Improvement of mead fermentation by honey‐must supplementation

Through honey's fermentation, diverse beverages can be obtained, among which is mead, an alcoholic drink with 8 to 18% of ethanol (v/v). Since honey is a matrix with a low nutrient concentration and other unfavourable growth conditions, several problems are usually encountered, namely delayed or arrested fermentations, unsatisfactory quality parameters and lack of uniformity of the final product, as well as unpleasant sensory properties. In this context, the aim of this work was to optimize mead production through honey‐must supplementation with (a) salts, (b) vitamins or (c) salts + vitamins. The effects of the honey‐must formulation on the fermentation kinetics, growth profile and physicochemical characteristics of final meads were evaluated. The results showed minor differences in the fermentation profile and time between fermentations with the different formulations. The growth profile was influenced more by the yeast strain than by the supplements added to the honey‐must. In general, the honey‐must composition did not influence meads’ final characteristics, except regarding the SO₂ concentration of the meads produced using the strain QA23. In summary, the addition of salts and/or vitamins to honey‐must had no positive effects on the fermentation, growth profile or characteristics of the final products. Copyright © 2015 The Institute of Brewing & Distilling     

蜂蜜酒的营养价值与保健作用

蜂蜜酒营养成分测定表明:蜂蜜酒中含有17种氨基酸和葡萄糖、果糖、VA、VE以及矿物质等人体必需的生理活性物质,其中氨基酸、VE、果糖和矿物质中的钠、钙、磷含量较高。从这些生理活性物质的代谢过程,阐明了蜂蜜酒对人体的保健作用。     

蜂蜜中酵母菌的分离鉴定及蜂蜜酒的研制

采用稀释涂布平板法分离纯化蜂蜜样品中的菌株,并对其进行鉴定,并对蜂蜜酒进行了研制并对其挥发性成分进行测定。结果表明,从12份采自云南文山的蜂蜜样品中分离出5株酵母菌（Y3、Y5、Y7、Y9、Y10）,经5.8S rDNA-ITS 序列分析,结合形态学特征初步鉴定为暹罗接合酵母（Zygosaccharomyces siamensis）。5株菌用于蜂蜜稀释液发酵,其中菌株Y3发酵的蜂蜜酒酒香和果香浓郁,是较好的蜂蜜酒发酵菌株。以同时蒸馏萃取（SDE）-气质联用（GC-MS）技术对菌株Y3发酵的蜂蜜酒风味成分进行分析,共检测出41种挥发性成分,主要成分为2-苯乙醇（58.11%）和异戊醇（25.43%）。     

Impact of fining agents on the volatile composition of sparkling mead

Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography–flame ionisation detection and gas chromatography–mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3‐methyl‐1‐butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at <1%. Eleven volatile compounds exhibited odour activity values >1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3‐ethoxy‐1‐propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2‐methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5‐hydroxymethylfurfural, trans‐furan linalool oxide, cis‐furan linalool oxide and 4‐oxo‐isophorone decreased in concentration. Conversely, 1‐propanol and 2‐methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used. © 2018 The Institute of Brewing & Distilling     

响应面法优化五味子蜂蜜酒发酵工艺

以五味子和蜂蜜为主要原料制备五味子蜂蜜酒,以感官评分为评价指标,采用单因素试验及响应面试验对其发酵工艺条件进行优化,并对五味子蜂蜜酒的挥发性风味成分及理化指标进行测定。结果表明,五味子蜂蜜酒的最佳发酵工艺条件为：五味子含量1.9%、初始可溶性固形物含量25%、酵母接种量0.16%、初始p H值4.0。在此优化工艺条件下,五味子蜂蜜酒的感官评分为84.2分,酒精度为11.2%vol,总糖、总酸、可溶性固形物、木脂素、总多糖含量分别为24.6 g/L、6.1 g/L、8.8%、0.062 g/100 g、0.047 g/100 g。五味子蜂蜜酒中共检出挥发性香气成分17种,其中,酯类6种,醇类7种,烯类3种,醚类1种,主要的香气物质为乙醇、苯丙醇、2-甲基丁醇、D-柠檬烯和己酸乙酯。五味子蜂蜜酒呈琥珀色,具有浓郁果香与酒香。     

Physicochemical property changes during the fermentation of longan (Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations

Mead is a traditional drink obtained from diluted honey with the appropriate yeast inoculations. However, the production of mead is time‐consuming, and the process often takes several months to accomplish. During the elaboration of mead, sluggish and stuck fermentations often occur and lead to the production of undesirable flavours. To improve the condition of longan mead production in Taiwan, multiple yeast inoculations with different strains of yeast were examined in this study. The physicochemical properties and mead aroma compounds were measured. Longan mead without multiple inoculations, but with added yeast nutrients, displayed a sharp increase in ethanol content compared with the inoculated groups without yeast nutrients. However, the physicochemical properties of every mead reached almost the same endpoint at the end of the fermentation time (day 22). Moreover, differences among the groups were observed in their aroma compounds. Some aroma compounds, such as 2‐methyltetrahydrothiophen‐3‐one, 1‐propanol and 2‐methylbutyl acetate, were only found in the double‐inoculation groups, whereas other aroma compounds, such as phenethyl acetate and linalool, were only found in the single‐yeast inoculation groups. These results demonstrate that multiple inoculations have a positive effect on longan mead fermentation. This technique could assist local producers in elaborating a longan mead of acceptable quality. Copyright © 2013 The Institute of Brewing & Distilling     

The influence of yeast immobilization on selected parameters of young meads

Mead is a traditional product derived from the fermentation of diluted honey. The main purpose of the study was to determine the influence of Saccharomyces cerevisiae immobilization in calcium alginate, κ‐carrageenan and lightly crosslinked poly(acrylic acid) on fundamental enological parameters and concentrations of formic and acetic acids (SPME‐GC) in fermented mead worts. Ionic hydrogels, especially poly(acrylic acid) and κ‐carrageenan, increase the ethanol concentration (up to 18% v /v) in young meads and reduce titratable (35%) and volatile acidity (67%), primarily by decreasing acetic acid synthesis with the use of immobilized cells of yeast. The surface immobilization on poly(acrylic acid) resulted in a reduction of the time of fermentation by about 25 days. The immobilization of yeast inside calcium alginate and κ‐carrageenan gels extended the time of preliminary fermentation and reduced the degree of fermentation in samples with calcium alginate. Copyright © 2017 The Institute of Brewing & Distilling     

枸杞蜂蜜酒的澄清及稳定性研究

试验以枸杞蜂蜜酒为原料,通过不同的澄清方式研究枸杞蜂蜜酒的澄清效果及稳定性。结果表明:不同的澄清方式对枸杞蜂蜜酒均有一定的澄清效果,其中澄清下胶剂(INOFINE V)效果最佳,用量为0.4g/L;其次是复合抗氧化澄清剂(FPR),最佳用量为0.8g/L。通过稳定性试验得出5种澄清剂处理后的枸杞蜂蜜酒均具有较好的稳定性,酒体稳定性好。     

响应面法优化发酵型黑米蜂蜜酒加工工艺

以黑米、蜂蜜和纯净水为主要原料,以感官评分为评价指标,考察原料比、酒曲添加量、发酵温度、发酵时间对发酵型黑米蜂蜜酒品质的影响,通过单因素和响应面试验优化黑米蜂蜜酒的最佳发酵工艺条件。结果表明,黑米蜂蜜酒的最佳发酵工艺条件为蜂蜜与黑米质量比6∶100、酒曲添加量0.6%、发酵温度33 ℃、发酵时间78 h。在此优化条件下,黑米蜂蜜酒的感官评分最高,为86分,酒精度为12.7%vol,总酸（以乙酸计）为4.5 g/L,挥发性酸（以乙酸计）为0.8 g/L,总糖为57.2 g/L。黑米蜂蜜酒颜色亮红,具有蜂蜜和黑米的独特风味,酒体协调,色泽均匀,底部无明显沉淀物,酒味浓郁,口感醇甜爽口。     

不同天然香料物质对蜂蜜酒发酵及品质的影响

对蜂蜜酒的发酵醪中添加不同的天然香料进行了研究。初步建立了生产天然香料蜂蜜酒的工艺流程，对各种成酒进行了理化指标的分析，结果表明：添加天然香料后，与对照相比蜂蜜酒的发酵速度有较明显的提高，终产品中的酒精度增加、残糖量减少，其中以添加贡菊和玫瑰的发酵表现改善得最为明显，添加香料成分还提高了蜂蜜酒的品质，使香气和口感更加宜人。