Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate

• Published in: Journal of the Institute of Brewing Vol. 120; no. 4; pp. 575 - 580
• Main Authors: Pereira, A. P., Mendes-Ferreira, A., Estevinho, L. M., Mendes-Faia, A.
• Format: Journal Article
• Language: English
• Published: London Blackwell Publishing Ltd 2014; Wiley Subscription Services, Inc
• Subjects: alginate concentration; cell leakage; mead; yeast immobilization
• ISSN: 0046-9750; 2050-0416
• DOI: 10.1002/jib.175

Mead is an alcoholic drink known since ancient times, produced by yeast fermenting diluted honey. However, the production of mead has suffered in recent years, partially owing to the lack of scientific progress in this field. In this study, two strains of Saccharomyces cerevisiae, QA23 and ICVD47, were immobilized in 2 or 4% (w/v) alginate beads to assess the most effective alginate concentration for yeast immobilization to produce mead. Neither of the alginate concentrations was able to prevent cell leakage from the beads. The fermentation length was 120 h for both yeast strains. In all cases, at the end of the fermentation, the number of cells entrapped in the beads was higher than the number of free cells, and the total 4% alginate bead wet weight was significantly higher than the 2% alginate bead wet weight. In addition, the evaluation of mead quality showed that the yeast strain had significantly more influence on the physicochemical characteristics than the alginate concentration. Although the yeasts immobilized in the two alginate concentrations were able to perform the fermentation, further research is needed in order to understand the evolution of the yeast population inside the beads throughout the fermentative process. Copyright © 2014 The Institute of Brewing & Distilling