Developments in the fermentation process and quality improvement strategies for mead production

Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities....

Full description

Bibliographic Details
Main Author: Iglesias, Antonio (author)
Other Authors: Pascoal, Ananias (author), Choupina, Altino (author), Carvalho, Carlos Alfredo Lopes de (author), Feás, Xesús (author), Estevinho, Leticia M. (author)
Format: article
Language:eng
Published: 2014
Subjects:
Mead production
Fermentative microorganisms
Fermentation progress
Quality procedures
Honey
Online Access:http://hdl.handle.net/10198/10580
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10580

Internet

http://hdl.handle.net/10198/10580

Similar Items