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Sroka P, Tarko T, Duda A. The Impact of Furfural on the Quality of Meads. Molecules 2023; 29:29. [PMID: 38202612 PMCID: PMC10779583 DOI: 10.3390/molecules29010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/13/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol.
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Affiliation(s)
- Paweł Sroka
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland;
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland;
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2
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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3
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de Souza HF, Bessa MS, Gonçalves VDDP, Dos Santos JV, Pinheiro C, das Chagas EGL, de Carvalho MV, Brandi IV, Kamimura ES. Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds. FOOD SCI TECHNOL INT 2023:10820132231162683. [PMID: 36883202 DOI: 10.1177/10820132231162683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30°Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead.
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Affiliation(s)
- Handray Fernandes de Souza
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | - Mariana Sousa Bessa
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | | | - João Vitor Dos Santos
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | - Carolina Pinheiro
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | - Eduardo Galvão Leite das Chagas
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | - Marina Vieira de Carvalho
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
| | - Igor Viana Brandi
- Institute of Agricultural Sciences, Universidade Federal de Minas Gerais, Montes Claros, Minas Gerais, Brazil
| | - Eliana Setsuko Kamimura
- Department of Food Engineering, School of Animal Science and Food Engineering, Universidade de São Paulo, Pirassununga, São Paulo, Brazil
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4
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Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura e Silva S, Echeverrigaray S. Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3530-3539. [PMID: 35875230 PMCID: PMC9304529 DOI: 10.1007/s13197-021-05347-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2021] [Accepted: 12/13/2021] [Indexed: 06/15/2023]
Abstract
Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth.
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Affiliation(s)
- Luisa Vivian Schwarz
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Angela Rossi Marcon
- Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil
| | - Ana Paula Longaray Delamare
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Fabiana Agostini
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Sidnei Moura e Silva
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
| | - Sergio Echeverrigaray
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil
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5
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Česlová L, Pravcová K, Juričová M, Fischer J. Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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He Y, Long Y, Zhang C, Ma J, Ke C, Tang C, Ye Y, Lin G. Dietary alcohol exacerbates the hepatotoxicity induced by pyrrolizidine alkaloids: Hazard from food contamination. JOURNAL OF HAZARDOUS MATERIALS 2022; 424:127706. [PMID: 34801312 DOI: 10.1016/j.jhazmat.2021.127706] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/26/2021] [Accepted: 11/02/2021] [Indexed: 06/13/2023]
Abstract
Pyrrolizidine alkaloids (PAs) are the most common plant-derived toxins with emerging evidence to contaminate soil, water, nearby plants and derived food products. Outbreaks of human poisoning cases, due to the ingestion of PA-contaminated food, have been reported in various countries including Ethiopia. This study first investigated the contamination of PAs in retail honey in Ethiopia. A striking 77% of honey samples (27/30) were found to contain PAs with the content ranging over 1.5-323.4 μg/kg. Notably, these PAs were also found as contaminants in mead, an alcoholic beverage made from local honey, indicating the transfer of PAs from the primarily contaminated honey into mead. Further toxicological examinations revealed that long-term PA exposure caused vasculature damage, fibrosis, and steatosis in mouse livers, and co-exposure to dietary alcohol exacerbated the PA-induced chronic hepatotoxicity. Furthermore, the study revealed that moderate alcohol intake did not affect the initiation mechanism (hepatic cytochrome P450-mediated bioactivation) of PA-induced hepatotoxicity but significantly disturbed hepatic glutathione homeostasis, thereby increasing oxidative stress in mouse liver and enhancing PA-induced hepatotoxicity. Our findings exemplify the carry-over of PA contamination through the food chain. Precautionary interventions are warranted on the hazardous effects of dietary exposure to PAs, particularly with concomitant alcohol consumption.
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Affiliation(s)
- Yisheng He
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China
| | - Yun Long
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China
| | - Chunyuan Zhang
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China
| | - Jiang Ma
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China
| | - Changqiang Ke
- State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, China Academy of Sciences, China
| | - Chunping Tang
- State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, China Academy of Sciences, China
| | - Yang Ye
- State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, China Academy of Sciences, China
| | - Ge Lin
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China.
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7
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Fentie EG, Jeong M, Emire SA, Demsash HD, Kim MA, Shin JH. Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Karabagias VK, Karabagias IK, Badeka AV. Future innovations in alcohol-based beverage industry. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00021-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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9
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Rapid analysis of phenyl isothiocyanate derivatives of amino acids present in Czech meads. J Chromatogr A 2021; 1644:462134. [PMID: 33848765 DOI: 10.1016/j.chroma.2021.462134] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 03/24/2021] [Accepted: 03/30/2021] [Indexed: 12/15/2022]
Abstract
Amino acids (AAs) are minor compounds occurring in meads contributing to their final organoleptic properties. Determination of AAs profile and content can help to assess the mead authenticity, adulteration and thus its quality. This work deals with the optimization of rapid analysis of 21 AAs present in mead using reversed-phase high performance liquid chromatography with spectrophotometric detection after simple derivatization procedure with phenyl isothiocyanate agent without any sample pre-treatment. Optimized derivatization and separation conditions have been successfully applied to the quantification of AAs present in five Czech meads using the multiple point standard addition method. The total amino acid content was in the range of 134-828 mg/L. The content of proline was confirmed by Harmonised spectrophotometric method. Both chromatographic and spectrophotometric methods provided overlapping results in the range of 30-266 mg/L.
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10
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Romano R, Aiello A, De Luca L, Sica R, Caprio E, Pizzolongo F, Blaiotta G. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). J Food Sci 2021; 86:874-880. [PMID: 33559225 DOI: 10.1111/1750-3841.15614] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/06/2020] [Accepted: 12/27/2020] [Indexed: 11/27/2022]
Abstract
Mead, one of the oldest existing drinks, is a fermented product based on honey, water, and the possible addition of spices and selected yeasts. In this work, various parts (inflorescences, leaves, and steams) of Cannabis sativa L. at different concentrations and Saccharomyces cerevisiae biotype M3/5 were added during mead fermentation. The physicochemical parameters (pH, alcoholic content, sugar content, titratable acidity, and organic acids) of the mead were assessed at the beginning and end of fermentation. Moreover, polyphenols, cannabidiol and volatile organic compounds were identified at the end of fermentation and compared with the control sample prepared without hemp and with only indigenous yeasts. The mead fermented with hemp showed the highest quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg. The volatile organic compounds found were mainly alcohols, esters and terpenes, which were present at higher concentrations in the mead prepared with C. sativa L. than in the control mead and conferred freshness and "hemp aroma" characteristics. PRACTICAL APPLICATION: Inflorescences, leaves, and steams of Cannabis sativa L. were added at different concentrations during mead fermentation. This type of mead showed high quantity of polyphenols (227 to 256 mg GAE/L) and a level of cannabidiol ranging from 0.26 to 0.49 mg/kg which have anxiolytic and neuro-protective properties. Moreover the volatile organic compounds found (mainly alcohols, esters, and terpenes) conferred freshness and "hemp aroma" characteristics.
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Affiliation(s)
- Raffaele Romano
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Alessandra Aiello
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Rosario Sica
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Emilio Caprio
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Napoli Federico II, Via Università, Portici (Napoli), 100 - 80055, Italy
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11
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar. Processes (Basel) 2020. [DOI: 10.3390/pr8091081] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
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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Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum. Molecules 2020; 25:molecules25081818. [PMID: 32326547 PMCID: PMC7221654 DOI: 10.3390/molecules25081818] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/10/2020] [Accepted: 04/11/2020] [Indexed: 11/17/2022] Open
Abstract
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.
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Ribeiro MVDS, Olivo JE, Eller MR. Fed-Batch and Staggered Nutrient Addition: An Improved Method for Mead Production. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2019.0038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | - José Eduardo Olivo
- Department of Chemical Engineering, Universidade Estadual de Maringá, Maringá
| | - Monique Renon Eller
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil
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15
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Schwarz LV, Marcon AR, Delamare APL, Agostini F, Moura S, Echeverrigaray S. Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead. Journal of Food Science and Technology 2020; 57:2840-2851. [PMID: 32624591 DOI: 10.1007/s13197-020-04316-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/03/2020] [Accepted: 02/25/2020] [Indexed: 11/26/2022]
Abstract
Mead is an ancient alcoholic beverage produced through the fermentation of a diluted solution of honey. Due to the peculiar and varied composition of honey, mead production faces several problems, such as slow or stuck fermentations mainly due to the low nitrogen concentration, lack of uniformity of the final product and the production of unpleasant aromas. In this context, this work aimed to select low nitrogen-demand yeast strains and evaluate their potential for the production of mead. Therefore, among 21 commercial wine yeast strains, 5 were selected based on their fermentative behavior at low assimilable nitrogen concentrations. The selected strains were further evaluated for their contributions in meads produced with limited nitrogen availability, and the results showed significant differences on some physicochemical parameters like biomass production, residual sugars, glycerol concentration, and fermentative rate. Moreover, meads obtained with selected strains differed in the concentration of several volatile compounds. The volatile compounds concentration and the principal component analysis based on odor activity values allowed separating strains into three groups. In general, S. cerevisiae var bayanus strains (QA23, Spark, and AWRI-R2) were the largest producers of aromatic compounds, particularly those with floral and fruity descriptors. The selection of yeast strains with low nitrogen-demand and different volatile compounds production can be explored by mead makers to limit fermentation problems and obtain characteristic products.
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Affiliation(s)
- Luisa Vivian Schwarz
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil
| | - Angela Rossi Marcon
- Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil
| | - Ana Paula Longaray Delamare
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil
| | - Fabiana Agostini
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil
| | - Sidnei Moura
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil
| | - Sergio Echeverrigaray
- Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias do Sul, RS 95070-560 Brazil
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16
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Mead Production by Saccharomyces cerevisiae Safbrew T-58 and Saccharomyces bayanus (Premier Blanc and Premier Cuvée): Effect of Cowpea (Vigna unguiculata L. Walp) Extract Concentration. Appl Biochem Biotechnol 2020; 191:212-225. [PMID: 32112188 DOI: 10.1007/s12010-020-03267-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 02/13/2020] [Indexed: 10/24/2022]
Abstract
This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L-1 of ammonium sulfate and 0.1 g L-1 of magnesium chloride and the cowpea extract (5 and 30 g L-1), inoculated with 106 cells mL-1, and incubated at 30 °C for 240 h. Higher cell growth ((cells mL-1): 11.1 × 107, 11.3 × 107, and 19.6 × 107; substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v-1 %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvée, respectively, were obtained with 30 g L-1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L-1) and highest ethanol volumetric yields (0.51-1.52 h-1) after 48 h of fermentation.
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17
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Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03384-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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An organoleptic survey of meads made with lactic acid-producing yeasts. Food Microbiol 2019; 82:398-408. [DOI: 10.1016/j.fm.2019.03.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 02/11/2019] [Accepted: 03/05/2019] [Indexed: 11/20/2022]
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19
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Pascoal A, Anjos O, Feás X, Oliveira JM, Estevinho LM. Impact of fining agents on the volatile composition of sparkling mead. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.549] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ananias Pascoal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Xesús Feás
- Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - José M. Oliveira
- CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - Letícia M. Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal
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Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4020022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Cavalcante da Silva SMP, de Carvalho CAL, Sodré GDS, Estevinho LM. Production and characterization of mead from the honey of Melipona scutellaris
stingless bees. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.485] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Geni da Silva Sodré
- Centro de Ciências Agrárias, Ambiental e Biológica; Universidade Federal do Recôncavo da Bahia; Cruz das Almas Bahia Brazil
| | - Leticia M. Estevinho
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança, Campus de Santa Apolónia; 5300-253 Bragança Portugal
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23
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Pascoal A, Oliveira J, Pereira A, Féas X, Anjos O, Estevinho LM. Influence of fining agents on the sensorial characteristics and volatile composition of mead. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.445] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ananias Pascoal
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - J.M. Oliveira
- Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal
| | - A.P. Pereira
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- CIMO-Mountain Research Center, Department of Biology and Biotechnology; Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
| | - Xésus Féas
- Academy of Veterinary Sciences of Galicia, Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal
- Center for Forest Studies, Institute of Agronomy; Universidade Lisboa; 1349-017 Lisbon Portugal
| | - Leticia M. Estevinho
- Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal
- Centre of Molecular and Environmental Biology; University of Minho; Campus de Gualtar 4710-057 Braga Portugal
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24
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Anjos O, Frazão D, Caldeira I. Physicochemical and Sensorial Characterization of Honey Spirits. Foods 2017; 6:foods6080058. [PMID: 28749420 PMCID: PMC5575633 DOI: 10.3390/foods6080058] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 07/22/2017] [Accepted: 07/22/2017] [Indexed: 11/16/2022] Open
Abstract
Distilled spirits are usually made from fermented sugar-based materials, such as wines or fermented fruits, but other products can be used, namely berries or honey. In this work, an evaluation of honey spirits is done based on its physicochemical and sensory characteristics. Fourteen honey spirit samples of different brands of honey spirit were purchased at the market and from artisan Portuguese producers. Several analytical determinations, namely alcoholic strength, dry matter, density, total acidity, chromatic characteristics, methanol, acetaldehyde, ethyl acetate and higher alcohols were done to characterize all samples. The results pointed out several differences in physicochemical composition of samples. In general, these drinks are characterized by an alcohol strength between 37.4% and 53.0% and a low methanol content, quite null for most samples. Samples with higher ethanol content corresponded to the artisanal samples. Significant differences (p < 0.05) were also observed in the volatile composition and chromatic characteristics suggesting different production technologies. A first list of sensory attributes was obtained for this beverage. Therefore, further research must be done in order to characterize this spirit drink, which has gained market value.
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Affiliation(s)
- Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Apartado 119, 6001-909 Castelo Branco, Portugal.
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal.
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - David Frazão
- Centro de Biotecnologia de Plantas da Beira Interior, Apartado 119, 6001-909 Castelo Branco, Portugal.
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade Estratégica de Investigação e Serviços de Tecnologia e Segurança Alimentar, Laboratório de Enologia, Unidade de Investigação de Viticultura e Enologia, Dois Portos, Quinta da Almoínha, 2565-191 Dois Portos, Portugal.
- ICAAM- Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal.
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Czabaj S, Kawa-Rygielska J, Kucharska AZ, Kliks J. Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity. Molecules 2017; 22:molecules22050803. [PMID: 28505111 PMCID: PMC6153939 DOI: 10.3390/molecules22050803] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 05/09/2017] [Accepted: 05/11/2017] [Indexed: 11/26/2022] Open
Abstract
The effects of mead wort heat treatment on the mead fermentation process and antioxidant activity were tested. The experiment was conducted with the use of two different honeys (multiflorous and honeydew) collected from the Lower Silesia region (Poland). Heat treatment was performed with the use of a traditional technique (gently boiling), the more commonly used pasteurization, and without heat treatment (control). During the experiment fermentation dynamics were monitored using high performance liquid chromatography with refractive index detection (HPLC-RID). Total antioxidant capacity (TAC) and total phenolic content (TPC) were estimated for worts and meads using UV/Vis spectrophotometric analysis. The formation of 5-hydroxymethylfurfural (HMF) was monitored by HPLC analyses. Heat treatment had a great impact on the final antioxidant capacity of meads.
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Affiliation(s)
- Sławomir Czabaj
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland.
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland.
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable, and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland.
| | - Jarosław Kliks
- Lubuski Centre for Innovation and Agricultural Implementation, Kalsk 66-100, Poland.
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Sroka P, Satora P, Tarko T, Duda-Chodak A. The influence of yeast immobilization on selected parameters of young meads. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paweł Sroka
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Paweł Satora
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Tomasz Tarko
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2675-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Improvement of mead fermentation by honey-must supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.239] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Paula Pereira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- CIMO; Instituto Politécnico de Bragança; Bragança Portugal
| | - Ana Mendes-Ferreira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- BioISI, Biosystems and Integrative Sciences Institute; FCUL; Lisboa Portugal
| | | | - Arlete Mendes-Faia
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
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