Honey composition

This chapter presents a comprehensive review of previous research on mead production. It will focus on honey characterization and mead production. The first section covers honey composition and the way this affects honey properties, as well as important parameters that are indicators of honey quality. The second section discusses mead production, including fermentative microorganisms, fermentation conditions, and required postfermentation adjustments and maturation conditions. The final section focuses on the problems that must be surpassed and what the future holds for mead production. 

A. Honey composition and its relation with physicochemical properties... 

Honey composition varies, depending on floral origin, the climate, environmental and seasonal conditions, as well as agricultural practices (Al-Mamary et al., 2002 Anklam, 1998 Arraez-Roman et al., 2006 Azeredo et al., 2003 Baltrusaityte et al., 2007 Kii iik et al., 2007). Honey contains about 200 different substances (Al-Mamary et al., 2002 Arraez-Roman et al., 2006 Kiigiik et al., 2007), carbohydrates being the main constituents, followed by the minerals, proteins, vitamins, lipids, organic acids, amino acids (Finola et al., 2007), phenolic compounds (flavonoids and phenolic acids), and other phytochemicals (Bertoncelj et al., 2007). 

As honey composition varies, mead producers must take this into account when adding supplements to create optimal fermentation... 

Ruiz-Matute, A.I. Weiss, M. Sammataro, D. Finely, J. Sanz, M.L. (2010). Carbohydrate composition of high-fructose corn syrups (HFCS) used for bee feeding effect on honey composition. Journal of Agricultural and Food Chemistry, Vol. 58, p.7317-7322, ISSN 0021-8561... 

Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins... 

Chemical Composition and Analytical Methods for Discrimination of the Botanical and Geographical Origins of Honeys... 

TABLE 3.1 Usual chemical compositions as markers and analytical techniques for discriminating geographical or botanical origins of honeys... 

III. CHEMICAL COMPOSITION AND ANALYTICAL METHODS FOR DISCRIMINATION OF THE BOTANICAL AND GEOGRAPHICAL ORIGINS OF HONEYS... 

Honey has been produced in Lithuania since the ancient times. Baltrusaityte et ah (2007a,b) recently reported antimicrobial and antioxidant properties of Lithuanian honeys. Kaskoniene et ah (2010) characterized the carbohydrate composition of Lithuanian honeys obtained from various sources and determined if there was any relationship between pollen content and the content of the carbohydrate in the honey. 

Amiot, M. Aubert, S., Gonnet, M., and Tacchini, M. (1989). Phenolic composition of honeys Preliminary study on identification and group quantification. Apidologie 20, 115-125. 

Bonaga, G. and Giumanini, A. G. (1986). Chemical composition of chestnut honey Analysis of the hydrocarbon fraction. J. Apicult. Res. 25,113-120. 

Bouseta, A., Scheirman, V., and Collin, S. (1996). Flavor and free amino acid composition of lavender and eucalyptus honeys. /. Food Sci. 61, 683-694. 

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