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Optimization of mead production using response surface methodology

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dc.contributor.authorGomes, Teresa
dc.contributor.authorBarradas, Carla
dc.contributor.authorDias, Teresa
dc.contributor.authorAndrade, João Verdial
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2013-09-10T11:10:36Z
dc.date.available2013-09-10T11:10:36Z
dc.date.issued2013
dc.description.abstractThe main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of temperature (x1: 20–30 ºC) and nutrients concentration (x2: 60–120 g/hL) on mead quality, concerning the final concentrations of glucose (Y1), fructose (Y2), ethanol (Y3), glycerol (Y4) and acetic acid (Y5), were studied. Twelve operational conditions were tested. No delays and moods were observed during fermentations. The second order polynomial models determined produced satisfactory fittings of the experimental data with regard to glucose (R2= 0.646, p = 0.001), ethanol (R2= 0.741,p = 0.049), glycerol (R2= 0.899, p = 0.002), fructose (R2= 0.902, p = 0.033) and acetic acid (R2= 0.913,p = 0.001). The optimum extraction conditions determined in order to maximize the combined responses were 24 ºC and a nutrients concentration of 0.88 g/L. The mead produced under these conditions had the following characteristics: ethanol concentration of 10.2%, acetic acid 0.54 g/L, glycerol 7.8 g/L, glucose 1.8 g/L and fructose 2.5 g/L. These values were in agreement with the predicted and were within the safe limit established for acetic acid and the recommended range for glycerol. Furthermore, the residual sug- ars concentration was also low, decreasing the possibility of occurring undesirable refermentations.por
dc.description.sponsorshipFCT (Fundação para a Ciência e Tecnologia), através do Projeto PTDC/AGR-ALI/68284/2006.por
dc.identifier.citationGomes, Teresa; Barradas, Carla; Dias, Teresa; Verdial, João; Morais, Jorge Sá; Ramalhosa, Elsa; Estevinho, Leticia M. (2013). Optimization of mead production using response surface methodology. Food and Chemical Toxicology. ISSN 1873-6351. 59, p. 680-686por
dc.identifier.doi10.1016/j.fct.2013.06.034
dc.identifier.issn1873-6351
dc.identifier.otherhttp://dx.doi.org/10.1016/j.fct.2013.06.034
dc.identifier.urihttp://hdl.handle.net/10198/8717
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectFermentation productspor
dc.subjectMeadpor
dc.subjectOptimizationpor
dc.subjectResponse Surface Methodologypor
dc.titleOptimization of mead production using response surface methodologypor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage686por
oaire.citation.startPage680por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.citation.volume59por
person.familyNameDias
person.familyNameAndrade
person.familyNameMorais
person.familyNameRamalhosa
person.familyNameEstevinho
person.givenNameTeresa
person.givenNameJoão Verdial
person.givenNameJorge Sá
person.givenNameElsa
person.givenNameLetícia M.
person.identifier142703
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.orcid0000-0002-5809-413X
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id56830642600
person.identifier.scopus-author-id55210790800
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id6506577664
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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