Influence of fining agents on the sensorial characteristics and volatile composition of mead

Pascoal, Ananias; Oliveira, J. M.; Pereira, Ana Paula; Feás, Xesús; Anjos, Ofélia; Estevinho, Letí­cia M.

doi:10.1002/jib.445

Cited by 15 publications

(23 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The post-fermentation volatile organic compounds had been highlighted in the heatmap ( Figure 2). Among them, isoamyl alcohol was found featuring in many fermented alcoholic beverages and already reported in mead [10,17,35], giving a solvent, sweet, and nail polish aroma and also part of fusel oil [36]. Another detected fusel oil representative was isobutanol, only found in postfermentation samples (Figure 2), which lead to green notes in the flavor of beverages [37].…”

Section: Volatile Profile In the Products Before And After Fermentatimentioning

confidence: 75%

“…However, the final beverage seemed to be richer in acids, such as hexanoic acid, octanoic acid, decanoic acid, and esters, such as ethyl octanoate, isoamyl hexanoate, ethyl nonanoate, ethyl decanoate, ethyl dodecanoate. Short-chain fatty acids, such as octanoic acid (caprylic acid) and hexanoic acid (caproic acid), were also reported [17]. These compounds were present in higher concentrations and are associated with negative characteristics of "rancid," "cheese," and "fatty" aroma [7].…”

Section: Honey Influence On the Aromatic Characteristics Of The Productmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

View full text Add to dashboard Cite

Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.

show abstract

Section: Volatile Profile In the Products Before And After Fermentatimentioning

confidence: 75%

Section: Honey Influence On the Aromatic Characteristics Of The Productmentioning

confidence: 99%

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

et al. 2020

View full text Add to dashboard Cite

show abstract

“…One should also be mindful of the effects of other additives on the final sensory attributes of the meads as well. For instance, the choice of fining agents is known to impact the organoleptic profiles of meads (26,27). We did not test such variables in this work, but their influence on the final sour perception of meads fermented by LAY deserves attention.…”

Section: Discussionmentioning

confidence: 99%

An organoleptic survey of meads made with lactic acid-producing yeasts

Peepall¹,

Nickens

Vinciguerra³

et al. 2018

Preprint

View full text Add to dashboard Cite

We previously reported the isolation a suite of wild lactic acid-producing yeasts (LAYs) that enable “primary souring” during beer fermentation without the use of lactic acid bacteria. With sour meads gaining popularity in modern mead making, we were interested in exploring the same primary souring approach to traditional semi-sweet meads. In this study, we utilized 13 LAY strains to produce semi-sweet meads using a standardized batch of honey must to ensure consistent starting conditions. Thirteen 11-L batches of mead were prepared, and each was inoculated with one of the LAY strains, along with two control batches inoculated with champagne yeast. The initial pH and specific gravity were measured for each batch before inoculation. Traditional organic staggered nutrient addition was utilized for the first 72 h of fermentation with specific gravities being taken throughout the mead making process. Meads were racked, tasted, stabilized, cold crashed, bottled, and transported to the American Mead Maker’s Association 2018 Conference in Broomfield, Colorado. There, organoleptic surveys were conducted on these meads utilizing an array of tasters with varying levels of mead sensory analysis experience. The results of the sensory analysis, focusing on aroma and flavor, are discussed.

show abstract

“…The agents used for the fining process were combined fining agents (bentonite + gelatine + egg albumin; 150 g/hL) and tannins (30 g/hL) . The fining agents were purchased from AEB Group Company (Bioquímica Portuguesa SA).…”

Section: Methodsmentioning

confidence: 99%

“…Recently, Pascoal et al . showed that the use of different fining agents had a significant effect on the volatile composition of mead and its organoleptic characteristics. In this context, the aim of the present study was to produce sparkling mead clarified using tannins compared to combined fining agents (bentonite + gelatine + egg albumin) and to assess the impact on volatile compounds in the sparkling mead.…”

Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

Self Cite

View full text Add to dashboard Cite

Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography-flame ionisation detection and gas chromatography-mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.

show abstract

Influence of fining agents on the sensorial characteristics and volatile composition of mead

Cited by 15 publications

References 41 publications

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum

An organoleptic survey of meads made with lactic acid-producing yeasts

Impact of fining agents on the volatile composition of sparkling mead

Contact Info

Product

Resources

About