2024
DOI: 10.3390/foods13121948
|View full text |Cite
|
Sign up to set email alerts
|

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

Jorge Alberto Jose-Salazar,
Christian Bryan Ballinas-Cesatti,
Diana Maylet Hernández-Martínez
et al.

Abstract: 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 sa… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 70 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?