The effect of different non-Saccharomyces strains on the flavour characteristics of mead

Bai, X. and Gao, H.F. and Li, X. and Li, Y.L. and Lan, M.Z. and Li, L. and Zhao, Z.D. and Li, Z.B. and Wang, J. (2024) The effect of different non-Saccharomyces strains on the flavour characteristics of mead. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 48-60. ISSN 0139-3006

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Abstract

Abstract As research advances, it is generally acknowledged that non -Saccharomyces Saccharomyces strains and Saccharomyces cerevisiae Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead.

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