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September 10, 2025Food ChemistryOpen Access

Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization

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Authors

DCDaria Cicha-WojciechowiczAKAnna KaczmarekWJWojciech Juzwa

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Overview

This comparison of spontaneous and yeast-inoculated mead fermentation highlights aroma differences, indicating distinct sensory profiles.

Key Points

  • Spontaneous fermentation leads to a more complex volatile profile with 27 unique compounds, while yeast-inoculated samples show only 8.
  • Distinct statistical correlations were found between bacteria and odor-active compounds, highlighting the role of microbial dynamics in fermentation.
  • Advanced techniques like untargeted analysis of odorants and flow cytometry were used to characterize aroma profiles and fermentation levels.
  • The findings suggest that the type of fermentation significantly influences the chemical and sensory attributes of the mead produced.

Cite This Study

Cicha-Wojciechowicz et al. (2025) studied this question.

synapsesocial.com/papers/68c1d23054b1d3bfb60f7a98https://doi.org/10.1016/j.foodchem.2025.146044
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