Characteristic parameters of honey wines and dessert meads

Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl and Helena Čížková
Additional contact information
Adéla Grégrová: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Lívia Vaispacherová: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Eliška Václavíková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Tereza Škorpilová: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 1, 42-50

Abstract: The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5-113.1 g L-1 and 17.3-136.3 g L-1, respectively; ii) the HMF content ranged from 1.0 mg L-1 to 87.7 mg L-1. The most abundant organic acids were lactic acid (average 1.0 g L-1), gluconic acid (0.6 g L-1), and acetic acid (0.4 g L-1); the amount of phenolic compounds was 151.9-385.3 mg gallic acid equivalent (GAE) L-1. Honey wines typically contained turanose (2.0-7.6 g L-1) and trehalose (1.1-10.1 g L-1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L-1).

Keywords: alcoholic beverages; fermentation; hydroxymethylfurfural; organic acids; polyphenols; sugars (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/159/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/159/2021-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:159-2021-cjfs

DOI: 10.17221/159/2021-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().