Influence of sweetness and ethanol content on mead acceptability

• Autorzy: Gomes T. , Dias T. , Cadavez V. , Verdial J. , Sa Morais J. , Ramalhosa E. , Estevinho L.M.
• Języki publikacji: EN

Abstrakty

EN

Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglncose+[rnctose/L) and dry (23 gglncose+[rnctose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the "sweet meads" were the most appreciated by the consumers (score of 5.4±2.56), whereas the "dry meads" (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.

Słowa kluczowe

EN

mead; sweetness; ethanol concentration; acceptability; fermentation; sensory analysis

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2015
• Tom: 65
• Numer: 2
• Opis fizyczny: p.137-142,fig.,ref.

Twórcy

autor

Gomes T.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Dias T.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Cadavez V.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Verdial J.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Sa Morais J.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Ramalhosa E.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

autor

Estevinho L.M.

• Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Braganca, Campus de St.Apolonia, Apartado 1172, 5301–855 Braganca, Braganca, Portugal

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Identyfikatory

DOI

10.1515/pjfns-2015-0006