, in which they were selected for certain phenotypic traits, such as efficient nitrogen consumption (García-Ríos et al, 2014;Tesnière et al, 2015), fast fermentation rates (Preiss et al, 2018), and pleasant aroma profiles (Eder et al, 2018;Schwarz et al, 2020). These commercial strains usually underwent distinct domestication trajectories, with the exact conditions depending on the traditional practices in the brewery or winery.…”

Section: All That Glitters Is Not Gold: Advantages and Disadvantages mentioning

confidence: 99%

Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation

Molinet

Cubillos

2020

Front. Genet.

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The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in fermentation led to the domestication and propagation of highly specialized strains in fermentation, resulting in the standardization of wines and beers. In this way, hundreds of commercial strains have been developed to satisfy producers' and consumers' demands, including beverages with high/low ethanol content, nutrient deprivation tolerance, diverse aromatic profiles, and fast fermentations. However, studies in the last 20 years have demonstrated that the genetic and phenotypic diversity in commercial S. cerevisiae strains is low. This lack of diversity limits alternative wines and beers, stressing the need to explore new genetic resources to differentiate each fermentation product. In this sense, wild strains harbor a higher than thought genetic and phenotypic diversity, representing a feasible option to generate new fermentative beverages. Numerous recent studies have identified alleles in wild strains that could favor phenotypes of interest, such as nitrogen consumption, tolerance to cold or high temperatures, and the production of metabolites, such as glycerol and aroma compounds. Here, we review the recent literature on the use of commercial and wild S. cerevisiae strains in wine and beer fermentation, providing molecular evidence of the advantages of using wild strains for the generation of improved genetic stocks for the industry according to the product style.

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“…1 Although mead has been produced in various regions of the world since ancient times, mainly in Nordic countries and Eastern Europe, in recent years this beverage has shown an important growth in the global alcoholic beverage market. 2 Recent studies have investigated the chemical composition of mead, elucidating the phenolic content, antioxidant capacity, and amino acid profile. 3,4 However, studies on the fermentation process of mead are scare.…”

Section: Introductionmentioning

confidence: 99%

“…Mead is an alcoholic beverage obtained by fermenting honey diluted in water, commonly added with other ingredients such as herbs, spices, and/or fruits in order to obtain products with different chemical and sensory characteristics 1 . Although mead has been produced in various regions of the world since ancient times, mainly in Nordic countries and Eastern Europe, in recent years this beverage has shown an important growth in the global alcoholic beverage market 2 . Recent studies have investigated the chemical composition of mead, elucidating the phenolic content, antioxidant capacity, and amino acid profile 3,4 .…”

Section: Introductionmentioning

confidence: 99%

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

et al. 2022

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Background A preliminary investigation was carried out to evaluate the effect of the addition of pulps of feijoa, uvaia, and blackberry on the aliphatic organic acids (AOA) profile and on the yeast activity during the fermentation of meads. Results A multivariate analysis showed a clear distinction between the samples. The addition of pulps promoted a noticeable increase in malic, lactic, and succinic acids throughout fermentation. Furthermore, these additions resulted in beverages with lower levels of acetic acid. Gluconic acid was predominant in all samples. The mead containing feijoa showed high levels of citric acid. The meads containing blackberry and uvaia reached maximum yeast activity in the first 3 days of fermentation while the control sample and the mead with feijoa showed their highest activity after 7 days. Conclusion The use of the feijoa, uvaia, and blackberry in mead can represent a good natural source of AOA, thereby improving its fermentative process, besides being an alternative for the valuation of underexploited species of Brazilian fruits.

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Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

Cited by 16 publications

References 30 publications

Characteristic parameters of honey wines and dessert meads

Characteristic parameters of honey wines and dessert meads

Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

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