Effect of heat treatment and storage conditions on mead composition.

The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks.

Determination of phenolic compounds and hydroxymethylfurfural in meads using high performance liquid chromatography with coulometric-array and UV detection.

The objective of this study was the determination of 25 phenolic compounds in different mead samples (honeywines) using high performance liquid chromatography (HPLC) with coulometric-array detection and in case of hydroxymethylfurfural with UV detection. Our method was optimized in respect to both the separation selectivity of individual phenolic compounds and the maximum sensitivity with the electrochemical detection. The method development included the optimization of mobile phase composition, the pH value, conditions of the gradient elution and the flow rate using a window-diagram approach.