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Impact of fining agents on the volatile composition of sparkling mead

2019Journal article Open access
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dc.contributor.authorPascoal, Ananias
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorFeás, Xesús
dc.contributor.authorOliveira, José M.
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:54:07Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:54:07Z
dc.date.issued2019
dc.description.abstractSparkling 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.
dc.description.sponsorshipO. Anjos thanks Centro de Estudos Florestais that is a research unit funded by Foundation for Science and Technology (FCT, Portugal; UID/AGR/UI0239/2013). A. Pascoal would like to thank FCT, Portugal, Programa Operacional Pontencial Humano and the European Union for his postdoctoral grant (SFRH/BPD/91380/ 2012). The authors also are grateful to the Centre of Molecular and Environmental Biology, funded by FCT, UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) and by the ERDF through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. This study was also supported by FCT under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPascoal, 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. 92-100en_EN
dc.identifier.doi10.1002/jib.549en_EN
dc.identifier.issn0046-9750
dc.identifier.urihttp://hdl.handle.net/10198/18575
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectFining agentsen_EN
dc.subjectMeaden_EN
dc.subjectOdour activity valueen_EN
dc.subjectSparkling meaden_EN
dc.subjectVolatile compoundsen_EN
dc.titleImpact of fining agents on the volatile composition of sparkling meaden_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/Incentivo%2FAGR%2FUI0239%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F91380%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIA%2F04050%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStreamSFRH
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNamePascoal
person.familyNameEstevinho
person.givenNameAnanias
person.givenNameLetícia M.
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-3823-0402
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23486345000
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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