Publicação
Developments in the fermentation process and quality improvement strategies for mead production
| Resumo: | Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads’ quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies. |
|---|---|
| Autores principais: | Iglesias, Antonio |
| Outros Autores: | Pascoal, Ananias; Choupina, Altino; Carvalho, Carlos Alfredo Lopes de; Feás, Xesús; Estevinho, Leticia M. |
| Assunto: | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851299101999104 |
|---|---|
| author | Iglesias, Antonio |
| author2 | Pascoal, Ananias Choupina, Altino Carvalho, Carlos Alfredo Lopes de Feás, Xesús Estevinho, Leticia M. |
| author2_role | author author author author author |
| author_facet | Iglesias, Antonio Pascoal, Ananias Choupina, Altino Carvalho, Carlos Alfredo Lopes de Feás, Xesús Estevinho, Leticia M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Iglesias, Antonio\"},{\"Person.name\":\"Pascoal, Ananias\",\"Person.identifier.orcid\":\"0000-0003-3823-0402\"},{\"Person.name\":\"Choupina, Altino\",\"Person.identifier.orcid\":\"0000-0002-3956-9398\"},{\"Person.name\":\"Carvalho, Carlos Alfredo Lopes de\"},{\"Person.name\":\"Feás, Xesús\"},{\"Person.name\":\"Estevinho, Leticia M.\",\"Person.identifier.orcid\":\"0000-0002-9249-1948\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Iglesias, Antonio Pascoal, Ananias Choupina, Altino Carvalho, Carlos Alfredo Lopes de Feás, Xesús Estevinho, Leticia M. |
| datacite.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2014-09-24T15:08:42Z |
| datacite.date.embargoed.fl_str_mv | 2014-09-24T15:08:42Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| datacite.titles.title.fl_str_mv | Developments in the fermentation process and quality improvement strategies for mead production |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Iglesias, Antonio Pascoal, Ananias Choupina, Altino Carvalho, Carlos Alfredo Lopes de Feás, Xesús Estevinho, Leticia M. |
| dc.date.Accepted.fl_str_mv | 2014-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2014-09-24T15:08:42Z |
| dc.date.embargoed.fl_str_mv | 2014-09-24T15:08:42Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/10580 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI AG |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| dc.title.fl_str_mv | Developments in the fermentation process and quality improvement strategies for mead production |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads’ quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/07ab0567-5fb0-4263-aa55-243f08bb5235/download |
| id | ipb_cae2c8aeca31cf5cfec76e43c17e81d6 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/10580 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/10580 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Iglesias, Antonio Pascoal, Ananias Pascoal, Ananias http://orcid.org/0000-0003-3823-0402 0000-0003-3823-0402 Choupina, Altino Choupina, Altino https://www.ciencia-id.pt/1A14-77FC-9656 1A14-77FC-9656 http://orcid.org/0000-0002-3956-9398 0000-0002-3956-9398 Carvalho, Carlos Alfredo Lopes de Feás, Xesús Estevinho, Leticia M. Estevinho, Leticia M. https://www.ciencia-id.pt/BA14-09D6-A406 BA14-09D6-A406 http://orcid.org/0000-0002-9249-1948 0000-0002-9249-1948 |
| publishDate | 2014 |
| publisher.none.fl_str_mv | MDPI AG |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engMDPI AGporMead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads’ quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.application/pdfporDevelopments in the fermentation process and quality improvement strategies for mead productionIglesias, AntonioPersonalPascoal, AnaniasDSpacehttp://dspace.org/items/d18ce2ea-5f83-459f-b9c0-921c14c7c6ddDSpacehttp://dspace.org/items/d18ce2ea-5f83-459f-b9c0-921c14c7c6ddPascoalAnaniasORCIDhttp://orcid.org0000-0003-3823-0402Scopus Author IDhttps://www.scopus.com23486345000PersonalChoupina, AltinoDSpacehttp://dspace.org/items/314b895b-a5e2-4a92-9bc6-dd708c819be4DSpacehttp://dspace.org/items/314b895b-a5e2-4a92-9bc6-dd708c819be4ChoupinaAltinoCiência IDhttps://www.ciencia-id.pt1A14-77FC-9656ORCIDhttp://orcid.org0000-0002-3956-9398Researcher IDhttps://www.researcherid.comL-5382-2014Scopus Author IDhttps://www.scopus.com14051602500Carvalho, Carlos Alfredo Lopes deFeás, XesúsPersonalEstevinho, Leticia M.DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9DSpacehttp://dspace.org/items/4a1d5ba2-1854-4ca5-89a4-73f35e964df9EstevinhoLetícia M.Ciência IDhttps://www.ciencia-id.ptBA14-09D6-A406ORCIDhttp://orcid.org0000-0002-9249-1948Scopus Author IDhttps://www.scopus.com6506577664Scopus Author IDhttps://www.scopus.com57211945650HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1420-3049DOIIsPartOf10.3390/molecules1908125772014-09-24T15:08:42Z20142014-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/10580http://purl.org/coar/access_right/c_abf2open accessMead productionFermentative microorganismsFermentation progressQuality proceduresHoney753676 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/07ab0567-5fb0-4263-aa55-243f08bb5235/downloadMolecules1981257712590 |
| spellingShingle | Developments in the fermentation process and quality improvement strategies for mead production Iglesias, Antonio Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| subject.fl_str_mv | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| title | Developments in the fermentation process and quality improvement strategies for mead production |
| title_full | Developments in the fermentation process and quality improvement strategies for mead production |
| title_fullStr | Developments in the fermentation process and quality improvement strategies for mead production |
| title_full_unstemmed | Developments in the fermentation process and quality improvement strategies for mead production |
| title_short | Developments in the fermentation process and quality improvement strategies for mead production |
| title_sort | Developments in the fermentation process and quality improvement strategies for mead production |
| topic | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| topic_facet | Mead production Fermentative microorganisms Fermentation progress Quality procedures Honey |
| url | http://hdl.handle.net/10198/10580 |
| visible | 1 |