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Characteristic parameters of honey wines and dessert meads

Author

Listed:
  • Vojtěch Kružík
  • Adéla Grégrová

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Lívia Vaispacherová

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Eliška Václavíková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Tereza Škorpilová

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Aleš Rajchl

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Helena Čížková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5-113.1 g L-1 and 17.3-136.3 g L-1, respectively; ii) the HMF content ranged from 1.0 mg L-1 to 87.7 mg L-1. The most abundant organic acids were lactic acid (average 1.0 g L-1), gluconic acid (0.6 g L-1), and acetic acid (0.4 g L-1); the amount of phenolic compounds was 151.9-385.3 mg gallic acid equivalent (GAE) L-1. Honey wines typically contained turanose (2.0-7.6 g L-1) and trehalose (1.1-10.1 g L-1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L-1).

Suggested Citation

  • Vojtěch Kružík & Adéla Grégrová & Lívia Vaispacherová & Eliška Václavíková & Tereza Škorpilová & Aleš Rajchl & Helena Čížková, 2022. "Characteristic parameters of honey wines and dessert meads," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(1), pages 42-50.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:159-2021-cjfs
    DOI: 10.17221/159/2021-CJFS
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    References listed on IDEAS

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    1. D. Šmogrovičová & P. Nádaský & R. Tandlich & B.S Wilhelmi & G. Cambray, 2012. "Analytical and aroma profiles of Slovak and South African meads," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(3), pages 241-246.
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