Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity
AbstractThe 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. View Full-Text
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
Czabaj, S.; Kawa-Rygielska, J.; Kucharska, A.Z.; Kliks, J. Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity. Molecules 2017, 22, 803.
Czabaj S, Kawa-Rygielska J, Kucharska AZ, Kliks J. Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity. Molecules. 2017; 22(5):803.Chicago/Turabian Style
Czabaj, Sławomir; Kawa-Rygielska, Joanna; Kucharska, Alicja Z.; Kliks, Jarosław. 2017. "Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity." Molecules 22, no. 5: 803.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.