The influence of hydrocolloids on mead wort fermentation
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- 作者：Paweł Sroka ; psroka@ar.krakow.pl" class="auth_mail" title="E-mail the corresponding author ; Paweł Satora p.satora@ur.krakow.pl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mead ; Honey wine ; Fermentation ; Hydrocolloid
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：233-239
- 全文大小：1330 K
文摘
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We use natural hydrocolloids as an addition to honey wort before fermentation.
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Hydrocolloids adsorb amphiphilic substances that slow down wort fermentation.
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Arabic and karaya gum increase the fermentation rate of high gravity honey wort.
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The biopolymers increase the ethanol concentration in mead.
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Ghatti and xanthan gum decrease synthesis of acetic acid by yeast in honey wort.