ArticleJournal of food science and technology2020
Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- Mechanistic elucidation ofFood chemistry: X · 2026Article
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- From hive to laboratory - biotechnological potential of microorganisms from honey.World journal of microbiology & biotechnology · 2025Review
- Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead withFood science and biotechnology · 2024Article
- Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.Journal of agricultural and food chemistry · 2024Article
- 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
- Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage.Journal of food science and technology · 2022Article
- Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation.Frontiers in genetics · 2020Review
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Authors and funding
6 authors.
Funding
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Abstract
Mead is an ancient alcoholic beverage produced through the fermentation of a diluted solution of honey. Due to the peculiar and varied composition of honey, mead production faces several problems, such as slow or stuck fermentations mainly due to the low nitrogen concentration, lack of uniformity of the final product and the production of unpleasant aromas. In this context, this work aimed to select low nitrogen-demand yeast strains and evaluate their potential for the production of mead. Therefore, among 21 commercial wine yeast strains, 5 were selected based on their fermentative behavior at low assimilable nitrogen concentrations. The selected strains were further evaluated for their contributions in meads produced with limited nitrogen availability, and the results showed significant differences on some physicochemical parameters like biomass production, residual sugars, glycerol concentration, and fermentative rate. Moreover, meads obtained with selected strains differed in the concentration of several volatile compounds. The volatile compounds concentration and the principal component analysis based on odor activity values allowed separating strains into three groups. In general,
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