Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum.

ABSTRACT: Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all produ

SUBMITTER: Chitarrini G 

PROVIDER: S-EPMC7221654 | biostudies-literature | 2020 Apr

REPOSITORIES: biostudies-literature