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Advisor(s)
Abstract(s)
Mead is a traditional drink, containing X-1 X% (v/v) of ethanol, which results from the alcoholic fermentation of diluted honey performed by yeasts. However, when it is produced in a homemade way mead producers find several problems, namely, the lack of uniformity in the final products low or premature fermentations arrest, and
the production of "off-flavours" by the yeasts. These problems could be due to several factors, including lack of essential nutrients such as a deficiency in available nitrogen. Additionally , it has been reported that mead
fermentation is a time-consuming process, often taking several months to complete. depending on the type of
honey, yeast strain anti honey-must composition. Since mead production is a time-consuming process. to make
its production viable it is necessary to reduce the fermentation time while producing an end product of quality.
Thus. the aim of this study was to evaluate I he effect of nitrogen addition 10 honey-must on two active dry wine
yeasts (ADWY) fermentation performance, as well as on the mead composition and volatile aroma compounds
production.
Description
Keywords
Mead Yeast performance
Citation
Pereira, Ana Paula; Ferreira, Alexandra Mendes; Oliveira, José Maria; Estevinho, Leticia M.; Faia, Arlete Mendes (2011). Effect of nitrogen supplementation on yeast fermentation performance and mead quality. In BioMicro World 2011 Conference. Torremolinos