The Impact of Furfural on the Quality of Meads

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2024 Jan 11

PMID 38202612

Authors

Pawel Sroka

Tomasz Tarko

Aleksandra Duda

Affiliations

Soon will be listed here.

Abstract

Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol.

Citing Articles

Kinetic Evaluation of the Production of Mead from a Non- Strain.

Jose-Salazar J, Ballinas-Cesatti C, Hernandez-Martinez D, Cristiani-Urbina E, Melgar-Lalanne G, Morales-Barrera L Foods. 2024; 13(12).

PMID: 38928890 PMC: 11203307. DOI: 10.3390/foods13121948.

Volatilomics of Fruit Wines.

Tarko T, Duda A Molecules. 2024; 29(11).

PMID: 38893332 PMC: 11173689. DOI: 10.3390/molecules29112457.

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