The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Ildefonso Caro - One of the best experts on this subject based on the ideXlab platform.
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Influence of pollen addition on Mead elaboration: Physicochemical and sensory characteristics
Food Chemistry, 2011Co-Authors: Ana Roldán, G.c.j. Van Muiswinkel, Cristina Lasanta, Víctor Palacios, Ildefonso CaroAbstract:Abstract Mead (honey-wine) results from the alcoholic fermentation of diluted honey using a wine yeast strain. However, Mead elaboration can be hampered by several problems, including delayed or arrested fermentation, production of an unpleasant aroma, poor quality and inconsistency of the final product. These difficulties are due to honey’s low nutrient content, its natural antifungal components, and the inability of the yeast strain to adapt to these unfavourable growth conditions. In this study, we evaluated the results of adding pollen at concentrations ranging from 10 to 50 g/l as a fermentation activator to improve the fermentation kinetic and the quality of Meads. The effect of pollen addition on the honey must, fermentation kinetics, physicochemical characteristics, aroma profiles and sensorial aspects of the obtained Meads were evaluated. The results showed that pollen addition improved fermentation rates, alcohol yields, and the final characteristics of Meads. An increase in the volatile contents of the Meads and an improved sensory profile was observed with pollen addition; however, this improvement was not correlated with the concentration of pollen. The adequate dose of pollen was determined by the final characteristics and sensory profile of the Meads.
Sergio Echeverrigaray - One of the best experts on this subject based on the ideXlab platform.
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Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of Mead
Journal of Food Science and Technology, 2020Co-Authors: Luisa Vivian Schwarz, Angela Rossi Marcon, Ana Paula Longaray Delamare, Fabiana Agostini, Sidnei Moura, Sergio EcheverrigarayAbstract: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.
Ana Roldán - One of the best experts on this subject based on the ideXlab platform.
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Influence of pollen addition on Mead elaboration: Physicochemical and sensory characteristics
Food Chemistry, 2011Co-Authors: Ana Roldán, G.c.j. Van Muiswinkel, Cristina Lasanta, Víctor Palacios, Ildefonso CaroAbstract:Abstract Mead (honey-wine) results from the alcoholic fermentation of diluted honey using a wine yeast strain. However, Mead elaboration can be hampered by several problems, including delayed or arrested fermentation, production of an unpleasant aroma, poor quality and inconsistency of the final product. These difficulties are due to honey’s low nutrient content, its natural antifungal components, and the inability of the yeast strain to adapt to these unfavourable growth conditions. In this study, we evaluated the results of adding pollen at concentrations ranging from 10 to 50 g/l as a fermentation activator to improve the fermentation kinetic and the quality of Meads. The effect of pollen addition on the honey must, fermentation kinetics, physicochemical characteristics, aroma profiles and sensorial aspects of the obtained Meads were evaluated. The results showed that pollen addition improved fermentation rates, alcohol yields, and the final characteristics of Meads. An increase in the volatile contents of the Meads and an improved sensory profile was observed with pollen addition; however, this improvement was not correlated with the concentration of pollen. The adequate dose of pollen was determined by the final characteristics and sensory profile of the Meads.
Luisa Vivian Schwarz - One of the best experts on this subject based on the ideXlab platform.
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Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of Mead
Journal of Food Science and Technology, 2020Co-Authors: Luisa Vivian Schwarz, Angela Rossi Marcon, Ana Paula Longaray Delamare, Fabiana Agostini, Sidnei Moura, Sergio EcheverrigarayAbstract: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.
Matthew L. Bochman - One of the best experts on this subject based on the ideXlab platform.
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An organoleptic survey of Meads made with lactic acid-producing yeasts.
Food microbiology, 2019Co-Authors: Carolyn Peepall, David G. Nickens, Joseph Vinciguerra, Matthew L. BochmanAbstract:Abstract 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.
