The impact of gum arabic on fermentation rate of meads wort
Paweł Sroka | Tomasz Tarko | Paweł Satora | Łukasz Wajda | Urszula Błaszczyk
English. Mead is alcoholic beverage, resulting from the fermentation of water solution of honey. The aim of the study was to determine the effect of addition of gum Arabic (1 g/dm3) on the fermentation rate and the parameters of the young meads. In experiment four commercial wine yeast strains of Saccharomyces cerevisiae: ICV D47 and RC 212 (Lalvin), Vintage White and Challenge EZferm (Enartis) were used. During fermentation, mass of evolved CO2 was controlled. Addition of gum Arabic increased fermentation rate of mead worts with strains Vintage White, RC 212 and Challenge. The ethanol content in young mead was higher in samples supplemented gum Arabic and ranged from 14.0 to 16.4% v/v, depending on the strain used.
Show more [+] Less [-]English. fermentation, mead, gum arabic
Show more [+] Less [-]196-199
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