Influence of sweetness and ethanol content on mead acceptability
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Publication Date: | 2015 |
Other Authors: | , , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10198/14168 |
Summary: | 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 g glucose+fructose/L) and dry (23 g glucose+fructose/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. |
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Influence of sweetness and ethanol content on mead acceptabilityMeadSweetnessEthanol contentFermentationsSensory analysisMead 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 g glucose+fructose/L) and dry (23 g glucose+fructose/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.Biblioteca Digital do IPBGomes, TeresaDias, TeresaCadavez, VascoAndrade, João VerdialMorais, Jorge SáRamalhosa, ElsaEstevinho, Leticia M.2017-03-16T09:21:31Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/14168engGomes, Teresa; Dias, Teresa; Cadavez, Vasco; Verdial, João; Morais, Jorge Sá; Ramalhosa, Elsa; Estevinho, Leticia M. (2016). Influence of sweetness and ethanol content on mead acceptability. Polish Journal of Food and Nutrition Sciences. ISSN 1230-0322. 65:2, p. 137-1421230-032210.1515/pjfns-2015-0006info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:33:18Zoai:bibliotecadigital.ipb.pt:10198/14168Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:03.524465Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of sweetness and ethanol content on mead acceptability |
title |
Influence of sweetness and ethanol content on mead acceptability |
spellingShingle |
Influence of sweetness and ethanol content on mead acceptability Gomes, Teresa Mead Sweetness Ethanol content Fermentations Sensory analysis |
title_short |
Influence of sweetness and ethanol content on mead acceptability |
title_full |
Influence of sweetness and ethanol content on mead acceptability |
title_fullStr |
Influence of sweetness and ethanol content on mead acceptability |
title_full_unstemmed |
Influence of sweetness and ethanol content on mead acceptability |
title_sort |
Influence of sweetness and ethanol content on mead acceptability |
author |
Gomes, Teresa |
author_facet |
Gomes, Teresa Dias, Teresa Cadavez, Vasco Andrade, João Verdial Morais, Jorge Sá Ramalhosa, Elsa Estevinho, Leticia M. |
author_role |
author |
author2 |
Dias, Teresa Cadavez, Vasco Andrade, João Verdial Morais, Jorge Sá Ramalhosa, Elsa Estevinho, Leticia M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Gomes, Teresa Dias, Teresa Cadavez, Vasco Andrade, João Verdial Morais, Jorge Sá Ramalhosa, Elsa Estevinho, Leticia M. |
dc.subject.por.fl_str_mv |
Mead Sweetness Ethanol content Fermentations Sensory analysis |
topic |
Mead Sweetness Ethanol content Fermentations Sensory analysis |
description |
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 g glucose+fructose/L) and dry (23 g glucose+fructose/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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2015-01-01T00:00:00Z 2017-03-16T09:21:31Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/14168 |
url |
http://hdl.handle.net/10198/14168 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gomes, Teresa; Dias, Teresa; Cadavez, Vasco; Verdial, João; Morais, Jorge Sá; Ramalhosa, Elsa; Estevinho, Leticia M. (2016). Influence of sweetness and ethanol content on mead acceptability. Polish Journal of Food and Nutrition Sciences. ISSN 1230-0322. 65:2, p. 137-142 1230-0322 10.1515/pjfns-2015-0006 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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