Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
Food Chem. 2019 Jun 15;283:19-27. doi: 10.1016/j.foodchem.2019.01.040. Epub 2019 Jan 16.
The aim of the study was to determine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "trójniak" type meads, on their physicochemical and antioxidant properties. The addition of grape seeds allowed for the highest final alcoholic content, which was measured by HPLC, ie 120.73 g/L, and for obtaining a beverage with the highest overall polyphenol content measured by the Folin-Ciocialteu reagent method: 23.18 mg GAE/100 mL, while in the control sample (without additives) it was successively: 91.38 g/L and 12 mg GAE/100 mL. Our research shows that different various of fruit and herbal have a significant impact on the course of the mead fermentation process and on their composition and on the content of biologically active compounds.
本研究旨在确定水果添加剂（如沙棘或葡萄籽糖浆）和蒲公英糖浆等草药形式对“trójniak”型蜂蜜酒发酵过程、理化性质和抗氧化特性的影响。添加葡萄籽可获得最高的最终酒精含量，经 HPLC 测定为 120.73 g/L，并可获得用 Folin-Ciocialteu 试剂法测定的总多酚含量最高的饮料：23.18 mg GAE/100 mL，而在对照样品（无添加剂）中，其含量依次为 91.38 g/L 和 12 mg GAE/100 mL。我们的研究表明，不同种类的水果和草药对蜂蜜酒发酵过程及其组成和生物活性化合物含量有显著影响。
