不同成分和添加剂如何影响蜂蜜酒的生产步骤和生物活性潜力?

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Larissa Simão, Bruna Rafaela da Silva Monteiro Wanderley, Michelly Pontes Tavares Vieira, Isabel Cristina da Silva Haas, Renata Dias de Mello Castanho Amboni, Carlise Beddin Fritzen-Freire
{"title":"不同成分和添加剂如何影响蜂蜜酒的生产步骤和生物活性潜力?","authors":"Larissa Simão,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley,&nbsp;Michelly Pontes Tavares Vieira,&nbsp;Isabel Cristina da Silva Haas,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Carlise Beddin Fritzen-Freire","doi":"10.17113/ftb.61.02.23.7622","DOIUrl":null,"url":null,"abstract":"<p><p>Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 2","pages":"179-190"},"PeriodicalIF":2.3000,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339730/pdf/","citationCount":"0","resultStr":"{\"title\":\"How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?\",\"authors\":\"Larissa Simão,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley,&nbsp;Michelly Pontes Tavares Vieira,&nbsp;Isabel Cristina da Silva Haas,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Carlise Beddin Fritzen-Freire\",\"doi\":\"10.17113/ftb.61.02.23.7622\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.</p>\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":\"61 2\",\"pages\":\"179-190\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2023-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339730/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.61.02.23.7622\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.61.02.23.7622","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

蜂蜜酒是一种发酵的酒精饮料,由蜂蜜在水中稀释而成,通常还会加入其他成分。蜂蜜酒的化学特性与其制备中使用的成分和添加剂密切相关,尤其是蜂蜜的类型、酵母菌株和优选营养素,以及草药、香料和/或水果。这些添加剂不仅会影响发酵过程,特别是酵母活性、代谢物的形成和发酵时间,而且还会影响蜂蜜酒的生物活性潜力,这主要取决于酚类化合物。科学研究表明,添加不同植物种类的蜂蜜酒含有相当数量的不同种类的多酚,这些多酚具有重要的生物活性。在此背景下,本综述研究旨在调查不同成分和添加剂如何影响蜂蜜酒制备的每个阶段,以及它的生物活性潜力,以了解其化学成分的影响,从而增加这种饮料的商业价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信