| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543452 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Pollen could be a good and appropriate activator of alcoholic fermentation in the production of mead. ⺠Pollen addition improved fermentation rates, alcohol yields and the final characteristics of meads. ⺠An increase in the volatile contents of the meads and an improved sensory profile was observed with pollen addition; however, this improvement was not correlated with the concentration of pollen. ⺠The adequate dose of pollen was determined by the final characteristics and sensory profile of the meads. ⺠The addition of 30 g/hl of pollen is the dose most appropriate because, besides giving mead better accepted, would mean less use of pollen at industrial level.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Roldán, G.C.J. van Muiswinkel, C. Lasanta, V. Palacios, I. Caro,