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Food Microbiol

Title:		Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily
Author(s):		Prestianni R; Matraxia M; Naselli V; Pirrone A; Badalamenti N; Ingrassia M; Gaglio R; Settanni L; Columba P; Maggio A; Bruno M; Francesca N; Moschetti G; Alfonzo A;
Address:		"Department of Agricultural, Food and Forest Science, University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Parco D'Orleans II, Building 17, Palermo, Italy. Department of Agricultural, Food and Forest Science, University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy. Electronic address: nicola.francesca@unipa.it"
Journal Title:		Food Microbiol
Year:		2022
Volume:		20220527
Issue:
Page Number:		104064 -
DOI:		10.1016/j.fm.2022.104064
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Mead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are oenological Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey by-products origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three experimental productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a commercial strain of S. cerevisiae of oenological origin and a spontaneous fermentation. The results of the chemical parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds. Sensorial analysis also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey by-products origin could be a promising approach to improve the quality of meads"
Keywords:		Fermentation *Hanseniaspora *Honey/analysis Saccharomyces cerevisiae Sicily *Wine/analysis Alcoholic fermentation Honey Mead Non-conventional yeasts Sensory impact VOCs;
Notes:		"MedlinePrestianni, Rosario Matraxia, Michele Naselli, Vincenzo Pirrone, Antonino Badalamenti, Natale Ingrassia, Marzia Gaglio, Raimondo Settanni, Luca Columba, Pietro Maggio, Antonella Bruno, Maurizio Francesca, Nicola Moschetti, Giancarlo Alfonzo, Antonio eng England 2022/08/12 Food Microbiol. 2022 Oct; 107:104064. doi: 10.1016/j.fm.2022.104064. Epub 2022 May 27"