Mead production optimization

Despite the excellent properties of honey, mead production faces several problems, namely, delays and pouts fermentations, lack of product uniformity, and production of yeast off-flavors. Many factors might be related with these problems, such as honey variety, temperature, medium composition (vitamin and nitrogen content), fermentative yeast, and pH. Due to all these factors, mead production has decreased over the years. To overcome this situation, more research is needed to optimize the production of this beverage. 

Mead is a traditional alcoholic beverage obtained by fermenting mead wort that contains 8-18% (v/v) ethanol. Its production has been known since ancient times. However, mead fermentation and maturation requires an extended period, often lasting several months to years. Mead still remains a relatively empirical and manual exercise, requiring large capacity vessels and the investment of considerable capital in terms of the raw material. In addition, the fermentation rate depends on several factors, such as honey variety, yeast strain, yeast nutrition, and pH. Due to the lack of scientific investigation, mead production has suffered in comparison with other alcoholic beverages and so more research is needed to optimize the production process. 

Due to the high sugar contents involved in the mead production, fermentation tends to be slow and requires a yeast strain as well as pH, temperature, and growth conditions that are optimal. 

Mendes-Ferreira, A., Cosme, F., Barbosa, C., Falco, V., Ines, A., and Mendes-Faia, A. (2010). Optimization of honey-must preparation ad alcoholic fermentation by Saccharomyces cerevisiae for mead production. Int. J. Food Microbiol. 144,193-198. 

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