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Mead production: selection and characterization assays of Saccharomyces cerevisiae strains

2009Journal article Restricted access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorDias, Teresa
dc.contributor.authorAndrade, João Verdial
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2011-04-05T11:04:44Z
dc.date.available2011-04-05T11:04:44Z
dc.date.issued2009
dc.description.abstractMead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. However, when it is produced in a homemade way, mead producers find several problems, namely, the lack of uniformity in the final product, delayed and arrested fermentations, and the production of “off-flavours” by the yeasts. These problems are usually associated with the inability of yeast strains to respond and adapt to unfavourable and stressful growth conditions. The main objectives of this work were to evaluate the capacity of Saccharomyces cerevisiae strains, isolated from honey of the Trás-os-Montes (Northeast Portugal), to produce mead. Five strains from honey, as well as one laboratory strain and one commercial wine strain, were evaluated in terms of their fermentation performance under ethanol, sulphur dioxide and osmotic stress. All the strains showed similar behaviour in these conditions. Two yeasts strains isolated from honey and the commercial wine strain were further tested for mead production, using two different honeys (a dark and a light honey), enriched with two supplements (one commercial and one developed by the research team), as fermentation media. The results obtained in this work show that S. cerevisiae strains isolated from honey, are appropriate for mead production. However it is of extreme importance to take into account the characteristics of the honey, and supplements used in the fermentation medium formulation, in order to achieve the best results in mead production.por
dc.identifier.citationPereira, Ana Paula; Dias, Teresa; Andrade, João; Ramalhosa, Elsa; Estevinho, Letícia M. (2009). Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology. ISSN 0278-6915. 47:8, p. 2057-2063por
dc.identifier.doi10.1016/j.fct.2009.05.028
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/3955
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectMeadpor
dc.subjectSaccharomyces cerevisiaepor
dc.subjectSelectionpor
dc.subjectFermentationpor
dc.subjectStress factorspor
dc.titleMead production: selection and characterization assays of Saccharomyces cerevisiae strainspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2063por
oaire.citation.startPage2057por
oaire.citation.titleFood and Chemical Toxicologypor
person.familyNamePereira
person.familyNameDias
person.familyNameAndrade
person.familyNameRamalhosa
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameTeresa
person.givenNameJoão Verdial
person.givenNameElsa
person.givenNameLetícia M.
person.identifier142703
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-5809-413X
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id55210790800
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione7df6eac-d667-415d-abdb-9fe17467475c
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