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


  • Zaza Baazov Faculty of Agricultural, Natural Sciences and Technologies of Iakob Gogebashvili Telavi State University, Georgia


pollen fermentation, honey wine, honey, amino acids, alcoholic fermentation, volatile components


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.


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How to Cite

Baazov, Z. . (2024). Analysis of Amino Acids in Aqueous Solution of Honey and Honey Wines. International Journal of Biological Engineering and Agriculture, 3(2), 76–81. Retrieved from