Comparison of Ferments in the Process of Functional Beverage Making

Liana Claudia SALANŢĂ, Nicoleta E. BORZA, Maria TOFANĂ, Carmen R. POP, Elena MUDURA, Mihaela MIHAI

Abstract


The aim of this study was to compare the main ferments selected to be used in the process of mead making: Saccharomyces cerevisiae yeast and pollen, the latter having been used in ancient times as ferment. It has only been recently that the market has exhibited significant interest in developing foods containing functional ingredients. Honey has been a corollary of hidden nutritional and medicinal value for centuries. Mead is the result of alcoholic fermentation, by mixing different proportions of honey with water and pollen, as a fermentation agent. The fermentation process was monitored by collecting samples periodically and analyzing the alcohol concentration, total extract, the level of fermentation, the pH, as well as the yeast number with the Thoma cell counting chamber. Additionally, physicochemical (acidity and vitamin C) and sensory parameters were determined for the final products. Results and discussion: Pollen-fermented beverages have a higher alcohol concentration than beverages fermented with Saccharomyces cerevisiae, which is explained by the additional intake of carbohydrates induced by the addition of pollen.

Keywords


functional beverage; honey; mead.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:0026

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