Analysis of Amino Acids in Aqueous Solution of Honey and Honey Wines

Abstract

This study explores the influence of amino acids released during pollen fermentation on the sensory attributes of honey wine. Fermented and non-fermented pollen were introduced into a 20% aqueous honey solution prior to alcoholic fermentation. Analysis revealed a decrease in amino acid levels post-fermentation, accompanied by an increase in higher alcohols, ethers, and acetaldehydes compared to the control. Notably, honey wine fermented with fermented flower pollen exhibited heightened volatile substance content, enhancing its taste and aroma profile. These findings underscore the significant role of pollen fermentation in shaping the sensory characteristics of honey wine