Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity

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...

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Autores principales: Czabaj, Sławomir, Kawa-Rygielska, Joanna, Kucharska, Alicja Z., Kliks, Jarosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6153939/
https://www.ncbi.nlm.nih.gov/pubmed/28505111
http://dx.doi.org/10.3390/molecules22050803
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author Czabaj, Sławomir
Kawa-Rygielska, Joanna
Kucharska, Alicja Z.
Kliks, Jarosław
author_facet Czabaj, Sławomir
Kawa-Rygielska, Joanna
Kucharska, Alicja Z.
Kliks, Jarosław
author_sort Czabaj, Sławomir
collection PubMed
description 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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spelling pubmed-61539392018-11-13 Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity Czabaj, Sławomir Kawa-Rygielska, Joanna Kucharska, Alicja Z. Kliks, Jarosław Molecules Article 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. MDPI 2017-05-14 /pmc/articles/PMC6153939/ /pubmed/28505111 http://dx.doi.org/10.3390/molecules22050803 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Czabaj, Sławomir
Kawa-Rygielska, Joanna
Kucharska, Alicja Z.
Kliks, Jarosław
Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title_full Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title_fullStr Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title_full_unstemmed Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title_short Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
title_sort effects of mead wort heat treatment on the mead fermentation process and antioxidant activity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6153939/
https://www.ncbi.nlm.nih.gov/pubmed/28505111
http://dx.doi.org/10.3390/molecules22050803
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AT kucharskaalicjaz effectsofmeadwortheattreatmentonthemeadfermentationprocessandantioxidantactivity
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