Mead and Other Fermented Beverages

Pereira, Ana Paula; Oliveira, J. M.; Mendes‐Ferreira, Ana; Estevinho, Letí­cia M.; Mendes‐Faia, Arlete

doi:10.1016/b978-0-444-63666-9.00014-5

Cited by 27 publications

(27 citation statements)

References 122 publications

(269 reference statements)

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“…Recent applications of anaerobic digestion technology are moving towards the generation of high added-value products that includes carboxylic acids such as succinic, lactic, and volatile fatty acids (VFAs) [ 1 ]. The fermentation products comprise a mixture of straight-chain fatty acids, resulting from sugars and amino acids fermentation and β-oxidation of fatty acids, usually referred to as short-chain (C2–C4), medium-chain (C6–C10), long-chain (C12–C18), and a group of branched-chain fatty acids [ 2 ]. Recently, particular interest has grown in the biological production of medium chain fatty acids (MCFAs) from renewable resources as a key step to tackle societal dependence on fossil fuels [ 3 , 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Direct Conversion of Food Waste Extract into Caproate: Metagenomics Assessment of Chain Elongation Process

et al. 2021

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In a circular economy strategy, waste resources can be used for the biological production of high added-value substances, such as medium chain fatty acids (MCFAs), thus minimising waste and favouring a sustainable process. This study investigates single-stage fermentation processes for the production of MCFAs in a semi-continuous reactor treating the extract of real food waste (FW), without the addition of external electron donors. Two sequential acidogenic fermentation tests were carried out at an organic loading rate (OLR) of 5 and 15 gCOD L−1d−1 with a hydraulic retention time of 4 days and pH controlled at 6 ± 0.2. The highest level of caproate (4.8 g L−1) was observed at OLR of 15 gCOD L−1d−1 with a microbiome mainly composed by lactate-producing Actinomyces, Atopobium, and Olsenella species and caproate-producing Pseudoramibacter. Metagenomic analysis revealed the presence of key enzymes for the production of lactate, such as lactate dehydrogenase and pyruvate ferredoxin oxidoreductase, as well as several enzymes involved in the reverse β-oxidation pathway, thus suggesting the occurrence of a lactate-based chain elongation process.

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Section: Introductionmentioning

confidence: 99%

Direct Conversion of Food Waste Extract into Caproate: Metagenomics Assessment of Chain Elongation Process

et al. 2021

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“…Mead is a traditional alcoholic beverage (alcoholic strength, by volume, between 8 and 18%) produced by the fermentation by yeasts of diluted honey. The production of mead has been the focus of numerous studies . However, few reports consider the volatile profile of mead and even fewer consider the production and characterisation of sparkling mead.…”

Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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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.

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“…Citric acid is another important acid in mead. Citric, malic or tartaric acids are often used to adjust the pH of a honey solution (Pereira et al 2017). During fermentation, there are no significant changes in the citric acid content (Sroka and Tuszyński 2007).…”

Section: Resultsmentioning

confidence: 99%

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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Mead and Other Fermented Beverages

Cited by 27 publications

References 122 publications

Direct Conversion of Food Waste Extract into Caproate: Metagenomics Assessment of Chain Elongation Process

Direct Conversion of Food Waste Extract into Caproate: Metagenomics Assessment of Chain Elongation Process

Impact of fining agents on the volatile composition of sparkling mead

Characteristic parameters of honey wines and dessert meads

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