Characteristic parameters of honey wines and dessert meads
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925344" target="_blank" >RIV/60461373:22330/22:43925344 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/pdfs/cjf/2022/01/05.pdf" target="_blank" >https://cjfs.agriculturejournals.cz/pdfs/cjf/2022/01/05.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/159/2021-CJFS" target="_blank" >10.17221/159/2021-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Characteristic parameters of honey wines and dessert meads
Original language description
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). © 2022 Czech Academy of Agricultural Sciences. All rights reserved.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
40
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
42-50
UT code for WoS article
000763064800005
EID of the result in the Scopus database
2-s2.0-85128205984