Influence of dry hopping on the characteristics of mead Influence of dry hopping on the characteristics of mead
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The aim of this study was to investigate the changes in the characteristics of two types of meads (MI – mead with Idaho 7 hops and MS – mead with Simcoe hops) subjected to dry hopping, compared to the control M – without added hops. Antioxidant activity was determined based on total phenolic content (TPC), radical-scavenging capacity against DPPH and ABTS, and metal-chelating potential, FRAP and CUPRAC, as well as physicochemical parameters including pH, colour (L*, a*, b*, C*, h, and ΔE) and sensory characteristics. All methods for determining antioxidant activity (DPPH, ABTS, FRAP, CUPRAC) showed a significant increase in the MS variant, with the highest value (P ≤ 0.05) measured with DPPH and FRAP. The TPC in MS and MI was also significantly higher (P ≤ 0.05) compared to the M control. Physicochemical parameters revealed an increased pH value (P ≤ 0.05) in the MI and MS hopped samples compared the control, as well as changes in colour parameters which are specific for the addition of plant extracts. Sensory characteristics showed the most balanced taste and aroma for the MS sample.
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