Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage

Abstract

Pyment is a type of mead that is produced from the alcoholic fermentation of a honey solution with the addition of grape juice. Due to the demand for new beverages, pyment can be a profitable alternative for both grape and honey producers. Therefore, this work aimed to characterize the aromatic and physicochemical composition of pyments. The pyments were prepared with addition of 10, 20 and 30% of Moscato juice, and compared with Moscato wine and traditional mead. The results showed an increase in the fermentation rates of Moscato-pyments, indicating that the addition of Moscato juice reverses the low fermentative vigor often reported in mead fermentations. Physicochemical parameters showed an increase in total acidity and a decrease in residual sugar and alcohol, depending on Moscato juice concentration. Moscato-pyments showed an intermediate concentration of volatile compounds between the traditional mead and Moscato wine, with a better balance between fruity, floral and buttery, manifesting characteristic aromas of wines made with Moscato grapes and simultaneously, exposing characteristic aromas of honey. The sensory analysis reveals a significant difference between mead, pyments and Moscato wine. In general, pyments were considered, by the panelists, as the most equilibrated with intermediary aroma intensity, floral, fruity and honey aromas, and good persistence in the mouth.

Keywords: Mead; Moscato; Physiochemical characteristics; Sensory analysis; Volatile compounds.

Fig. 1

Fermentation kinetics of mead, Moscato wine, and pyments with 10, 20, and 30% Moscato juice. Values are mean of three replications

Fig. 2

Principal component analysis (PC) based on OAV indexes (> 1) of volatile compounds a of mead (circle), pyments with 10% (yellow circle), 20% (blue circle) and 30% of Moscato juice (red circle), and Moscato wine (green circle), and b contribution of the variables for PCA scores: 2-phenilethanol (A); 1-dodecanol (B); hexanoic acid (C); octanoic acid (D); decanoic acid (E); dodecanoic acid (F); isoamyl acetate (G); hexyl acetate (H); phenylethyl acetate (I); ethyl hexanoate (J); ethyl octanoate (K); ethyl decanoate (L); ethyl dodecanoate (M); ethyl 9-decenoate (N); linalool (O); hotrienol (P); citronellol (Q); α-terpineol (R); limonene (S); geraniol (T); acetaldehyde (U) e vinil guaiacol (V) (Color figure online)

Fig. 3

Sensory evaluation of mead, pyments and Moscato wine. a olfactory and flavor sensory attributes, and b general acceptance. Data are mean values, and different letters represent significant differences at p < 0.05 by the Tukey’s test