Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Sławomir CzabajJarosław Kliks

Abstract

The effects of mead wort heat treatment on the mead fermentation process and antioxidant activity were tested. The experiment was conducted with the use of two different honeys (multiflorous and honeydew) collected from the Lower Silesia region (Poland). Heat treatment was performed with the use of a traditional technique (gently boiling), the more commonly used pasteurization, and without heat treatment (control). During the experiment fermentation dynamics were monitored using high performance liquid chromatography with refractive index detection (HPLC-RID). Total antioxidant capacity (TAC) and total phenolic content (TPC) were estimated for worts and meads using UV/Vis spectrophotometric analysis. The formation of 5-hydroxymethylfurfural (HMF) was monitored by HPLC analyses. Heat treatment had a great impact on the final antioxidant capacity of meads.

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Citations

Aug 17, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Kinga AdamenkoNarcyz Piórecki
Feb 3, 2021·Journal of Food Science·Kaylie SennHildegarde Heymann
Feb 10, 2021·Journal of Food Science·Raffaele RomanoGiuseppe Blaiotta
Apr 14, 2021·Journal of Chromatography. a·Jitka KlikarováJan Fischer

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