The influence of yeast immobilization on selected parameters of young meads

Mead is a traditional product derived from the fermentation of diluted honey. The main purpose of the study was to determine the influence of Saccharomyces cerevisiae immobilization in calcium alginate,kappa-carrageenan and lightly crosslinked poly(acrylic acid) on fundamental enological parameters and concentrations of formic and acetic acids (SPME-GC) in fermented mead worts. Ionic hydrogels, especially poly(acrylic acid) and kappa-carrageenan, increase the ethanol concentration (up to 18% v/v) in young meads and reduce titratable (35%) and volatile acidity (67%), primarily by decreasing acetic acid synthesis with the use of immobilized cells of yeast. The surface immobilization on poly(acrylic acid) resulted in a reduction of the time of fermentation by about 25 days. The immobilization of yeast inside calcium alginate and kappa-carrageenan gels extended the time of preliminary fermentation and reduced the degree of fermentation in samples with calcium alginate. (C) 2017 The Institute of Brewing & Distilling