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Influence of fining agents on the sensorial characteristics and volatile composition of mead

2017Journal article Open access
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dc.contributor.authorPascoal, Ananias
dc.contributor.authorOliveira, João Manuel
dc.contributor.authorPereira, A.P.
dc.contributor.authorFéas, Xésus
dc.contributor.authorAnjos, Ofélia
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-30T15:00:02Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-30T15:00:02Z
dc.date.issued2017
dc.description.abstractCopyright © 2017 The Institute of Brewing & Distilling Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatograph–flame ionization detector and gas chromatography–mass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values > 1, representing those with a major impact on the aroma of mead. Significant differences (p < 0.05) were found in 10 volatile compounds independently to the type of treatment used and no differences (p > 0.05) were observed for remaining compounds. Copyright © 2017 The Institute of Brewing & Distilling.pt_PT
dc.description.sponsorshipA. Pascoal would like to thank Fundação para a Ciência e Tecnologia (FCT), Programa Operacional Pontencial Humano and European Union for his postdoctoral grant (SFRH/BPD/91380/ 2012). The authors are grateful to FCT, Portugal and Fundo Europeu de Desenvolvimento Regional (FEDER) under Programme PT2020 for financial support to Centro de Investigação de Montanha (CIMO) (UID/AGR/00690/2013). This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT I.P. and by the European Regional Development Fund (ERDF) through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPascoal, Ananias; Oliveira, J. M.; Pereira, A. P.; Féas, Xésus; Anjos, Ofélia; Estevinho, Leticia M. (2017). Influence of fining agents on the sensorial characteristics and volatile composition of mead. Journal of the Institute of Brewing. ISSN 0046-9750. 123, p. 562-571en_EN
dc.identifier.doi10.1002/jib.445pt_PT
dc.identifier.issn0046-9750
dc.identifier.urihttp://hdl.handle.net/10198/15265
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.subjectFIning agentsen_EN
dc.subjectMeaden_EN
dc.subjectOdour activity valuesen_EN
dc.subjectSensorial analysisen_EN
dc.subjectVolatile compoundsen_EN
dc.titleInfluence of fining agents on the sensorial characteristics and volatile composition of meaden_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIA%2F04050%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F91380%2F2012/PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
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.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscovery4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isProjectOfPublication78617fc7-4718-447c-a308-5b39e4818848
relation.isProjectOfPublication81a37a45-cc99-43b9-bed1-59a7b96f6e0b
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