Kinetic Evaluation of the Production of Mead from a Non-Saccharomyces Strain.

ABSTRACT: There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L^-1 of yeast assimilable nitrogen and a pH of 3.5-5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L^-1 of residual sugars) and alcohol.

SUBMITTER: Jose-Salazar JA 

PROVIDER: S-EPMC11203307 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature