SENSORY AND PHYSICOCHEMICAL EVALUATION OF SOME VARIETIES OF ROMANIAN ARTISANAL MEAD
Mead is a honey-based alcoholic beverage with 8 - 18 % alcohol content. Also named honey wine, mead is not so well known among Romanian consumers, even if it is considered among the oldest fermented beverages in the world. It is traditionally produced at home and/or in small meaderies, but still...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5277 |
| Summary: | Mead is a honey-based alcoholic beverage with 8 - 18 %
alcohol content. Also named honey wine, mead is not so well known among
Romanian consumers, even if it is considered among the oldest fermented
beverages in the world. It is traditionally produced at home and/or in small
meaderies, but still it is difficult to find it commercially. Different varieties
of mead can be distinguished based on honey types, honey/water ratio,
addition of spices and/or fruits, and the method of preparation, etc.
The present study was carried out in order to explore the Romanian
consumers’ acceptability regarding the artisanal meads obtained using
different types of honey from local producers (linden, multifloral, raspberry,
wild forest, and acacia). It is well-known that the type of honey plays a
significant role in the sensorial evaluation of mead. For this purpose, six
samples of mead were prepared in the laboratory. The sensory
characteristics, such as aspect, flavor, color, and taste were analyzed. The
results revealed that the sample obtained from acacia honey using
elderflower as additional ingredient is better accepted by the Romanian
consumers than other types of mead |
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| ISSN: | 1582-540X 1582-540X |