1. The effect of different non-Saccharomyces strains on the flavour characteristics of mead.
- Author
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Bai, X., Gao, H.F., Li, X., Li, Y.L., Lan, M.Z., Li, L., Zhao, Z.D., Li, Z.B., and Wang, J.
- Subjects
SACCHAROMYCES ,YEAST ,GAS chromatography/Mass spectrometry (GC-MS) ,SACCHAROMYCES cerevisiae ,AROMATIC compounds - Abstract
As research advances, it is generally acknowledged that non -Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non- Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non- Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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