Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead
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ORIGINAL PAPER
Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead Ana Cláudia Alencar Lopes1 · Rayssa Costa1 · Rafaela Pereira Andrade1 · Lidiany Mendonça Z. Lima2 · Wilder Douglas Santiago2 · Maria das Graças Cardoso2 · Whasley Ferreira Duarte1 Received: 25 March 2020 / Revised: 24 June 2020 / Accepted: 28 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of Saccharomyces cerevisiae as single inoculum and co-inoculated with Meyerozyma caribbica on the physicochemical and sensory quality of mead. The meads were characterized according to their sugar, ethanol, furfural, hydroxymethylfurfural, ethyl carbamate, phenolics, volatile compounds, and sensory profile. Both starter cultures showed good fermentative capacity, resulting in beverages with 12% (w/v) alcohol content. 4-Methylumbelliferone and gallic acid were the most abundant phenolic compounds detected in both beverages. Ethyl carbamate was not detected; furfural detected below the quantification limit and 5-hydroxymethylfurfural was not higher than 0.3 mg/L. Among the identified volatile compounds, esters were the most abundant group. In general, unlike expected, the mixed inoculum resulted in a reduction of the volatile compounds. The mead produced with S. cerevisiae presented 1403.3 µg/L of esters and while mixed inoculum, 1084 µg/L. This result impacted the sensory analysis, in which the scores for flavor, aroma, and purchase intention were slightly higher for the mead produced with S. cerevisiae, although there was no statistical difference from the mixed inoculum. The results of this work indicate that further studies, such as on the adequacy of the must composition, are necessary for a better understanding of the potential of the used mixed inoculum. Keywords Yeast · Honey · Volatile compounds · Phenolic compounds · Sensory analysis
Introduction Honey is a source of natural antioxidants, which can contribute to human health by protecting from damage caused by oxidizing agents, mainly oxygen. Among the antioxidants of honey, over 150 polyphenolic compounds have already been detected, including flavonoids, flavanols, phenolic acids, and catechins [1]. The presence of these phenolic compounds in honey is directly related to the floral species and geographic origin. Phenolic acids, such as gallic, caffeic, p-coumaric, and syringic acid, are the most common [2]. Although there are phenolic compounds in honey, the composition, and content of phenolic compounds in mead are influenced not * Whasley Ferreira Duarte [email protected] 1
Department of Biology, University of Lavras (UFLA), Campus Universitário, Lavras, MG 37200‑900, Brazil
Department of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras, MG 37200‑900, Brazil
2
only by the must compos
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