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Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

2015Journal article Open access
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dc.contributor.authorPereira, Ana Paula
dc.contributor.authorMendes-Ferreira, A.
dc.contributor.authorOliveira, João Manuel
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorMendes-Faia, Arlete
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-03-01T16:04:58Z
dc.date.accessioned2018-03-05T09:18:47Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-03-01T16:04:58Z
dc.date.available2018-03-05T09:18:47Z
dc.date.issued2015
dc.description.abstractMead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey-must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specific growth rate and final biomass were higher in musts supplemented with DAP. Mead final composition was similar under the two experimental conditions. Analysis of the volatile profile revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhancement of the fruity character. This study could be useful for the optimization of mead production and quality improvement.en_EN
dc.description.sponsorshipThe research presented in this paper was partially funded by the Fundação para a Ciência e Tecnologia (FCT) (project PTDC/AGRALI/ 68284/2006). A.P.P. is a recipient of a PhD grant from the FCT (SFRH/BD/45820/2008).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, A. P.; Mendes-Ferreira, A.; Oliveira, J. M.; Estevinho, L. M.; Mendes-Faia, A. (2015). Mead production: Effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing. ISSN 00469750. 121, p. 122-128en_EN
dc.identifier.doi10.1002/jib.184en_EN
dc.identifier.urihttp://hdl.handle.net/10198/16123
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationOptimization of Conditions for the Productions of Mead
dc.relationOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
dc.subjectAromatic profileen_EN
dc.subjectDiammonium phosphate supplementationen_EN
dc.subjectHoney-musten_EN
dc.subjectSaccharomyces cerevisiae strainsen_EN
dc.titleMead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentationen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOptimization of Conditions for the Productions of Mead
oaire.awardTitleOPTIMIZAÇÃO DA PRODUÇÃO DE HIDROMEL UTILIZANDO DIFERENTES SISTEMAS DE IMOBILIZAÇÃO DE CÉLULAS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F68284%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F45820%2F2008/PT
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.familyNameEstevinho
person.givenNameAna Paula
person.givenNameLetícia M.
person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id6506577664
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
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicatione7df6eac-d667-415d-abdb-9fe17467475c
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscovery4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isProjectOfPublication90a7eab3-74f3-42a9-8b2f-9e37f9d5378d
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relation.isProjectOfPublication.latestForDiscovery90a7eab3-74f3-42a9-8b2f-9e37f9d5378d

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