American Mead Makers Association Member, Crotonville, NY, 10562, USA.
Molecular and Cellular Biochemistry Department, 212 South Hawthorne Drive, Simon Hall MSB1, Room 405B, Indiana University, Bloomington, IN, 47405, USA.
Food Microbiol. 2019 Sep;82:398-408. doi: 10.1016/j.fm.2019.03.002. Epub 2019 Mar 15.
We previously reported the isolation a suite of wild lactic acid-producing yeasts (LAYs) that enable "primary souring" during beer fermentation without the use of lactic acid bacteria. With sour meads gaining popularity in modern mead making, we were interested in exploring the same primary souring approach to traditional semi-sweet meads. In this study, we utilized 13 LAY strains to produce semi-sweet meads using a standardized batch of honey must to ensure consistent starting conditions. Thirteen 11-L batches of mead were prepared, and each was inoculated with one of the LAY strains, along with two control batches inoculated with champagne yeast. The initial pH and specific gravity were measured for each batch before inoculation. Traditional organic staggered nutrient addition was utilized for the first 72 h of fermentation with specific gravities being taken throughout the mead making process. Meads were racked, tasted, stabilized, cold crashed, bottled, and transported to the American Mead Maker's Association 2018 Conference in Broomfield, Colorado. There, organoleptic surveys were conducted on these meads utilizing an array of tasters with varying levels of mead sensory analysis experience. The results of the sensory analysis, focusing on aroma and flavor, are discussed.
我们之前报道了从野生乳酸产生酵母（LAY）中分离出的一套菌株，它们可以在不使用乳酸菌的情况下实现啤酒发酵中的“初始酸化”。随着酸蜂蜜在现代蜂蜜酒制作中的流行，我们有兴趣探索同样的初始酸化方法用于传统半甜蜂蜜酒。在这项研究中，我们使用了 13 株 LAY 菌株，使用标准化的蜂蜜汁批次来生产半甜蜂蜜酒，以确保一致的起始条件。制备了 13 批 11 升的蜂蜜酒，每批都接种了一种 LAY 菌株，以及接种了香槟酵母的两个对照批。在接种前，测量了每批的初始 pH 值和比重。在发酵的前 72 小时，采用传统的有机交错营养添加方式，在整个蜂蜜酒制作过程中测量比重。蜂蜜酒经过陈酿、品尝、稳定、冷沉淀、装瓶并运送到科罗拉多州布鲁姆菲尔德的美国蜂蜜酒制造商协会 2018 年会议。在那里，利用具有不同蜂蜜感官分析经验水平的一系列品尝者对这些蜂蜜酒进行了感官分析调查。讨论了感官分析的结果，重点是香气和风味。
