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Influence of sweetness and ethanol content on mead acceptability

2015Journal article Open access
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dc.contributor.authorGomes, Teresa
dc.contributor.authorDias, Teresa
dc.contributor.authorCadavez, Vasco
dc.contributor.authorAndrade, João Verdial
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2017-03-16T09:21:31Z
dc.date.available2017-03-16T09:21:31Z
dc.date.issued2015
dc.description.abstractMead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers’ panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 g glucose+fructose/L) and dry (23 g glucose+fructose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the “sweet meads” were the most appreciated by the consumers (score of 5.4±2.56), whereas the “dry meads” (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGomes, Teresa; Dias, Teresa; Cadavez, Vasco; Verdial, João; Morais, Jorge Sá; Ramalhosa, Elsa; Estevinho, Leticia M. (2016). Influence of sweetness and ethanol content on mead acceptability. Polish Journal of Food and Nutrition Sciences. ISSN 1230-0322. 65:2, p. 137-142pt_PT
dc.identifier.doi10.1515/pjfns-2015-0006pt_PT
dc.identifier.issn1230-0322
dc.identifier.urihttp://hdl.handle.net/10198/14168
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationOptimization of Conditions for the Productions of Mead
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMeadpt_PT
dc.subjectSweetnesspt_PT
dc.subjectEthanol contentpt_PT
dc.subjectFermentationspt_PT
dc.subjectSensory analysispt_PT
dc.titleInfluence of sweetness and ethanol content on mead acceptabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOptimization of Conditions for the Productions of Mead
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F68284%2F2006/PT
oaire.citation.endPage142pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage137pt_PT
oaire.citation.titlePolish Journal of Food and Nutrition Sciencespt_PT
oaire.citation.volume65pt_PT
oaire.fundingStream5876-PPCDTI
person.familyNameDias
person.familyNameCadavez
person.familyNameVerdial Andrade
person.familyNameOliveira
person.familyNameRamalhosa
person.familyNameMiranda Fernandes Estevinho
person.givenNameTeresa
person.givenNameVasco
person.givenNameJoão Luís
person.givenNameJorge
person.givenNameElsa
person.givenNameMaria Leticia
person.identifier142703
person.identifierR-000-HDG
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-9419-9561
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-5809-413X
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id55210790800
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id6506577664
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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