Abstract
This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.
Highlights
Mead is a traditional alcoholic drink, which contains between 8 and 18% (v/v) ethanol; it originates from diluted honey fermentation by yeast [1]
For the production of mead, the first step involves diluting the honey along with a mixture of nutrients that will provide the essential nutrients for the growth of yeasts that are deficient in the honey
This work aims to evaluate the effect of Saccharomyces cerevisiae cells immobilized on sodium alginate in the mead fermentation, the reuse efficiency of immobilized cells and, in parallel, the influence of the alginate concentration on fermentation efficiency
Summary
Mead is a traditional alcoholic drink, which contains between 8 and 18% (v/v) ethanol; it originates from diluted honey fermentation by yeast [1]. According to the study of Roldán et al [7], the addition of pollen in the wort improves the rate of fermentation, the production of alcohol and the sensory attributes of the mead Another step is to reduce the microbial load present in the medium so as not to interfere with the fermentation processes. The literature mentions other less aggressive techniques to reduce the microbial load, which include the use of meta bisulfite salts that release sulfur dioxide that eliminates or inhibits most microorganisms [4,7]; sulfur dioxide gas [5,8], pasteurization [6], and ultrafiltration are other methods used [4] After this step, the pH should be adjusted to a range of 3.7 to 4.0 with the addition of a buffer [4]. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
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