Next Article in Journal
Optimizing the Readout of Lanthanide-DOTA Complexes for the Detection of Ligand-Bound Copper(I)
Previous Article in Journal
Identification and Validation of SAA4 as a Rheumatoid Arthritis Prescreening Marker by Liquid Chromatography Tandem-mass Spectrometry
Article Menu
Issue 5 (May) cover image

Export Article

Open AccessArticle
Molecules 2017, 22(5), 803; doi:10.3390/molecules22050803

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

1
Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland
2
Department of Fruit, Vegetable, and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wrocław 51-630, Poland
3
Lubuski Centre for Innovation and Agricultural Implementation, Kalsk 66-100, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 5 April 2017 / Revised: 9 May 2017 / Accepted: 11 May 2017 / Published: 14 May 2017
View Full-Text   |   Download PDF [3257 KB, uploaded 14 May 2017]   |  

Abstract

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. View Full-Text
Keywords: mead; heat treatment; fermentation; antioxidant activity mead; heat treatment; fermentation; antioxidant activity
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never 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

SciFeed Share & Cite This Article

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]

Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top