mead honey wine
Selected indexed studies
- Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum. (Molecules, 2020) [PMID:32326547]
- The Impact of Furfural on the Quality of Meads. (Molecules, 2023) [PMID:38202612]
- Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. (Food Microbiol, 2022) [PMID:35953174]
_Worker-drafted node — pending editorial review._
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Sources
- Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum. (2020) pubmed
- The Impact of Furfural on the Quality of Meads. (2023) pubmed
- Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily. (2022) pubmed
- Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage. (2022) pubmed
- Characterization of Bacterial Cellulose Produced by Komagataeibacter maltaceti P285 Isolated from Contaminated Honey Wine. (2022) pubmed
- Volatile Composition and Sensory Properties of Mead. (2019) pubmed
- Mead production: selection and characterization assays of Saccharomyces cerevisiae strains. (2009) pubmed
- Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers. (2022) pubmed
- Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes. (2024) pubmed
- Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. (2022) pubmed