Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

No abstract is available for this paper.

• Publication year

  2011

• Venue

  Food Chemistry

• Publication date

  2011-05-15

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1016/J.FOODCHEM.2010.11.045
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal.

  2010cited by this paper
• Honey from Luso region (Portugal): physicochemical characteristics and mineral contents.

  2009cited by this paper
• Composition of honey from Córdoba (Argentina): Assessment of North/South provenance by chemometrics

  2009cited by this paper
• Breaking the cells of rape bee pollen and consecutive extraction of functional oil with supercritical carbon dioxide

  2009cited by this paper
• Mead production: selection and characterization assays of Saccharomyces cerevisiae strains.

  2009cited by this paper
• Production technology and quality characteristics of mead and fruit-honey wines: a review.

  2009cited by this paper
• Minor and trace elements in different honey types produced in Siena County (Italy)

  2008cited by this paper
• Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey.

  2008cited by this paper
• Honey for Nutrition and Health: A Review

  2008cited by this paper
• Aroma composition and new chemical markers of Spanish citrus honeys

  2007cited by this paper
• Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

  2007cited by this paper
• Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

  2007cited by this paper
• Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

  2007cited by this paper
• Antioxidative properties of bee pollen in selected plant species

  2007cited by this paper
• Changes in organic acid contents during mead wort fermentation

  2007cited by this paper
• Studies on the sensory properties of mead and the formation of aroma compounds related to the type of honey

  2007cited by this paper
• Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis

  2007cited by this paper
• Physicochemical characteristics and pollen spectrum of some Algerian honeys

  2007cited by this paper
• Handbook of Enology: The Microbiology of Wine and Vinifications

  2006cited by this paper
• Nutritional content of fresh, bee-collected and stored pollen of Aloe greatheadii var. davyana (Asphodelaceae).

  2006cited by this paper
• Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

  2006cited by this paper
• HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen)

  2006cited by this paper
• Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain)

  2006cited by this paper
• Characterization of honey from the Canary Islands : determination of the mineral content by atomic absorption spectrophotometry

  2005cited by this paper
• Compuestos fenólicos y del aroma diferenciadores de vinos generosos tipo fino y oloroso

  2005cited by this paper
• Implications of nitrogen nutrition for grapes, fermentation and wine

  2005cited by this paper
• Chemical composition and botanical evaluation of dried bee pollen pellets

  2005cited by this paper
• Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

  2004cited by this paper
• Yeast interactions and wine flavour.

  2003cited by this paper
• Free amino acid composition and botanical origin of honey

  2003cited by this paper
• Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

  2003cited by this paper
• Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

  2002cited by this paper
• Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units.

  2001cited by this paper
• Evaluation of bioactive properties of pollen extracts as functional dietary food supplement

  2001cited by this paper
• Diagnosis and Rectification of Stuck and Sluggish Fermentations

  2000cited by this paper
• Clues about the role of methional as character impact odorant of some oxidized wines.

  2000cited by this paper
• The nutraceutical benefit, part iii: honey.

  2000cited by this paper
• Stuck and Sluggish Fermentations

  1999cited by this paper
• Vinos de Madrid

  1999cited by this paper
• Biochemical aspects of stuck and sluggish fermentation in grape must

  1998cited by this paper
• Stress tolerance: The key to effective strains of industrial baker's yeast

  1997cited by this paper
• Flavor and Free Amino Acid Composition of Lavender and Eucalyptus Honeys

  1996cited by this paper
• Proposition d'une méthode de préparation de l'échantillon pour la détermination des terpènes libres et glycosides des raisins et des vins

  1991cited by this paper
• A quick method for estimating the percentage of viable cells in a yeast population, using methylene blue staining

  1990cited by this paper

• Global Variations in Volatile Compounds of Mead From Major Production Regions: Chemical Profiling, Analytical Techniques, and Regional Influences.

  2026cites this paper
• EXPLORING THE AROMATIC AND SENSORY QUALITIES OF TRADITIONAL AND GENIPAP MEADS: INSIGHTS FROM BRAZILIAN INGREDIENTS AND CONSUMER PREFERENCES

  2025cites this paper
• Physicochemical Properties of Traditionally Produced Mead

  2025cites this paper
• Advances in Mead Aroma Research: A Comprehensive Bibliometric Review and Insights into Key Factors and Trends

  2025influential citation
• Comparative Analysis of Physicochemical and Biological Activities of Meads from Five Mekong Region Honeys Pre- and Post-Fermentation

  2025cites this paper
• Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead

  2025cites this paper
• Production of mead using Saccharomyces cerevisiae isolated from stingless BEE: IM8, JP14 E IP9 strains

  2025influential citation
• Mead production and quality: A review of chemical and sensory mead quality evaluation with a focus on analytical methods.

  2025cites this paper
• Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation

  2025cites this paper
• Nitrogen Supplementation in Fruit Wine Fermentation: A Review of Sources, Dosage, and the Modulation of Quality Parameters

  2025influential citation
• Progress on the brewing process of mead and its flavour components

  2024cites this paper
• An analysis of consumer perception, emotional responses, and beliefs about mead

  2024cites this paper
• Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

  2024cites this paper
• Physicochemical, antioxidant activity, and sensory characteristics of mead produced with Hibiscus sabdariffa and Betula pendula (Birch Sap)

  2024cites this paper
• Otimização do processo fermentativo para produção de hidromel: uma revisão

  2024cites this paper
• Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production

  2024cites this paper
• Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms

  2024cites this paper
• Fermentation of Mead Using Saccharomyces Cerevisiae and Lactobacillus Paracasei: Strain Growth, Aroma Components and Antioxidant Capacity

  2023cites this paper
• The Impact of Furfural on the Quality of Meads

  2023cites this paper
• Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii

  2023cites this paper
• Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production

  2023cites this paper
• Food Science and Applied Biotechnology

  2023cites this paper
• Kinetic Modeling of Mead Production

  2023cites this paper
• Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead

  2023cites this paper
• Melomel Production by Saccharomyces bayanus Using Hydrolyzed Jackfruit (Artocarpus heterophyllus) Pulp, Pollen, and Rice (Oryza sativa) Bran Extract as Unconventional Supplements

  2023cites this paper
• How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

  2023influential citation
• Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds

  2023cites this paper
• Characteristic parameters of honey wines and dessert meads

  2022cites this paper
• Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead

  2022cites this paper
• Saccharomyces and Their Potential Applications in Food and Food Processing Industries

  2021cites this paper
• Cortisol and Dexamethasone Mediate Glucocorticoid Actions in the Lesser Spotted Catshark (Scyliorhinus canicula)

  2021cites this paper
• Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.

  2021cites this paper
• Investigating formulation of honey beverages ( honey beer and liqueur )

  2021cites this paper
• Spectrofluorimetric Determination of Phenylalanine in Honey by the Combination of Standard Addition Method and Second-Order Advantage

  2021cites this paper
• Biological Properties of Bee Bread Collected from Apiaries Located across Greece

  2021cites this paper
• MEAD OF NATURAL FERMENTATION

  2021cites this paper
• Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

  2021influential citation
• Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production

  2021cites this paper
• Influência da adição de erva-mate (Ilex paraguariensis A. St. Hil.) em pó nas características físico-químicas e no potencial bioativo de hidroméis

  2021cites this paper
• Controlled fermentation, honey, bees and alcohol: archaeological and ethnohistorical evidence from southern Africa

  2020cites this paper
• FT-RAMAN methodology for the monitoring of honeys' spirit distillation process.

  2020cites this paper
• The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

  2020cites this paper
• Mead Production by Saccharomyces cerevisiae Safbrew T-58 and Saccharomyces bayanus (Premier Blanc and Premier Cuvée): Effect of Cowpea (Vigna unguiculata L. Walp) Extract Concentration

  2020cites this paper
• Pollen beverage from date palm spathe: impact of fortification with ginger on the nutritional and sensory quality of the product

  2020cites this paper
• Physicochemical properties and antioxidant capacity of bee pollen collected in Tuzla Canton (B&H)

  2020influential citation
• Bee Pollen as Oenological Tool to Carry out Red Winemaking in Warm Climate Conditions

  2020cites this paper
• Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead

  2020cites this paper
• Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor

  2020cites this paper
• Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar

  2020influential citation
• A Mead Aroma Wheel and Lexicon

  2020cites this paper
• Nutritional quality and sensory attributes of date palm spathes beverage supplemented with pollen grains

  2020cites this paper
• Development of a Spirit Drink Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Honey

  2020cites this paper
• A produção de hidromel com receitas alternativas

  2020cites this paper
• Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

  2020cites this paper
• Antimicrobial and Antioxidant Activities, Total Phenolic and Flavonoid Contents of Bee Pollen Crude Extracts

  2020cites this paper
• Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

  2019cites this paper
• Volatile Composition and Sensory Properties of Mead

  2019cites this paper
• Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

  2019cites this paper
• Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead

  2019influential citation
• Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

  2019cites this paper
• Synthesis and characterization of mead: from the past to the future and development of a new fermentative route

  2019cites this paper
• The Role of Single Layer Immobilized Cells in Mead Fermentation Rate

  2019cites this paper
• Fruit and herbal meads - Chemical composition and antioxidant properties.

  2019cites this paper
• 14 Mead and Other Fermented Beverages

  2018influential citation
• Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines.

  2018influential citation
• Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process

  2018cites this paper
• Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

  2018influential citation
• Acceptability of beehive products as ingredients in quinoa bars.

  2018cites this paper
• Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796

  2018cites this paper
• Production and characterization of mead from the honey of Melipona scutellaris stingless bees

  2018cites this paper
• Production of the Sicilian distillate "Spiritu re fascitrari" from honey by-products: An interesting source of yeast diversity.

  2017cites this paper
• Physicochemical and Sensorial Characterization of Honey Spirits

  2017cites this paper
• Effect of supplementation with pollen and brewer ’ s yeast in the fermentation and in the physicochemical properties of honey spirits

  2017cites this paper
• Mead and Other Fermented Beverages

  2017cites this paper
• Chemical Composition and Biological Activities of Beebread – Review

  2017cites this paper
• Electroanalysis Applied to Monitor Mead Fermentations

  2017cites this paper
• Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe

  2016cites this paper
• Functional Properties of Honey and Some Traditional Honey Products from Portugal

  2016cites this paper
• Saccharomyces cerevisiae Fermentation Effects on Pollen: Archaeological Implications

  2016influential citation
• Optimization of mead production: design of different strategies for improvement of alcoholic fermentation

  2016influential citation
• Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead.

  2016cites this paper
• Influence of Sweetness and Ethanol Content on Mead Acceptability

  2015cites this paper
• Evaluation of Physicochemical and Sensory Aspects of Mead, Produced by Different Nitrogen Sources and Commercial Yeast

  2015cites this paper
• Improvement of mead fermentation by honey‐must supplementation

  2015cites this paper
• Influence of the addition of pollen and brewer's yeast on growth of Saccharomyces cerevisiae in honey-must.

  2015influential citation
• PROSPECTIVE STUDY OF MEAD UNDER THE FOCUS OF PATENT DOCUMENT

  2014cites this paper
• Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages

  2014cites this paper
• Antioxidant properties of pollen

  2014cites this paper
• Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production

  2014influential citation
• Immobilization of yeast on grapes for mead production.

  2013cites this paper
• Optimization of mead production using response surface methodology.

  2013cites this paper
• Meta analysis in food safety risk management View project Spent coffee grounds : horticultural recovering program and implications in the vegetables quality and safety View project

  2011influential citation
• Mead production: tradition versus modernity.

  2011influential citation