Paperback. Etat : new. Paperback. This study presents the development and optimization of methodologies for the production and characterization of mead prepared using different types of honey and fermentation processes. In addition, the pH, acidity, moisture content, Brix degree, ash content, moisture content, and total reducing sugar content of the honeys used were characterized, allowing for comparison between them and analysis of the influence of their geographical origin. The same tests were applied to the prepared meads, with the exception of moisture and ash content, and the concentration of 5-HMF was also determined at the end of fermentation, obtaining average values between 0.210 0.041 and 0.839 0.198 ug.mL-1. These values show that the drink is within international quality standards for this indicator. This methodology preserves all the beneficial properties of honey in mead, which is not the case with traditional processes. Therefore, this is an excellent option for environmentally protected regions, as bees help pollinate flowers and keep small farmers in the fields, providing better income distribution. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N� de r�f. du vendeur 9786209258268

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Mead.

Niemes, Jo�o Paulo; Da Rosa, Marcos R; Felsner, Maria L

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ISBN 10 : 6209258263 ISBN 13 : 9786209258268

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Mead.

Niemes, Jo�o Paulo; Da Rosa, Marcos R; Felsner, Maria L

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6209258263 ISBN 13 : 9786209258268

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Mead. : Preparation and characterization of different types

Maria L. Felsner

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ISBN 10 : 6209258263 ISBN 13 : 9786209258268

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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This study presents the development and optimization of methodologies for the production and characterization of mead prepared using different types of honey and fermentation processes. In addition, the pH, acidity, moisture content, Brix degree, ash content, moisture content, and total reducing sugar content of the honeys used were characterized, allowing for comparison between them and analysis of the influence of their geographical origin. The same tests were applied to the prepared meads, with the exception of moisture and ash content, and the concentration of 5-HMF was also determined at the end of fermentation, obtaining average values between 0.210 � 0.041 and 0.839 � 0.198 �g.mL-1. These values show that the drink is within international quality standards for this indicator. This methodology preserves all the beneficial properties of honey in mead, which is not the case with traditional processes. Therefore, this is an excellent option for environmentally protected regions, as bees help pollinate flowers and keep small farmers in the fields, providing better income distribution. N� de r�f. du vendeur 9786209258268

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Mead.

Niemes, Jo�o Paulo; Da Rosa, Marcos R; Felsner, Maria L

Edit� par Our Knowledge Publishing, 2025

ISBN 10 : 6209258263 ISBN 13 : 9786209258268

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Mead.

Jo�o Paulo Niemes

Edit� par Our Knowledge Publishing Nov 2025, 2025

ISBN 10 : 6209258263 ISBN 13 : 9786209258268

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This study presents the development and optimization of methodologies for the production and characterization of mead prepared using different types of honey and fermentation processes. In addition, the pH, acidity, moisture content, Brix degree, ash content, moisture content, and total reducing sugar content of the honeys used were characterized, allowing for comparison between them and analysis of the influence of their geographical origin. The same tests were applied to the prepared meads, with the exception of moisture and ash content, and the concentration of 5-HMF was also determined at the end of fermentation, obtaining average values between 0.210 � 0.041 and 0.839 � 0.198 �g.mL-1. These values show that the drink is within international quality standards for this indicator. This methodology preserves all the beneficial properties of honey in mead, which is not the case with traditional processes. Therefore, this is an excellent option for environmentally protected regions, as bees help pollinate flowers and keep small farmers in the fields, providing better income distribution.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 80 pp. Englisch. N� de r�f. du vendeur 9786209258268

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