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The aim of the study is to discuss European and American Sociology in terms of their developmental processes and to present the Symbolic Interaction theory in general terms. For this purpose, firstly, European Sociology and the views of its leading representatives are mentioned. Then the emergence of American Sociology is given. Then, Meadian and Blumerian Symbolic interaction theories are analysed in terms of their basic characteristics. As a method, literature review has been used and books, articles etc. related to the subject have been included. As a result, it has been understood that although Mead is the source of symbolic interaction, it was Blumer who put it forward in a full-fledged manner. It is understood that in symbolic interaction, emphasis is placed on the individual and his/her actions and interaction with the behaviours of other individuals, but collective phenomena such as society and groups are neglected. It has been observed that collective phenomena such as society and groups are explained concretely rather than abstractly and are based on the actions of individuals. [ABSTRACT FROM AUTHOR]

In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of mead were analyzed, and the volatile flavor of mead was analyzed by headspace solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS). The volatile flavor was analyzed by headspace solid microextraction and gas chromatography-mass spectrometry (HS-SPME- GC-MS). The results showed that the quality of mead prepared by the combination of yeasts XQ2-2/T3 was the optimal, with the contents of sugar, reducing sugar, volatile acid, total acid, alcohol and total esters of 9.4 °Bx, 23.42 g/L, 0.26 g/L, 2.24 g/L, 13.7%vol, 0.97 g/L, respectively. The sensory score was 74.18, and the mead body was clear, with golden color, honey and fruity aroma, mellow taste, sweet and sour moderate. HS-SPME-GC-MS results showed that a total of 11 volatile flavor substances were determined in the mead prepared by the combination of yeasts XQ2-2/T3, including 3 esters, 5 alcohols, 2 aldehydes, and 1 hydrocarbon, with relative contents of 47.13%, 26.13%, 19.93%, and 6.81%, respectively.

ABSTRACT: The central question of the present study is how to understand the spontaneity of the social self in George H. Mead’s account of the genesis and structure of the self. Its argument develops in three stages. First, I provide a brief discussion of the notion of the self in relation to social existence in Hegel in order to highlight some salient features that will prefigure some of the claims that Mead makes. Second, I discuss Mead’s theory in greater detail in order to emphasize the role of communication and ‘attitude-taking’ in the constitution of the self. These factors comprise what is particularly original in Mead’s account. Finally, I offer an evaluation of Mead’s key claims in the context of certain questions concerning the relationship between the individual and community. I think that Mead provides a sound scheme by means of which we can understand the constitution of the self as a social phenomenon and communities as dynamic systems susceptible to transformation in response to individual and/or group action, i.e., without reifying communities. However, the dynamics of social change, for the most part in terms of ‘adaptation’ in Mead’s account, needs some modification, if we want to understand those periods of social upheaval during which the continuity between the ‘old’ and the ‘new’ seems minimal. ÖZ: Bu makalenin temel sorusu George H. Mead’in kendilik/benlik oluşumu için sunduğu açıklamada, özünde toplumsal bir varlık olan benliğin kendiliğindenliğini nasıl anlayabileceğimizdir. Makalenin argümanı üç aşamada geliştirilmektedir. İlk olarak, Mead’in temel iddialarını daha netleştirmek adına, Hegel’de benlik ve toplumsallık ilişkisinin bazı hususları tartışılmaktadır. İkinci olarak, Mead’in kuramı iletişimin ve ‘tavır-alma’nın önemi vurgulanarak tartışılmaktadır. Bu tartışmalar, Mead’in açıklamalarının özgün boyutunu açığa çıkarmaktadır. Son olarak, birey ve toplum arasındaki ilişki üzerinden Mead’in temel iddiaları değerlendirilmektedir. Benliğin toplumsal bir varlık olarak kurulumunu ve toplulukların bireylerin ve grupların eylemlerine göre dönüşüme açık dinamik sistemler oluşunu anlamamızda, Mead’in kuramı geçerli bir çerçeve sunmaktadır. Ancak, toplumsal değişimi nihayetinde ‘adaptasyon’ kavramı ile açıklayan Mead, eski ve yeni arasındaki benzerliklerin asgari olduğu radikal toplumsal dönüşümleri açıklayabilmek adına geliştirilmeye ihtiyaç duymaktadır.

In this comment paper on von Fircks (2023a), I would like to focus on four issues and offer some reflections on them: first, what is happening in the process of a new I arising through mindfulness meditation practice? I would like to supplement the dialogue between Buber and Rogers in 1957 on the dynamism of I and Me, which is the basis of Mead's theory of self formation, in which I and Me separate, discover and meet a new self. The second, is that meditation, which at first glance appears to be an internal meditation practice and a personal activity, leads to a semiotic mediated social process. The Tao and early Buddhist ideas that form the background to the experiential process of mindfulness meditation will be reviewed, and the significance of people experiencing the interdependence of non-human nature and the environment through the practice will be discussed. Third, connecting this to the idea of Umwelt (Uexküll) and the semiosphere (Lotman), an attempt is made to extend the otherness as a collating body of self formation to Umwelt. Fourth, mindfulness meditation focuses attention on the breath. In relation to Mead's focus on the environment under the skin, i.e. corporeality, I will supplement the psychological meaning of cultivating the body's sense of interoception through the sensing of repetitive movements of tension and relaxation. Through the above, what kind of semiotic mediating function does mindfulness meditation have in relation to the construction of the new I, and how does it lead to the creation of social meaning? We would like to discuss these points. Clinical Trial Registration: The article does not contain any studies with clinical trial. This, clinical Trial registration is not applicable. [ABSTRACT FROM AUTHOR]

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The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values. Of the honey samples, two of them exceeded the legislative limit established for total aerobic bacteria (5.19 Log CFU/g and 5.03 Log CFU/g). A total of ninety-eight yeast strains were isolated, with eight different species: Candida albicans, Dekkera anomala, Zygosaccharomyces rouxii, Z. mellis, Kazachstania unispora, Meyerozyma guillermondii, Saccharomyces cerevisiae, and S. unisporus. This implies a low microbial biodiversity and a low genetic variability index (D = 0.116 and 6–19%, respectively) due to the large number of genetically identical individuals found in each species. To select the most adequate strains for mead elaboration (with pure and mixed cultures), the fermentation capacity and organoleptic characteristics were studied. The best yeasts were chosen for the "pure culture fermentation" of honey (Saccharomyces spp. M11A2) and for mixed sequential inoculation (K. unispora M17A2). Both of the yeasts were isolated from honey and selected for their high fermentative capacity and resistance to ethanol. The results of the sensory analysis of the meads that were produced, in addition to one commercial product, were compared and indicated that the one inoculated with the pure culture had the best overall impression. [ABSTRACT FROM AUTHOR]

The aim of this study was to explore the pH, HMF, antioxidant activity, sensory properties and color of four meads with added beehive products (C-control; MPP - with added 1% extract of propolis; MPO - with addition of 1% pollen and MBB with addition of 1% bee bread). Compared to C, the use of propolis, pollen and bee bread significantly decrease pH of the meads. Control mead was light in color. HMF values were below 40 mg.kg-1 in all tested samples according to Bulgarian legislation. DPPH values in MBB and MPO was 1.8 and 2 times higher compared to C. ABTS increase 1.17 and 1.32 times after 1% bee bread and pollen addition. MPP mead had highest values of antioxidant activity (DPPH, ABTS, FRAP, CUPRAC) TPC, phenolic acids and flavonoid content. The ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) decrease in the following order: MPP > MPO > MBB > C. According to intensity of smell, balance and acidity of taste and overall experience the higher scores were awarded to MBB and MPO meads. The lowest sensory scores for taste and smell were awarded to MPP mead due to strong intrusive taste of propolis identical to medicine. [ABSTRACT FROM AUTHOR]

Honey contains many monosaccharides as fermentation materials for mead production, but little nitrogen or minerals. Consequently, the quality of the final product is inconsistent owing to a lack of nutrients. Here, we sought to identify valuable additives that can be used as nutrient sources for efficient mead production. We examined the effects of diammonium hydrogen phosphate, ammonium sulfate, and salts on the alcoholic fermentation of honey must by dry yeast. The results showed that the alcohol concentration in the mead increased with the addition of diammonium hydrogen phosphate but decreased with the addition of ammonium sulfate. The addition of salts such as potassium chloride, potassium dihydrogen phosphate, magnesium chloride, magnesium sulfate, or sodium chloride increased the alcohol concentration, whereas the addition of sodium carbonate or calcium chloride inhibited fermentation. Our findings indicate that the addition of diammonium hydrogen phosphate, potassium chloride, potassium dihydrogen phosphate, magnesium chloride, magnesium sulfate, and sodium chloride is effective in the production of mead using. the dry yeast employed in this study. [ABSTRACT FROM AUTHOR]

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Montes de María is one of the subregions with the highest honey production rates in Colombia. Despite this, most of it is sold in bulk, without differentiation, which leads to a lower sales price. Beekeepers recognize that the honeys collected come from different geographical and botanical origins and have different characteristics. However, they believe these will not be accepted by consumers, so they sell it at low prices. In Montes de María, there is a beekeepers' cooperative called the Multiactive Cooperative of Organic Beekeepers Montes de María (Cooapomiel). This organization produces, purchases, and sells honey, beekeeping materials, and technical services. In this article, the fermentation process to obtain mead with honey from Montes de María was evaluated. Three different types of honey (from different geographical origins) and two commercial yeasts (S. cerevisiae) were used. Brix degrees during the fermentation process were measured. All fermentations started with a must of 24°Bx. After 548 hours at 23°C, all musts reached 8.8 and 10.3 °Bx. One of the yeasts showed slightly faster fermentation, mainly due to its fructophilic capacity. The alcoholic content and volatile acidity were within the range of Colombian regulations for wine-type beverages. All parameters showed variation due to fermentation time. In the future, mead production can be performed by Cooapomiel. Mead quality from this research, investment necessity, and possible commercial partners must be considered. [ABSTRACT FROM AUTHOR]

The lack of standardized protocols for mead production leads to a degree of unpredictability in the final alcoholic product due to a limited understanding of precursor components' interactions in raw materials. Therefore, this study endeavors to simplify mead production by conforming to Brazilian legislative guidelines through an accessible wort standardization process. To mitigate variability in final products, including grape wine standards, it is necessary to investigate more dependable and accessible analytical methods for small producers. To study this standardization, a 120-day fermentation was carried out with monthly sampling, where sugars were evaluated: glucose, fructose, sucrose, and ethanol, using inexpensive methods. The results showed that most of the alcoholic fermentation takes place in the first 30 days, stabilizing afterwards. It was also clear that glucose has the best correlation with the generation of ethanol above 0.98 and is the most accessible method because, in addition to being found in any pharmacy, it is accurate, cheap, and fast. It has also been shown that there is a higher conversion with a lower concentration of honey in the wort, which is interesting in terms of cost-benefit. [ABSTRACT FROM AUTHOR]

This work studies the fermentation kinetics to produce mead using Saccharomyces cerevisiae, selected from three commercial yeasts to generate a product with better organoleptic characteristics and greater acceptance by a group of untrained tasters. The values of the kinetic parameters of the fermentation were obtained from a series of fermentations at laboratory scale, maintaining constant the initial concentration of biomass (1.5 g/L), the operating temperature (33 °C) and the pH (4) and varying the initial soluble solids concentration in four values (10, 16, 22 and 25 °Brix). Based on the experimental results, a mathematical modeling was developed to estimate the variables of interest. Thus, from the application of the Monod model, the saturation constant (Ks) of 336.6 g/L was obtained, with a maximum specific growth rate ( μ max ) of 0.071 h−1. Using the integrated logistic model, the experimental values were adjusted to obtain the average value of μ max of 0.0815 h−1. Finally, the maximum ethanol production rate (rpm) of 0.2621 g/L was obtained through the modified Gompertz model. Therefore, Monod, integrated logistic and modified Gompertz models were ideal mathematical tools to interpret the kinetic behavior of honey fermentations, predict and control this process, both on a laboratory scale and on a subsequent industrial scale. Thus, contributing to the knowledge of the dynamic behavior of mead production and its level of technological development. Fermentation for mead production with Saccharomyces cerevisiae. Monod, integrated logistic and modified Gompertz models checked for describing kinetics. Determination of key kinetic parameters for mead production in batch bioreactor. Influence of substrate concentration on mead production in a batch bioreactor. [ABSTRACT FROM AUTHOR]

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This is a conceptual study that suggests the importance of “entrepreneurial symbolic management” in enhancing the business growth potential of ventures. Symbolic management is a means of effectively communicating the significance of a venture’s new business in a complex market environment by increasing its identifiability, while inducing stakeholders to associate symbols with their own meanings while appealing to their imagination. To date, studies have pointed out the importance of symbolic management, but there is little evidence that it is an effective strategy for venture business growth. In addition, the concept of symbolic management is complicated by similar arguments that exist in proximity, such as the identity argument and the brand argument, and researchers have not reached a consensus on a unified view of the concept. This study conceptually suggests that ventures can survive the fierce market environment and raise their own viability by appropriately practicing symbolic management.

Mead, an ancient alcoholic beverage, relies on the indigenous microbial community in honey for alcohol fermentation. Nevertheless, data on the use of bee indigenous flora for mead production in Thailand are scarce. This investigation involved the isolation of alcohol-producing yeast strains from the Thai stingless bee species Heterotrigona itama. Subsequently, these isolated yeast strains were employed in mead fermentation with honey sourced from the same stingless bee species. Findings revealed that the yeast strain denoted as P03b, which was identified molecularly as Saccharomyces cerevisiae, exhibited the highest alcohol production of 13.53% ± 0.76%. Furthermore, the yeast strain P03b demonstrated notable stress tolerance, including resistance to elevated osmotic pressure (30% w/v glucose), extreme pH conditions (pH 2), and high ethanol content (20% w/v). In mead fermentation, the highest observed alcohol concentration reached 10.20% ± 0.26%. The resultant mead had a pH of 3.54% ± 0.04% and total reducing sugar content of 0.04 ± 0.00 mg/mL. This study provides new knowledge on using indigenous yeast in Thai stingless bee combs for alcohol beverage production. [ABSTRACT FROM AUTHOR]

Sociologists tend to see G. H. Mead's conceptualization of self as fundamentally correct. In this paper, we develop a critique of Mead's notion of the self as constituted through social interactions. Our focus will be on Mead's categorial distinction between the socially constructed self and subjective experience, as well as on the tendency of post‐Meadian sociologists to push Mead's position in ever more radical directions. Drawing inspiration from a multifaceted understanding of selfhood that can be found in Husserlian phenomenology, we then propose that the most basic level of selfhood is anchored in irreducible subjective experience. [ABSTRACT FROM AUTHOR]

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]

Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol. [ABSTRACT FROM AUTHOR]

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The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values. Of the honey samples, two of them exceeded the legislative limit established for total aerobic bacteria (5.19 Log CFU/g and 5.03 Log CFU/g). A total of ninety-eight yeast strains were isolated, with eight different species: Candida albicans, Dekkera anomala, Zygosaccharomyces rouxii, Z. mellis, Kazachstania unispora, Meyerozyma guillermondii, Saccharomyces cerevisiae, and S. unisporus. This implies a low microbial biodiversity and a low genetic variability index (D = 0.116 and 6–19%, respectively) due to the large number of genetically identical individuals found in each species. To select the most adequate strains for mead elaboration (with pure and mixed cultures), the fermentation capacity and organoleptic characteristics were studied. The best yeasts were chosen for the “pure culture fermentation” of honey (Saccharomyces spp. M11A2) and for mixed sequential inoculation (K. unispora M17A2). Both of the yeasts were isolated from honey and selected for their high fermentative capacity and resistance to ethanol. The results of the sensory analysis of the meads that were produced, in addition to one commercial product, were compared and indicated that the one inoculated with the pure culture had the best overall impression.

The aim of this study was the analysis of 25 commercially available meads obtained from three leading producers in Poland. In the course of the analyses, the concentration of nine organic acids was determined using the capillary isotachophoresis technique, and the total polyphenol content (58–699 mg/L GAE) and the antioxidant activity were expressed as FRAP (234–6422 µmol/L Fe2+) using spectrophotometric methods. We were able to indicate the acids whose main source was honey—gluconic acid (561–2287 mg/L) and formic acid (35–176 mg/L), the one that was formed during alcoholic fermentation—succinic acid (280–845 mg/L), and also those originating from the additives in the form of fruit juices, or as a result of acidification—tartaric acid (< LOD–159 mg/L), malic acid (135–1611 mg/L) or citric acid (125–4576 mg/L). Our results provide a further contribution to the general knowledge of the chemical composition of meads, and, in particular, these are the first results of this kind for meads commercially available in Poland. The analysis of principal components showed the correlation structure of the examined parameters and the existence of two clusters containing specific meads. [ABSTRACT FROM AUTHOR]

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Honey is a product of high nutritional value, used as a raw material for obtaining mead. However, adding fruit juices, including chokeberry juice, can improve mead quality. This paper aims to assess the effects that adding different quantities of chokeberry juice, with the variation of 3 amounts of inoculated yeast, has on the fermentation and physicochemical, antioxidant, and antimicrobial properties of mead. The parameters analyzed are the dry matter content, pH value, and content of volatile acids, ethanol and methanol, total phenols and flavonoids, FRAP, DPPH, and ABTS tests, and antimicrobial properties. The results obtained in this paper show that adding chokeberry juice improves the antioxidant properties of the final product and positively affects the course of mead fermentation, i.e., it has led to an increase in the maximum concentration of ethanol. Regarding the chemical composition of mead, there is no significant difference, except in the obtained ethanol content, which is the highest in samples with 10% of added chokeberry juice. Furthermore, the control sample showed the best antimicrobial activity, while the sample with 5% added chokeberry juice showed the weakest effect. Finally, the strongest effect was seen in the sample with 20% of added chokeberry juice.

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced. [ABSTRACT FROM AUTHOR]

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The paper relates Elias's thought to Mead's, starting from the embodied dimension of emotions. The approach of the two authors to emotions is affected by a conception of society as deeply intertwined with biological and somatic aspects. Rediscovering and enhancing these aspects is configured as a radical challenge to the disciplinary barriers with which such topics are traditionally addressed. This allows to relate the thought of the two authors within a theoretical framework that can shed light on the embodied aspects of emotional action. [ABSTRACT FROM AUTHOR]

Introduction. This article presents the development of mathematical models related to the effect of the initial content of dry matter, yeast, and yeast energizer on the fermentation rate, the alcohol content, and the dry matter content in the finished product – mead. Study objects and methods. The mathematical models were developed by using the response surface methodology (RSM). The effect of yeast, dry matter, and yeast energizer contents were tested in concentration ranges of 150–600 mg/L, 16.3–24.4%, and 140–500 mg/L, respectively. The starting substrates used were honeydew honey and 10% apple juice. Yeast was rehydrated and added in different amounts to obtain required concentrations. Initial dry matter concentrations were measured by a refractometer. At the end of fermentation, oenological parameters of mead, namely dry matter content, pH, and ethanol yield, were determined according to standard methods. Results and discussion. The statistical estimation of the developed models and the individual model parameters showed that the initial dry matter content had a significant effect on the content of alcohol and dry matter in the final product. While, the initial content of yeast and yeast energizer did not have a significant effect in the tested concentration ranges. In addition, it was proved that the initial content of dry matter and yeast energizer had a significant effect on the fermentation rate, i.e. on the course of fermentation, which was described by a second-degree polynomial. Conclusion. We determined the optimum content of dry matter (24.4%), amount of yeast (150 mg/L), and concentration of yeast energizer (140 mg/L) in the initial raw material which provided the maximum alcohol yield at a consistent fermentation rate.

In classic fermentations, the costs related to the additional consumption of raw materials and the longer fermentation times related to the inoculum propagation stage can be reduced through the reuse of yeast. This study aims to evaluate the production of mead with the reuse of two Saccharomyces cerevisiae strains (AWRI 796 and Montrachet) supplemented with tamarind pulp in four consecutive fermentation batches. The must (30°Brix) was fermented without or with 30% tamarind pulp and inoculated with 106 cells/mL in 500 mL Erlenmeyer flasks at 30 °C for 284 h. The addition of tamarind pulp decreased the volumetric productivity, the substrate to ethanol conversion factor and the efficiency of the fermentation process. S. cerevisiae Montrachet showed higher values of volumetric productivity in ethanol even in the presence of tamarind pulp as an unconventional supplement in the fermented must. The reuse of cells in consecutive fermentation batches to produce mead contributed to the reduction of initial costs of inoculum growth, and fermentation time. [ABSTRACT FROM AUTHOR]

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.

Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth. [ABSTRACT FROM AUTHOR]

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Copyright of Österreichische Zeitschrift für Soziologie is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (HS-SPME) and dehydration homogeneous liquid–liquid extraction (DHLLE) followed by GC-FID/MS analyses. The obtained data were analyzed by principal component analysis (PCA) to evaluate the differences between the investigated products. The volatile profiles of honey as well as the boiled and the not boiled meads prepared from it showed significant discrepancies. The meads contained more aliphatic acids and esters but fewer monoterpenes and aliphatic hydrocarbons than the honey. Significant/substantial differences were found between the boiled (more aliphatic alcohols and acids) and the not boiled meads (more aliphatic hydrocarbons and esters). Some compounds related to yeast metabolism, such as tryptophol, may be considered markers of honey fermentation. This research allowed us to identify chemical markers of botanical origin, retained and detectable in the meads: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(1-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid for linden; valeric acid, γ-valerolactone, p-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and trans-coniferyl alcohol for honeydew; and methyl syringate for canola. [ABSTRACT FROM AUTHOR]