Production and characterization of mead from the honey of<i>Melipona scutellaris</i>stingless bees

Silva, Samira Maria Peixoto Cavalcante da; Carvalho, Carlos Alfredo Lopes de; Sodré, Geni da Silva; Estevinho, Letí­cia M.

doi:10.1002/jib.485

Cited by 13 publications

(4 citation statements)

References 44 publications

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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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Section: Introductionmentioning

confidence: 99%

Impact of fining agents on the volatile composition of sparkling mead

et al. 2018

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“…Kandungan gulanya yang tinggi merupakan sumber yang baik untuk menghasilkan alkohol, karbon dioksida, dan untuk fermentasi ragi. Madu juga diakui sebagai makanan fungsional saat ini (Balogu & Towobola, 2017;Cavalcante da Silva et al, 2018;Iglesias et al, 2014;Twilley et al, 2018;Yucel et al, 2017). Selama proses fermentasi, gula dalam madu dapat diubah menjadi alkohol oleh ragi yaitu Sacharomyces cereviseae (Głód & Piszcz, 2021).…”

Section: A R T I K E L P E N E L I T I a N Latar Belakangunclassified

Produksi Kombucha Teh Hitam Menggunakan Jenis Pemanis dan Lama Fermentasi Berbeda

Putri,

Komalasari,

Ulpiana

et al. 2023

J Kol Sai

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Kombucha adalah produk minuman fermentasi yang mengandung sejumlah vitamin, mineral, enzim, dan asam organic yang diketahui memiliki banyak manfaat bagi Kesehatan. Bahan utama pembuatan kombucha umumnya adalah teh hijau dan hitam. Seiring dengan perkembangan zaman, pengembangan produk kombucha telah banyak dilakukan untuk meningkatkan nilai tambahnya. Adapun jenis dan umlah substrat, berupa gula, dan kultur kombucha simbiotik yang digunakan dalam fermentasi bervariasi dan akan mempengaruhi kualitas dari produk akhir. Selain itu waktu fermentasi juga akan mempengaruhi kualitas dari produk yang dihasilkan. Penelitian ini bertujuan untuk mempelajari proses pembuatan kombucha teh hitam dengan jenis pemanis dan lama fermentasi berbeda terhadap karakteristik berupa warna, viskositas, pH dan terutama tingkat kesukaan konsumen. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) menggunakan 2 faktor yaitu jenis pemanis dan lama fermentasi. Hasil penelitian menunjukkan bahwa, jenis pemanis berpengaruh nyata terhadap nilai L* dan a*, namun tidak berpengaruh terhadap nilai b*, viskositas dan pH. Sedangkan lama fermentasi berpengaruh nyata terhadap seluruh parameter tersebut. Produk Kombucha dengan jenis pemanis gula dengan lama fermentasi memiliki rata-rata tingkat kesukaan tertinggi untuk parameter warna (5.60), aroma (5.08), rasa (4.80) dengan kadar vitamin C 0.95%. Namun tidak berbeda nyata dengan kombucha yang menggunakan pemanis madu dan lama fermentasi 8 hari dengan kadar vitamin C 1.89%. Kedua jenis kombucha ini diketahui memiliki aktivitas antimikroba untuk bakteri Bacillus sp., Pseudomonas aeruginosa, E.Coli, Salmonella sp., Staphylococcus aureus.

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“…Honey wine (i.e., mead) is used in different grades of alcohol, with different fermentation techniques (temperature, duration, yeasts, etc.) [2,[37][38][39].…”

Section: Honey Wine Fermentation Process Yeasts Used and Productionmentioning

confidence: 99%

Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

Mărgăoan

Cornea-Cipcigan

Topal³

et al. 2020

Processes

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Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.

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Production and characterization of mead from the honey ofMelipona scutellarisstingless bees

Cited by 13 publications

References 44 publications

Impact of fining agents on the volatile composition of sparkling mead

Impact of fining agents on the volatile composition of sparkling mead

Produksi Kombucha Teh Hitam Menggunakan Jenis Pemanis dan Lama Fermentasi Berbeda

Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

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