| Title: | Aromatic and sensorial characterization of 'Moscato pyments': an innovative beverage |
| Author(s): | Schwarz LV; Marcon AR; Delamare APL; Agostini F; Moura ES; Echeverrigaray S; |
| Address: | "Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getulio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil. GRID: grid.286784.7. ISNI: 0000 0001 1481 197X Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil. GRID: grid.412376.5. ISNI: 0000 0004 0387 9962" |
| DOI: | 10.1007/s13197-021-05347-3 |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth" |
| Keywords: | Mead Moscato Physiochemical characteristics Sensory analysis Volatile compounds; |
| Notes: | "PubMed-not-MEDLINESchwarz, Luisa Vivian Marcon, Angela Rossi Delamare, Ana Paula Longaray Agostini, Fabiana Moura E Silva, Sidnei Echeverrigaray, Sergio eng India 2022/07/26 J Food Sci Technol. 2022 Sep; 59(9):3530-3539. doi: 10.1007/s13197-021-05347-3. Epub 2022 Jan 28" |
