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Sparkling mead is obtained by secondary fermentation of the mead involving the addition of starter yeast culture, sucrose, nutrients and fining agents. The aim of this study was to evaluate the effect of different fining agents (tannins vs combined fining agents) on the volatile composition of sparkling mead. Sparkling mead was produced from a base mead using a commercial yeast strain (Saccharomyces bayanus) and the volatile compounds were determined by gas chromatography–flame ionisation detection and gas chromatography–mass spectrometry. Thirty six volatile compounds were quantified and the major groups were alcohols (73.2%), acetates (19.1%), carbonyl compounds (5.5%) and ethyl esters (1.2%), represented by 3-methyl-1-butanol, ethyl acetate, acetaldehyde and monoethyl succinate, respectively. The remaining compounds were present at 1, with ethyl octanoate and ethyl hexanoate contributing to the aroma of sparkling mead, with fruity, strawberry and sweet notes. The combined fining agents caused a marked decrease in the concentration of volatile compounds compared with tannins. In general, 3-ethoxy-1-propanol, ethyl lactate, ethyl octanoate, diethyl succinate, diethyl malate, monoethyl succinate, 2-methylpropanoic acid, hexanoic acid, octanoic acid, acetaldehyde, acetoin, furfural, benzaldehyde, 5-hydroxymethylfurfural, trans-furan linalool oxide, cis-furan linalool oxide and 4-oxo-isophorone decreased in concentration. Conversely, 1-propanol and 2-methylpropanoic acid (tannins) and ethyl butyrate (combined fining agents) increased in concentration. The remaining volatile compounds were not affected. Significant differences (p < 0.05) were found for 19 volatile compounds independently of the type of fining agents used. ; O. Anjos thanks Centro de Estudos Florestais that is a research unit funded by Foundation for Science and Technology (FCT, Portugal; UID/AGR/UI0239/2013). A. Pascoal would like to thank FCT, Portugal, Programa Operacional Pontencial Humano and the European Union for his postdoctoral grant (SFRH/BPD/91380/ 2012). The authors also are grateful to the Centre of Molecular and Environmental Biology, funded by FCT, UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) and by the ERDF through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. This study was also supported by FCT under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. ; info:eu-repo/semantics/publishedVersion

Copyright © 2017 The Institute of Brewing & Distilling Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatograph–flame ionization detector and gas chromatography–mass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values > 1, representing those with a major impact on the aroma of mead. Significant differences (p 0.05) were observed for remaining compounds. Copyright © 2017 The Institute of Brewing & Distilling. ; A. Pascoal would like to thank Fundação para a Ciência e Tecnologia (FCT), Programa Operacional Pontencial Humano and European Union for his postdoctoral grant (SFRH/BPD/91380/ 2012). The authors are grateful to FCT, Portugal and Fundo Europeu de Desenvolvimento Regional (FEDER) under Programme PT2020 for financial support to Centro de Investigação de Montanha (CIMO) (UID/AGR/00690/2013). This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT I.P. and by the European Regional Development Fund (ERDF) through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. ; info:eu-repo/semantics/publishedVersion

Mead, one of the oldest fermented drinks, is derived from the fermentation of diluted honey by yeasts. In the context of wine production, several procedures are applied to stabilize the beverage and to improve its organoleptic properties. This study aims to evaluate the impact of adding fining agents on the production of mead. In general, the best results were obtained for the samples containing just one fining agent instead of two combined. However, the best performance was obtained for the combined fining agents (bentonite + gelatine + egg albumin). Tannins decreased significantly the content of volatile compounds. On the other hand, silica appears to be the best fining agent, resulting in the lowest loss of volatile compounds. Thirty-six volatile compounds were determined by gas chromatographflame ionization detector and gas chromatographymass spectrometry, including alcohols (42.5%), carbonyl compounds (40.4%), acetates (14.4%) and esters (1.8%). Eleven volatile compounds had odour activity values >1, representing those with a major impact on the aroma of mead. Significant differences (p 0.05) were observed for remaining compounds. ; A. Pascoal would like to thank Fundação para a Ciência e Tecnologia (FCT), Programa Operacional Pontencial Humano and European Union for his postdoctoral grant (SFRH/BPD/91380/2012). The authors are grateful to FCT, Portugal and Fundo Europeu de Desenvolvimento Regional (FEDER) under Programme PT2020 for financial support to Centro de Investigação de Montanha (CIMO) (UID/AGR/00690/2013). This work was supported by the strategic programme UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569) funded by national funds through the FCT I.P. and by the European Regional Development Fund (ERDF) through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização. ...

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3-4.0 g/100 g) and melezitose (1.5-2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50 values of scavenging ABTS (2,2' - azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50 values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics. ; Fundacao para a Ciencia e Tecnologia for Research Center [UID/BIM/04773/2013 CBMR 1334, UID/AGR/00239/2013, UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569)]; ERDF through the COMPETE - Programa Operacional Competitividade e Internacionalizacao (POCI)

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality characterization, as well as antioxidant activity assessment. From a quality point of view, almost all samples were within the limits established by Codex Alimentarius, and/or the European legislation. All samples presented predominance of B. spinosum pollen (more than 48%). Relatively high levels of trehalose (1.3–4.0 g/100 g) and melezitose (1.5–2.8 g/100 g) were detected. Those sugars, not common in monofloral honeys, could be used as an important factor to discriminate zandaz honey. Flavonoid content correlated positively with the honey color, melanoidin and polyphenol content, and negatively with the IC50values of scavenging ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals, while proline amount correlated negatively with IC50values of nitric oxide scavenging activity and chelating power. This correlation supports the use of anti-oxidant activities as important variables for PCA (principal component analysis). Both components explained 70% from the given data, and showed certain homogeneity upon analyzed samples independent of the region, suggesting the importance of B. spinosum nectar in the resulting honey characteristics. ; The authors are grateful to Fundação para a Ciência e Tecnologia for Research Center Grant UID/BIM/04773/2013 CBMR 1334; UID/AGR/00239/2013; UID/BIA/04050/2013 (POCI-01-0145-FEDER-007569); and to ERDF through the COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI). ; info:eu-repo/semantics/publishedVersion

"Bee pollen" is pollen collected from flowers by honey bees. It is used by the bees to nourish themselves, mainly by providing royal jelly and brood food, but it is also used for human nutrition. For the latter purpose, it is collected at the hive entrance as pellets that the bees bring to the hive. Bee pollen has diverse bioactivities, and thus has been used as a health food, and even as medication in some countries. In this paper, we provide standard methods for carrying out research on bee pollen. First, we introduce a method for the production and storage of bee pollen which assures quality of the product. Routine methods are then provided for the identification of the pollen's floral sources, and determination of the more important quality criteria such as water content and content of proteins, carbohydrates, fatty acids, vitamins, alkaloids, phenolic and polyphenolic compounds. Finally, methods are described for the determination of some important bioactivities of bee pollen such as its antioxidant, anti-inflammatory, antimicrobial and antimutagenic properties. Métodos estándar Para la investigación del polen El "polen de abeja" es el polen recogido de las flores por las abejas melíferas. El polen de abeja es utilizado para nutrir a las propias abejas, principalmente para proporcionar jalea real y alimento para las crías, pero también se utiliza para la nutrición humana. Para este último fin, se recoge en la entrada de la colmena en forma de gránulos que las abejas llevan a la colmena. El polen de abeja tiene diversas bioactividades, por lo que se hautilizado como alimento para la salud, e incluso como medicamento en algunos países. En este artículo, proporcionamos métodos estándar para llevar a cabo investigaciones sobre el polen de abeja. En primer lugar, presentamos un método de producción y almacenamiento de polen de abeja que garantiza la calidad del producto. A continuación, se ofrecen métodos de rutina para la identificación de las fuentes florales del polen y la determinación de los criterios de calidad más importantes, como el contenido de agua y de proteínas, carbohidratos, ácidos grasos, vitaminas, alcaloides y compuestos fenólicos y polifenólicos. Por último, se describen métodos para la determinación de algunas bioactividades importantes del polen de abeja, como sus propiedades antioxidantes, antiinflamatorias, antimicrobianas y antimutagénicas. ; The COLOSS (Prevention of honey bee COlony LOSSes) Association aims to explain and prevent massive honey bee colony losses. It was funded through the COST Action FA0803. COST (European Cooperation in Science and Technology) is a unique means for European researchers to jointly develop their own ideas and new initiatives across all scientific disciplines through trans-European networking of nationally funded research activities. Based on a pan-European intergovernmental framework for cooperation in science and technology, COST has contributed since its creation more than 40 years ago to closing the gap between science, policy makers and society throughout Europe and beyond. COST is supported by the EU Seventh Framework Program for research, technological development and demonstration activities (Official Journal L 412, 30 December 2006). The European Science Foundation as implementing agent of COST provides the COST Office through an EC Grant Agreement. The Council of the European Union provides the COST Secretariat. The COLOSS network is now supported by the Ricola Foundation – Nature & Culture. Figures 26–28 are reproduced from Sawyer (1981) with the permission of the publishers University College Cardiff Press and Northern Bee Books. Lidia Barreto and J Nordi wish to thank the Apiculture Research Center of Taubate University (UNITAU-SP/Brazil) and Agriculture Secretary of Bahia State (SEAGRI-BA/ BRAZIL). Maria Campos wishes to thank (UI0204): UIDB/ 00313/2020, Center of Chemistry from Faculty of Sciences and Technology of University of Coimbra, Portugal. Of elia Anjos wishes to thank to Forest Research Centre, a research unit funded by Fundac¸~ao para a Ci^encia e a Tecnologia I.P. (FCT), Portugal (UIDB/00239/2020), and to Centro de Biotecnologia de Plantas da Beira Interior for the OPUS software availability. Norma Almaraz Abarca thanks to the Instituto Politecnico Nacional for financial and logistic support. Manuel Chica and Pascual Campoy wish to thank the APIFRESH project. APIFRESH has been co-funded by the European Commission under the R4SMEs 7th Framework Program. Olena Lokutova thanks the Austrian Institute of beekeeping, Dr H Pehhacker and the same members of the Institute H Hagel and E H€uttinger for conducting photomicroscopic studies and pollen analysis Ukrainian samples of pollen loads, which were the basis of the atlas of pollen "honey plants" of Ukraine. Olena is grateful also to Polish colleagues Z Warakomska (Department of Botany University of Lublin) and D Teper (Polish Institute of beekeeping) for their professionalism and consultations to determine the botanical origin of some Ukrainian honey. Also thanks to their scientific advisers' academician G Bogdanov (National Academy of Agrarian Sciences of Ukraine), Prof. V Polishuk (Department of beekeeping National University of Life and Environmental Sciences of Ukraine) and O Martynyuk (M.G. Kholodny Institute of Botany, Kiev, Ukraine) for his helpful co-operation in the field of beekeeping and palinology. Janka Nozkova wishes to thank the Operational Program Research and Development of the European Regional Development Fund in the frame of the project "Support of technologies innovation for special bio-food products for human healthy nutrition" (ITMS 26220220115) and also by the Excellence Center for Agrobiodiversity Conservation and Benefit – project implemented under the Operational Program Research and Development financed by European Fund for Regional Development ITMS 26220120015 (Slovak Republic) and all colleagues from Institute of Biodiversity and Biosafety, Slovak University of Agriculture in Nitra for their help with image analysis. Ananias Pascoal, Georgina Tolentino and Let ıcia Estevinho would like to thank Fundac¸~ao para a Ci^encia e Tecnologia (FCT), Programa Operacional Pontencial Humano (POPH) and European Union (EU) for his Postdoctoral grant SFRH/BPD/91380/2012. Wiebke Sickel, Markus Ankenbrand, Gudrun Grimmer, Frank F€orster, Ingolf Steffan-Dewenter and Alexander Keller thank the financial support by the DFG Collaborative Research Center 1047, Insect Timing. MJA was further supported by a grant of the German Excellence Initiative to the Graduate School of Life Sciences of the University of W€urzburg. They are grateful to the members of the Departments of Animal Ecology and Tropical Biology; Bioinformatics; and Human Genetics, University of W€urzburg, for constructive input on the design of the workflow. Additionally thank to the Department of Human Genetics, especially S. Rost, for granting access to the Illumina MiSeq device. Zivoslav Te si c, Mirjana Mosi c, Aleksandar Kosti c, Mirjana Pe si c, Du sanka Milojkovi c-Opsenica thank the Ministry of Education, Science and Technological Development of Serbia, Grants 172017 and TR 31069. Gina Tolentino would like to thank the Mountain Research Center (CIMO), Agricultural College of Bragança, Polytechnic Institute of Braganc¸a for his research grant in the project titled " Development of new bee products in biological production way." ; info:eu-repo/semantics/publishedVersion