Laimburg Research Centre, Ora (BZ), 39040 Auer, Italy.
Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.
Molecules. 2020 Apr 15;25(8):1818. doi: 10.3390/molecules25081818.
Mead is a not very diffused alcoholic beverage and is obtained by fermentation of honey and water. Despite its very long tradition, little information is available on the relation between the ingredient used during fermentation and the aromatic characteristics of the fermented beverage outcome. In order to provide further information, multi-floral blossom honey and a forest honeydew honey with and without the addition of black currant during fermentation were used to prepare four different honey wines to be compared for their volatile organic compound content. Fermentation was monitored, and the total phenolic content (Folin-Ciocalteu), volatile organic compounds (HS-SPME-GC-MS), together with a sensory evaluation on the overall quality (44 nontrained panelists) were measured for all products at the end of fermentation. A higher total phenolic content resulted in honeydew honey meads, as well as the correspondent honey wine prepared with black currant. A total of 46 volatile organic compounds for pre-fermentation samples and 62 for post-fermentation samples were identified belonging to higher alcohols, organic acids, esters, and terpenes. The sensory analysis showed that the difference in meads made from blossom honey and honeydew honey was perceptible by the panelists with a general greater appreciation for the traditional blossom honey mead. These results demonstrated the influences of different components in meads, in particular, the influence of honey quality. However, further studies are needed to establish the relationship between the chemical profile and mead flavor perception.
蜂蜜酒是一种不太流行的酒精饮料，通过蜂蜜和水的发酵制成。尽管它有着悠久的历史，但关于发酵过程中使用的成分与发酵饮料香气特征之间的关系，我们所了解的信息却很少。为了提供更多的信息，我们使用了百花蜜和森林蜜露蜜，并在发酵过程中添加或不添加黑加仑，以制备四种不同的蜂蜜酒进行比较，以评估它们的挥发性有机化合物含量。我们对发酵过程进行了监测，并在发酵结束时对所有产品的总酚含量（福林-肖卡尔特法）、挥发性有机化合物（HS-SPME-GC-MS）以及整体质量的感官评价（44 位非训练有素的品鉴员）进行了测量。结果表明，黑加仑的添加以及蜂蜜露蜜都导致了蜂蜜酒中总酚含量的增加。在发酵前和发酵后的样品中，共鉴定出 46 种挥发性有机化合物和 62 种挥发性有机化合物，分别属于高级醇、有机酸、酯类和萜类。感官分析表明，由百花蜜和蜂蜜露蜜制成的蜂蜜酒之间的差异是可被品鉴员感知到的，传统的百花蜜蜂蜜酒更受品鉴员的喜爱。这些结果表明了蜂蜜酒中不同成分的影响，特别是蜂蜜质量的影响。然而，还需要进一步的研究来建立化学特征与蜂蜜酒风味感知之间的关系。
