Studies on the sensory properties of mead and the formation of aroma compounds related to the type of honey

Vidrih, R. and Hribar, J. (2007) Studies on the sensory properties of mead and the formation of aroma compounds related to the type of honey. Acta Alimentaria, 36 (2). pp. 151-162. ISSN 0139-3006

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Abstract

Three different types of mead were prepared from chestnut, lime and honeydew varieties of honey. All three types of honey were diluted with water until the solution reached 25 Brix. The solution was inoculated with a selected yeast strain and allowed to ferment at 15 °C. Fermentation of chestnut mead was completed first (in 24 days), while the fermentation of lime and honeydew types took 39 days to complete. At the end of the process, all three meads contained 14.2% vol. of ethanol. During fermentation, more higher alcohols (n-propanol, iso-butanol, iso-amyl alcohol) and ethyl acetate were produced in chestnut mead compared to lime or honeydew type mead. A panel test ranked chestnut and lime mead as equal, followed by the honeydew types. The panellists also preferred mead with a higher amount of reducing sugar (80 g l−1) over mead with a lower amount of reducing sugar.

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