Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/34058

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dc.contributor.authorPereira, A. P.por
dc.contributor.authorFerreira, A. Mendespor
dc.contributor.authorOliveira, J. M.por
dc.contributor.authorEstevinho, L. M.por
dc.contributor.authorFaia, Arlete Mendespor
dc.date.accessioned2015-02-24T14:04:15Z-
dc.date.available2015-02-24T14:04:15Z-
dc.date.issued2015-
dc.identifier.citationPereira, A. P.; Mendes-Ferreira, A.; Oliveira, J. M.; Estevinho, L. M.; Mendes-Faia, A., Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. Journal of the Institute of Brewing, 121(1), 122-128, 2015por
dc.identifier.issn0046-9750por
dc.identifier.urihttp://hdl.handle.net/1822/34058-
dc.description.abstractMead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of es-sential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey-must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specic growth rate and nal bio-mass were higher in musts supplemented with DAP. Mead nal composition was similar under the two experimental condi-tions. Analysis of the volatile prole revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhance-ment of the fruity character. This study could be useful for the optimization of mead production and quality improvement.por
dc.description.sponsorshipThe research presented in this paper was partially funded by the Fundacao para a Ciencia e Tecnologia (FCT) (project PTDC/AGR-ALI/68284/2006). A.P.P. is a recipient of a PhD grant from the FCT (SFRH/BD/45820/2008).por
dc.language.isoengpor
dc.publisherInstitute of Brewing & Distillingpor
dc.rightsopenAccesspor
dc.subjectAromatic profilepor
dc.subjectDiammonium phosphate supplementationpor
dc.subjectHoney-mustpor
dc.subjectSaccharomyces cerevisiae strainspor
dc.titleMead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentationpor
dc.typearticle-
dc.peerreviewedyespor
dc.commentsCEB19826por
sdum.publicationstatuspublishedpor
oaire.citationStartPage122por
oaire.citationEndPage128por
oaire.citationIssue1por
oaire.citationConferencePlaceUnited Kingdom-
oaire.citationTitleJournal of the Institute of Brewingpor
oaire.citationVolume121por
dc.date.updated2015-02-20T19:01:19Z-
dc.identifier.doi10.1002/jib.184por
dc.subject.wosScience & Technologypor
sdum.journalJournal of the Institute of Brewingpor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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