The content and composition of phenols are among the main characteristics which differentiate the hydromel from other alchoholic beverages. These compounds in the hydromel are substantially those present in the honey from which it is made by dilution and fermentation. The comparison of phenolic compounds of hydromel with those of honey, where they are present as flavonoids aglicones and free phenolic acids, may give information both on the origin of this alchoholic beverage and the evolution of these compounds during the fermentation, clarification and storage. In this paper is presented a simple analytical method for the extraction and separation of phenolic compounds of honey and hydromel, based on solid phase extraction and interaction of phenolic compounds with metal ions.
Separazione di composti fenolici dell'idromele e loro confronto con quelli del miele di origine
ANDREONI, NARCISO
2004-01-01
Abstract
The content and composition of phenols are among the main characteristics which differentiate the hydromel from other alchoholic beverages. These compounds in the hydromel are substantially those present in the honey from which it is made by dilution and fermentation. The comparison of phenolic compounds of hydromel with those of honey, where they are present as flavonoids aglicones and free phenolic acids, may give information both on the origin of this alchoholic beverage and the evolution of these compounds during the fermentation, clarification and storage. In this paper is presented a simple analytical method for the extraction and separation of phenolic compounds of honey and hydromel, based on solid phase extraction and interaction of phenolic compounds with metal ions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
