Characteristic parameters of honey wines and dessert meads

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Characteristic parameters of honey wines and dessert meads

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Characteristic parameters of honey wines and dessert meads

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

40

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

42-50

Kód UT WoS článku

000763064800005

EID výsledku v databázi Scopus

2-s2.0-85128205984