Analytical and aroma profiles of Slovak and South African meads

Smogrovicova D., Nadaský P., Tandlich R., Wilhelmi B.S., Cambray G. (2012): Analytical and aroma profiles of Slovak and South African meads. Czech J. Food Sci., 30: 241–246. The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No significant differences were found in the total polyphenol content, which ranged from 178 mg/l to 242 mg/l of gallic acid equivalents. Ethyl acetate represented the main component of all volatile compounds across all the samples tested, with a significantly higher concentration in the Slovak meads (46.36–60.03 mg/l) compared to the South African ones (16.35 mg/l–16.97 mg/l). Higher alcohols were more prevalent in South African meads.

• Publication year

  2018

• Venue

  Czech Journal of Food Sciences

• Publication date

  2018-02-11

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.17221/113/2011-CJFS
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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