Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/59556

TitleImpact of fining agents on the volatile composition of sparkling mead
Author(s)Pascoal, Ananias
Anjos, Ofélia
Feás, Xesús
Oliveira, J. M.
Estevinho, Letícia M.
KeywordsMead
Sparkling mead
Fining agents
Volatile compounds
Odour activity value
Issue date2019
PublisherInstitute of Brewing and Distilling
JournalJournal of the Institute of Brewing
CitationPascoal, Ananias; Anjos, Ofélia; Feás, Xesús; Oliveira, José Maria; Estevinho, Letícia M., Impact of fining agents on the volatile composition of sparkling mead. Journal of the Institute of Brewing, 125(1), 125-133, 2019
Abstract(s)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 chromatographyflame ionisation detection and gas chromatographymass 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 3methyl1butanol, 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, 3ethoxy1propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5hydroxymethylfurfural, transfuran linalool oxide, cisfuran linalool oxide and 4oxoisophorone decreased in concentration. Conversely, 1propanol and 2methylpropanoic 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
Typearticle
URIhttp://hdl.handle.net/1822/59556
DOI10.1002/jib.549
ISSN0046-9750
Publisher versionhttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)2050-0416
Peer-Reviewedyes
AccessopenAccess
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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