Influence of Sweetness and Ethanol Content on Mead Acceptability
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 influenc...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0006/pjfns-2015-0006.xml?format=INT |
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| author | Gomes Teresa Dias Teresa Cadavez Vasco Verdial João Morais Jorge Sá Ramalhosa Elsa Estevinho Letícia M. |
| author_facet | Gomes Teresa Dias Teresa Cadavez Vasco Verdial João Morais Jorge Sá Ramalhosa Elsa Estevinho Letícia M. |
| author_sort | Gomes Teresa |
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| 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 gglucose+fructose/L) and dry (23 gglucose+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. |
| format | Article |
| id | doaj-art-8bf32f432abd4a95aa4877eee96e5947 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-8bf32f432abd4a95aa4877eee96e59472025-02-02T02:01:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-06-0165213714210.1515/pjfns-2015-0006pjfns-2015-0006Influence of Sweetness and Ethanol Content on Mead AcceptabilityGomes Teresa0Dias Teresa1Cadavez Vasco2Verdial João3Morais Jorge Sá4Ramalhosa Elsa5Estevinho Letícia M.6Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301–855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855 Bragança, Bragança, PortugalMead 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 gglucose+fructose/L) and dry (23 gglucose+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.http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0006/pjfns-2015-0006.xml?format=INTmeadsweetnessethanol contentfermentationssensory analysis |
| spellingShingle | Gomes Teresa Dias Teresa Cadavez Vasco Verdial João Morais Jorge Sá Ramalhosa Elsa Estevinho Letícia M. Influence of Sweetness and Ethanol Content on Mead Acceptability Polish Journal of Food and Nutrition Sciences mead sweetness ethanol content fermentations sensory analysis |
| title | 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_short | Influence of Sweetness and Ethanol Content on Mead Acceptability |
| title_sort | influence of sweetness and ethanol content on mead acceptability |
| topic | mead sweetness ethanol content fermentations sensory analysis |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2015-0006/pjfns-2015-0006.xml?format=INT |
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