Title
MATURATION PROCESS AND ITS INFLUENCE ON MEAD QUALITY
Autor
Sławomir Czabaj, Joanna Kawa-Rygielska, Ewelina Dziuba, Barbara Foszczyńska, Jarosław Kliks
Keywords
honey, fermentation, mead, hopping, yeast, 5-hydroxymethylofurfural
Abstract
The study the quality of not preserved meads and the impact of storage on physicochemical and sensory parameters were evaluated. Triple meads were prepared in 3 variants: kowienski (no additives), hopped (with Saaz hops) and with addition of cranberry juice (Vaccinium oxycoccus). For comparison triple mead available on Polish market was tested. In analyzed samples a positive effect of maturation on physicochemical parameters (content of: ethanol, glycerol, 5-hydroxymethylofurfural and sugars) was found. The highest concentrations of ethanol and glycerol were obtained in samples subjected to maturation. Maturation resulted in a significant improvement in the organoleptic characteristics, evaluated in accordance with the Polish standard PN-A-79120-02:1190.
Pages
5-14
Cite
Czabaj, S., Kawa-Rygielska, J., Dziuba, E., Foszczyńska, B., Kliks, J. (2016). MATURATION PROCESS AND ITS INFLUENCE ON MEAD QUALITY. Acta Sci. Pol. Biotechnol., 15(1), 5-14.
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