Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage.

Autor: Schwarz LV; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Marcon AR; Federal University of Pampa (UNIPAMPA), 21 de Abril 80, Dom Pedrito, RS 96450-000 Brazil., Delamare APL; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Agostini F; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Moura E Silva S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil., Echeverrigaray S; Institute of Biotechnology, University of Caxias Do Sul (UCS), Francisco Getúlio Vargas 1130, Caxias Do Sul, RS 95070-560 Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2022 Sep; Vol. 59 (9), pp. 3530-3539. Date of Electronic Publication: 2022 Jan 28.
DOI: 10.1007/s13197-021-05347-3
Abstrakt: Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth.
Competing Interests: Conflict of interestThe authors declare that the research was conducted in the absence of any commercial or financial relationships that could cause conflict of interest.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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