Sugar consumption profiles in mead production using accessible control analysis
The lack of standardized protocols for mead production leads to a degree of unpredictability in the final alcoholic product due to a limited understanding of precursor components' interactions in raw materials. Therefore, this study endeavors to simplify mead production by conforming to Brazili...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-04-01
|
| Series: | Kuwait Journal of Science |
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S2307410824000294 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849336513295286272 |
|---|---|
| author | Jeferson S. Vitorino-Junior Maria C.T. Mansano Lígia B. Alcalde Samara T. Santos Gustavo G. Fonseca Rodrigo S.R. Leite William R.C. Vega Marcelo F. da Paz |
| author_facet | Jeferson S. Vitorino-Junior Maria C.T. Mansano Lígia B. Alcalde Samara T. Santos Gustavo G. Fonseca Rodrigo S.R. Leite William R.C. Vega Marcelo F. da Paz |
| author_sort | Jeferson S. Vitorino-Junior |
| collection | DOAJ |
| description | The lack of standardized protocols for mead production leads to a degree of unpredictability in the final alcoholic product due to a limited understanding of precursor components' interactions in raw materials. Therefore, this study endeavors to simplify mead production by conforming to Brazilian legislative guidelines through an accessible wort standardization process. To mitigate variability in final products, including grape wine standards, it is necessary to investigate more dependable and accessible analytical methods for small producers. To study this standardization, a 120-day fermentation was carried out with monthly sampling, where sugars were evaluated: glucose, fructose, sucrose, and ethanol, using inexpensive methods. The results showed that most of the alcoholic fermentation takes place in the first 30 days, stabilizing afterwards. It was also clear that glucose has the best correlation with the generation of ethanol above 0.98 and is the most accessible method because, in addition to being found in any pharmacy, it is accurate, cheap, and fast. It has also been shown that there is a higher conversion with a lower concentration of honey in the wort, which is interesting in terms of cost-benefit. |
| format | Article |
| id | doaj-art-ba14bef8dae849d0a2d54f31e6d4050b |
| institution | Kabale University |
| issn | 2307-4116 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Kuwait Journal of Science |
| spelling | doaj-art-ba14bef8dae849d0a2d54f31e6d4050b2025-08-20T03:44:57ZengElsevierKuwait Journal of Science2307-41162024-04-01512100204https://doi.org/10.1016/j.kjs.2024.100204Sugar consumption profiles in mead production using accessible control analysisJeferson S. Vitorino-Junior0https://orcid.org/0000-0002-6060-4776Maria C.T. Mansano1https://orcid.org/0000-0003-3372-3275Lígia B. Alcalde2https://orcid.org/0000-0002-9321-0060Samara T. Santos3https://orcid.org/0000-0002-8490-2583Gustavo G. Fonseca4https://orcid.org/0000-0002-8784-661XRodrigo S.R. Leite5https://orcid.org/0000-0002-0837-5072William R.C. Vega6https://orcid.org/0000-0001-7772-1998Marcelo F. da Paz7https://orcid.org/0000-0002-5176-2895Faculdade de Ciências Biológicas e Ambientais, UFGD, Dourados, MS, BrazilFaculdade de Ciências Biológicas e Ambientais, UFGD, Dourados, MS, BrazilFaculdade de Engenharia, UFGD, Dourados, MS, BrazilFaculdade de Engenharia, UFGD, Dourados, MS, BrazilFaculty of Natural Resource Sciences, School of Health, Busines and Science, University of Akureyri, Akureyri, IcelandFaculdade de Ciências Biológicas e Ambientais, UFGD, Dourados, MS, BrazilFaculdade de Engenharia, UFGD, Dourados, MS, BrazilFaculdade de Ciências Biológicas e Ambientais, UFGD, Dourados, MS, BrazilThe lack of standardized protocols for mead production leads to a degree of unpredictability in the final alcoholic product due to a limited understanding of precursor components' interactions in raw materials. Therefore, this study endeavors to simplify mead production by conforming to Brazilian legislative guidelines through an accessible wort standardization process. To mitigate variability in final products, including grape wine standards, it is necessary to investigate more dependable and accessible analytical methods for small producers. To study this standardization, a 120-day fermentation was carried out with monthly sampling, where sugars were evaluated: glucose, fructose, sucrose, and ethanol, using inexpensive methods. The results showed that most of the alcoholic fermentation takes place in the first 30 days, stabilizing afterwards. It was also clear that glucose has the best correlation with the generation of ethanol above 0.98 and is the most accessible method because, in addition to being found in any pharmacy, it is accurate, cheap, and fast. It has also been shown that there is a higher conversion with a lower concentration of honey in the wort, which is interesting in terms of cost-benefit.https://www.sciencedirect.com/science/article/pii/S2307410824000294glucose consumptionmeadmetabolic preferencessimple control |
| spellingShingle | Jeferson S. Vitorino-Junior Maria C.T. Mansano Lígia B. Alcalde Samara T. Santos Gustavo G. Fonseca Rodrigo S.R. Leite William R.C. Vega Marcelo F. da Paz Sugar consumption profiles in mead production using accessible control analysis Kuwait Journal of Science glucose consumption mead metabolic preferences simple control |
| title | Sugar consumption profiles in mead production using accessible control analysis |
| title_full | Sugar consumption profiles in mead production using accessible control analysis |
| title_fullStr | Sugar consumption profiles in mead production using accessible control analysis |
| title_full_unstemmed | Sugar consumption profiles in mead production using accessible control analysis |
| title_short | Sugar consumption profiles in mead production using accessible control analysis |
| title_sort | sugar consumption profiles in mead production using accessible control analysis |
| topic | glucose consumption mead metabolic preferences simple control |
| url | https://www.sciencedirect.com/science/article/pii/S2307410824000294 |
| work_keys_str_mv | AT jefersonsvitorinojunior sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT mariactmansano sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT ligiabalcalde sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT samaratsantos sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT gustavogfonseca sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT rodrigosrleite sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT williamrcvega sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis AT marcelofdapaz sugarconsumptionprofilesinmeadproductionusingaccessiblecontrolanalysis |