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KMID : 0380620120440060736
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 6 p.736 ~ p.742
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Brewing and Quality Characteristics of Korean Honey Wine (Mead) with a Variety of Honey and Yeast
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Lee Dae-Hyoung
Kang Heui-Yun
Lee Yong-Seon
Cho Chang-Hui
Park In-Tae
Kim Hee-Dong
Lim Jae-Wook
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Abstract
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In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at 25οC. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at 10οC for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).
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KEYWORD
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honey wine, mead, fermentation, clarification
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