graduate student
Russian Federation
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.5
UDC 638.166.2
The objective of the study is to systematize the influence of the initial composition of ingredients and technological methods on the formation of the aroma and bioactivity of mead, as well as to consider control methods for optimizing production processes and improving the quality of the final product. Objectives: to analyze modern literary and regulatory sources defining the technological and quality requirements for mead production; to study the influence of the initial composition of honey and other ingredients on the formation of the aromatic and phenolic characteristics of the drink; to evaluate the role of technological fermentation parameters (temperature, pH, yeast strain, wort preparation method) in changing the aroma and bioactivity of mead; to study the effect of plant and fruit additives on the antioxidant activity and sensory properties of the product; to systematize the obtained data and develop recommendations for optimizing mead production technology to improve its quality and functional properties. Research materials – data for 2021–2025 from eLIBRARY.RU, CyberLeninka, and official industry sources. The key factors shaping the aroma and bioactivity of mead are examined: honey variety, yeast selection, and fermentation process parameters. It is shown that the antioxidant activity of raw materials varies from 7.67 % for feed sugar concentrate to 10.3 % for flower honey, and in beverages, from 2.45 % for passion fruit to 5.08 % for kiwi. Key production challenges are identified, including inconsistent honey quality, loss of volatile compounds du¬ring heating, microbiological risks during cold processing, and the high cost of raw materials. To address these issues, proposed areas for technological improvement include certification and quality control of raw materials, the use of gentle wort preparation methods, standardized additive dosages, and optimized sto¬rage parameters. In conclusion, it is noted that the development of mead production is associated with improved technologies and quality control, ensuring the preservation of its bioactive properties and realizing the beverage's potential as a functional product.
mead, aromatic profile, bioactivity of the drink, fermentation and yeast cultures, technological production parameters, fruit and spice additives
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