ArticleMolecules (Basel, Switzerland)2017
Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity.
Article in Molecules (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Effect of Different Preservation Methods on the Microbiological Quality, Physicochemical, and Antioxidant Properties of Red Prickly Pear (Foods (Basel, Switzerland) · 2026Article
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.Molecules (Basel, Switzerland) · 2025Article
- Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.Molecules (Basel, Switzerland) · 2024Article
- The Impact of Fermentation on the Antioxidant Activity of Food Products.Molecules (Basel, Switzerland) · 2024Review
- Kinetic Evaluation of the Production of Mead from a Non-Foods (Basel, Switzerland) · 2024Article
- The Impact of Furfural on the Quality of Meads.Molecules (Basel, Switzerland) · 2023Article
- Contribution ofAntioxidants (Basel, Switzerland) · 2023Article
- How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?Food technology and biotechnology · 2023Review
- Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers.Molecules (Basel, Switzerland) · 2022Article
- Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.Molecules (Basel, Switzerland) · 2022Article
- Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads.Biomolecules · 2021Article
- Volatile Composition and Sensory Properties of Mead.Microorganisms · 2019Article
- Characteristics of Biologically Active Compounds in Cornelian Cherry Meads.Molecules (Basel, Switzerland) · 2018Article
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Authors and funding
4 authors.
Funding
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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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