Scholarlink

<p>The nutritional deficiency of honey, particularly in yeast assimilable nitrogen (YAN), represents a major limitation for mead production, often resulting in sluggish fermentation and accumulation of undesirable metabolites. This study evaluated the jabuticaba (<i>Plinia jaboticaba</i>) aqueous extract as a natural nutritional adjunct for mead fermentation. Musts containing 0 (control), 10, 20, and 30% (v/v) extract were fermented with <i>Saccharomyces cerevisiae</i> M05 and characterized using kinetic modeling, physicochemical analysis, and volatile profiling by GC-FID. The supplementation increased YAN from 47.21 to 137.15&#xa0;mg N/L, reduced fermentation time from 21 to 9 days, and elevated ethanol content from 5.60% to 8.40% (v/v). Principal Component Analysis revealed metabolic modulation characterized by suppression of stress markers (acetic acid, acetaldehyde) and enhanced biosynthesis of Ehrlich pathway-derived higher alcohols. Odor Activity Values indicated that 3-methyl-1-butanol (OAV = 5.93) and 2-phenylethanol (OAV = 3.64) were the primary aroma contributors in supplemented meads, conferring malty and floral notes. Methanol levels remained well within safe limits. The 20% formulation achieved optimal balance between fermentative efficiency and aromatic complexity. Jabuticaba extract proved effective as a clean-label alternative to synthetic supplements.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of jabuticaba (Plinia jaboticaba) extract on mead fermentation by Saccharomyces cerevisiae and volatile composition

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月22日

查看全文
  • Ludmilla Sousa Lopes,
  • Isabella Bassoto Xavier,
  • Verônica Ortiz Alvarenga,
  • Bruno Gonçalves Botelho

摘要

The nutritional deficiency of honey, particularly in yeast assimilable nitrogen (YAN), represents a major limitation for mead production, often resulting in sluggish fermentation and accumulation of undesirable metabolites. This study evaluated the jabuticaba (Plinia jaboticaba) aqueous extract as a natural nutritional adjunct for mead fermentation. Musts containing 0 (control), 10, 20, and 30% (v/v) extract were fermented with Saccharomyces cerevisiae M05 and characterized using kinetic modeling, physicochemical analysis, and volatile profiling by GC-FID. The supplementation increased YAN from 47.21 to 137.15 mg N/L, reduced fermentation time from 21 to 9 days, and elevated ethanol content from 5.60% to 8.40% (v/v). Principal Component Analysis revealed metabolic modulation characterized by suppression of stress markers (acetic acid, acetaldehyde) and enhanced biosynthesis of Ehrlich pathway-derived higher alcohols. Odor Activity Values indicated that 3-methyl-1-butanol (OAV = 5.93) and 2-phenylethanol (OAV = 3.64) were the primary aroma contributors in supplemented meads, conferring malty and floral notes. Methanol levels remained well within safe limits. The 20% formulation achieved optimal balance between fermentative efficiency and aromatic complexity. Jabuticaba extract proved effective as a clean-label alternative to synthetic supplements.

Graphical Abstract