Midaus su skirtingais priedais kokybiniai tyrimai

Abstract

Research was carried out in laboratories of the Institute of Agriculture and Food Sciences of Aleksandras Stulginskis University in 2016 – 2018. The main objective was to produce mead with different herbal extracts and to determine the quality of it during the technological (aging) process. Mead was analyzed according with standard LST 1969:2015 Wine and other fermented beverages. Routine methods of analysis. The mead was found: Ethyl alcohol concentration; Total extract content. The results showed that mead with different herbal has significant difference between each other, however there was no significant difference during aging process. The highest concentration of ethyl alcohol was detected in mead with linden blossom – 15.8%, and the maximum total exttract amount 5.7%, was at mead without additives. The concentration of ethyl alcohol and the total amount of exttract correlate with each other the higher the ethyl alcohol concentration is, the lower amount of the total extract