Open AccessSynthesis and characterization of mead: from the past to the future and development of a new fermentative route
Author(s) -
Anna Luiza Diniz Felipe,
Claudemir Oliveira Souza,
Leandro Ferreira dos Santos,
Alexandre Cestari
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03968-3
Subject(s) - fermentation , chemistry , ethyl carbamate , acetic acid , chromatography , ethyl acetate , ethanol , methanol , food science , organic chemistry , wine
In ancient times, mead was produced by fermentation of honey in water and presented low quality, undesired by-products, off-flavors, and the production was time consuming. In this study, nine experiments were performed to improve the fermentation and mead characteristics. Distillation was not part of the production process and it was performed in this work to produce a new spirit. The samples were characterized by gas chromatography coupled to mass spectrometry, high performance liquid chromatography, digital densimetry, titration, gravimetric method, pH, and refractometry. The results were compared to commercial beverages and legal limits. The meads presented high ethanol concentration, low by-products, fast fermentation, and high quality. The spirits showed high quality and the concentrations of acetic acid, ethyl acetate, methanol, higher alcohols, and ethyl carbamate were below the limits for safe consumption. In conclusion, it was possible to develop new conditions to produce high quality mead and mead spirit.