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Developments in the fermentation process and quality improvement strategies for mead production

2014Journal article Open access
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dc.contributor.authorIglesias, Antonio
dc.contributor.authorPascoal, Ananias
dc.contributor.authorChoupina, Altino
dc.contributor.authorCarvalho, Carlos Alfredo Lopes de
dc.contributor.authorFeás, Xesús
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2014-09-24T15:08:42Z
dc.date.available2014-09-24T15:08:42Z
dc.date.issued2014
dc.description.abstractMead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads’ quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.por
dc.identifier.citationIglesias, Antonio; Pascoal, Ananias; Choupina, Altino; Carvalho, Carlos Alfredo; Feás, Xesús; Estevinho, Leticia M. (2014). Developments in the fermentation process and quality improvement strategies for mead production. Molecules. ISSN 1420-3049. 19:8, p. 12577- 12590por
dc.identifier.doi10.3390/molecules190812577
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/10580
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMDPI AGpor
dc.subjectMead productionpor
dc.subjectFermentative microorganismspor
dc.subjectFermentation progresspor
dc.subjectQuality procedurespor
dc.subjectHoneypor
dc.titleDevelopments in the fermentation process and quality improvement strategies for mead productionpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage12590por
oaire.citation.issue8por
oaire.citation.startPage12577por
oaire.citation.titleMoleculespor
oaire.citation.volume19por
person.familyNamePascoal
person.familyNameChoupina
person.familyNameEstevinho
person.givenNameAnanias
person.givenNameAltino
person.givenNameLetícia M.
person.identifier587972
person.identifier.ciencia-id1A14-77FC-9656
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0003-3823-0402
person.identifier.orcid0000-0002-3956-9398
person.identifier.orcid0000-0002-9249-1948
person.identifier.ridL-5382-2014
person.identifier.scopus-author-id23486345000
person.identifier.scopus-author-id14051602500
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationd18ce2ea-5f83-459f-b9c0-921c14c7c6dd
relation.isAuthorOfPublication314b895b-a5e2-4a92-9bc6-dd708c819be4
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscoveryd18ce2ea-5f83-459f-b9c0-921c14c7c6dd

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