Impact of fining agents on the volatile composition of sparkling mead

Author:

Pascoal Ananias1ORCID,Anjos Ofélia23ORCID,Feás Xesús4,Oliveira José M.5,Estevinho Letícia M.6ORCID

Affiliation:

1. CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança; Polytechnic Institute of Bragança; Campus Santa Apolónia E 5301-855 Bragança Portugal

2. Polytechnic Institute of Castelo Branco; 6000-084 Castelo Branco Portugal

3. Center for Forest Studies; Institute of Agronomy, Universidade Lisboa; 1349-017 Lisbon Portugal

4. Academy of Veterinary Sciences of Galicia; Edificio EGAP; Rúa Madrid, no. 2-4 15707 Santiago de Compostela (A Coruña) Spain

5. CEB - Centre of Biological Engineering; University of Minho; 4710-057 Braga Portugal

6. Agricultural College of Bragança, Polytechnic Institute of Bragança; Campus Santa Apolónia E; 5301-855 Bragança Portugal

Funder

BioTecNorte

Fundação para a Ciência e a Tecnologia

European Regional Development Fund

Centre of Molecular and Environmental Biology

Programa Operacional Pontencial Humano and the European Union

Publisher

Wiley

Subject

Food Science

Reference59 articles.

1. Production technology and quality characteristics of mead and fruit-honey wines, A review;Gupta;Nat. Prod. Rad.,2009

2. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production;Mendes-Ferreira;Int. J. Food Microbiol.,2010

3. Mead production: tradition versus modernity;Ramalhosa;Adv. Food Nutr. Res.,2011

4. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production;Pereira;Food Microbiol.,2013

5. Developments in the fermentation process and quality improvement strategies for mead production;Iglesias;Molecules,2014

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