Advisor(s)
Abstract(s)
Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose,
nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined
fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial
yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography–flame
ionisation detection and gas chromatography–mass spectrometry. Thirty six volatile compounds were quantified and the
major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by
3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present
at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing
to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked
decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate,
ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid,
acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and
4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl
butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant
differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used.
Description
Keywords
Fining agents Mead Odour activity value Sparkling mead Volatile compounds
Citation
Pascoal, Ananias; Anjos, Ofélia; Feás, Xesús; Oliveira, José M.; Estevinho, Letícia M. (2019). Impact of fining agents on the volatile composition of sparkling mead. Journal of the Institute of Brewing. ISSN 0046-9750. 125:1, p. 92-100