Influence of Sweetness and Ethanol Content on Mead Acceptability

Gomes, Teresa; Dias, Teresa; Cadavez, Vasco; Verdial, João; Morais, Jorge E.; Ramalhosa, Elsa; Estevinho, Letí­cia M.

doi:10.1515/pjfns-2015-0006

Cited by 22 publications

(18 citation statements)

References 11 publications

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“…Evaluation of the carbohydrate profile during fermentation processes allows for controlling their course and determining the effect of technological parameters and substrates used on the extent of extract consumption [ 9 , 24 ]. Apart from that, sugar and alcohol contents affect the perception of mead sweetness, which has a significant impact on the sensory properties of these alcoholic drinks [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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“…Various methods have been used for the sensory analysis of mead ( e.g. , (18,19)). At its root, sensory analysis is subjective, being influenced by multiple factors including the experience level of the participants and various methods of analysis (20).…”

Section: Resultsmentioning

confidence: 99%

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

Peepall¹,

Nickens

Vinciguerra³

et al. 2018

Preprint

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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.

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“…Thus, comparing it to dryer meads across all sensory categories can be misleading. Indeed, previous large-scale sensory analysis of sweet and dry meads indicates that consumers prefer sweet meads [30].…”

Section: Yh178 and Yh179 Produced Superior Meads Compared To Wlp715mentioning

confidence: 99%

Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

Barry

Metz

Hughey³

et al. 2018

Fermentation

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Yeasts are ubiquitous microbes found in virtually all environments. Many yeast species can ferment sugar into ethanol and CO 2 , and humans have taken advantage of these characteristics to produce fermented beverages for thousands of years. As a naturally abundant source of fermentable sugar, honey has had a central role in such fermentations since Neolithic times. However, as beverage fermentation has become industrialized, the processes have been streamlined, including the narrow and almost exclusive usage of yeasts in the genus Saccharomyces for fermentation. We set out to identify wild honey-or honey-bee-related yeasts that can be used in honey fermentation. Here, we isolated two strains of Torulaspora delbrueckii from the gut of a locally collected honey bee. Both strains were able to ferment honey sugar into mead but failed to metabolize more than a modest amount of wort sugar in trial beer fermentations. Further, the meads fermented by the T. delbrueckii strains displayed better sensory characteristics than mead fermented by a champagne yeast. The combination of T. delbrueckii and champagne yeast strains was also able to rapidly ferment honey at an industrial scale. Thus, wild yeasts represent a largely untapped reservoir for the introduction of desirable sensory characteristics in fermented beverages such as mead.

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Influence of Sweetness and Ethanol Content on Mead Acceptability

Cited by 22 publications

References 11 publications

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

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

Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

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