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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3955

Título: Mead production: selection and characterization assays of Saccharomyces cerevisiae strains
Autor: Pereira, Ana Paula
Dias, Teresa
Andrade, João Verdial
Ramalhosa, Elsa
Estevinho, Leticia M.
Palavras-chave: Mead
Saccharomyces cerevisiae
Selection
Fermentation
Stress factors
Issue Date: 2009
Editora: Elsevier
Citação: Pereira, Ana Paula; Dias, Teresa; Andrade, João; Ramalhosa, Elsa; Estevinho, Letícia M. (2009) - Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains. Food and Chemical Toxicology. ISSN 0278-6915. 47:8, p. 2057-2063
Resumo: Mead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. However, when it is produced in a homemade way, mead producers find several problems, namely, the lack of uniformity in the final product, delayed and arrested fermentations, and the production of “off-flavours” by the yeasts. These problems are usually associated with the inability of yeast strains to respond and adapt to unfavourable and stressful growth conditions. The main objectives of this work were to evaluate the capacity of Saccharomyces cerevisiae strains, isolated from honey of the Trás-os-Montes (Northeast Portugal), to produce mead. Five strains from honey, as well as one laboratory strain and one commercial wine strain, were evaluated in terms of their fermentation performance under ethanol, sulphur dioxide and osmotic stress. All the strains showed similar behaviour in these conditions. Two yeasts strains isolated from honey and the commercial wine strain were further tested for mead production, using two different honeys (a dark and a light honey), enriched with two supplements (one commercial and one developed by the research team), as fermentation media. The results obtained in this work show that S. cerevisiae strains isolated from honey, are appropriate for mead production. However it is of extreme importance to take into account the characteristics of the honey, and supplements used in the fermentation medium formulation, in order to achieve the best results in mead production.
Descrição: http://apps.isiknowledge.com/full_record.do?product=UA&search_mode=GeneralSearch&qid=10&SID=V12mKh9k9n8jHN@CK7o&page=1&doc=1&colname=WOS
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/3955
ISSN: 0278-6915
Versão do Editor: http://www.sciencedirect.com/science/journal/02786915
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI

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