Effect of multi-yeast fermentation on quality of mead
In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of...
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-164.pdf |
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| author | JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan |
| author_facet | JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan |
| author_sort | JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan |
| collection | DOAJ |
| description | In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of mead were analyzed, and the volatile flavor of mead was analyzed by headspace solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS). The volatile flavor was analyzed by headspace solid microextraction and gas chromatography-mass spectrometry (HS-SPME- GC-MS). The results showed that the quality of mead prepared by the combination of yeasts XQ2-2/T3 was the optimal, with the contents of sugar, reducing sugar, volatile acid, total acid, alcohol and total esters of 9.4 °Bx, 23.42 g/L, 0.26 g/L, 2.24 g/L, 13.7%vol, 0.97 g/L, respectively. The sensory score was 74.18, and the mead body was clear, with golden color, honey and fruity aroma, mellow taste, sweet and sour moderate. HS-SPME-GC-MS results showed that a total of 11 volatile flavor substances were determined in the mead prepared by the combination of yeasts XQ2-2/T3, including 3 esters, 5 alcohols, 2 aldehydes, and 1 hydrocarbon, with relative contents of 47.13%, 26.13%, 19.93%, and 6.81%, respectively. |
| format | Article |
| id | doaj-art-88f2f7f9034442889dfe2bc584b59c00 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-88f2f7f9034442889dfe2bc584b59c002025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-09-0143916416910.11882/j.issn.0254-5071.2024.09.026Effect of multi-yeast fermentation on quality of meadJIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan01. Sichuan Key Laboratory of Brewing Biotechnology and Application, College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China;;2. Sichuan Academician Expert Workstation, Sichuan University of Science & Engineering, Yibin 644000, China;;3. Yibin Wuliangye Co., Ltd., Yibin 644000, ChinaIn order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of mead were analyzed, and the volatile flavor of mead was analyzed by headspace solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS). The volatile flavor was analyzed by headspace solid microextraction and gas chromatography-mass spectrometry (HS-SPME- GC-MS). The results showed that the quality of mead prepared by the combination of yeasts XQ2-2/T3 was the optimal, with the contents of sugar, reducing sugar, volatile acid, total acid, alcohol and total esters of 9.4 °Bx, 23.42 g/L, 0.26 g/L, 2.24 g/L, 13.7%vol, 0.97 g/L, respectively. The sensory score was 74.18, and the mead body was clear, with golden color, honey and fruity aroma, mellow taste, sweet and sour moderate. HS-SPME-GC-MS results showed that a total of 11 volatile flavor substances were determined in the mead prepared by the combination of yeasts XQ2-2/T3, including 3 esters, 5 alcohols, 2 aldehydes, and 1 hydrocarbon, with relative contents of 47.13%, 26.13%, 19.93%, and 6.81%, respectively.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-164.pdfmead|multi-yeast fermentation|volatile flavor substance|sensory evaluation |
| spellingShingle | JIANG Changyong, WANG Yi, WANG Lingling, YANG Mingfeng, ZONG Xuyan Effect of multi-yeast fermentation on quality of mead Zhongguo niangzao mead|multi-yeast fermentation|volatile flavor substance|sensory evaluation |
| title | Effect of multi-yeast fermentation on quality of mead |
| title_full | Effect of multi-yeast fermentation on quality of mead |
| title_fullStr | Effect of multi-yeast fermentation on quality of mead |
| title_full_unstemmed | Effect of multi-yeast fermentation on quality of mead |
| title_short | Effect of multi-yeast fermentation on quality of mead |
| title_sort | effect of multi yeast fermentation on quality of mead |
| topic | mead|multi-yeast fermentation|volatile flavor substance|sensory evaluation |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-164.pdf |
| work_keys_str_mv | AT jiangchangyongwangyiwanglinglingyangmingfengzongxuyan effectofmultiyeastfermentationonqualityofmead |