Influence of nitrogen, minerals and vitamins supplementation on honey wine production using response surface methodology

Abstract

Mead or honey wine is an alcoholic beverage traditionally produced by the fermentation of a mixture of honey and water. Mead fermentation faces several problems that include sluggish and stuck fermentations, mainly caused by nutrient disequilibrium. In this context, the present study aimed at optimizing the mead fermentation process based on three nutritional factors: nitrogen, minerals, and vitamins, evaluating their effect on several fermentation parameters. The experiments included a response surface methodology (RSM) experiment, and the evaluation of specific minerals on mead parameters: fermentation rate, biomass, final residual sugars, ethanol, glycerol/ethanol ratio, volatile acidity, total acidity, and residual nitrogen. The results showed that the models established by the RSM were adequate for predicting mead fermentation and physic-chemical parameters. Mead´s fermentation rate, ethanol, glycerol/ethanol ratio, total acidity, and residual nitrogen were significantly influenced by nitrogen and minerals supplementation, while fermentation rate and volatile acidity were influenced by nitrogen and vitamins supplementation. An “all minus one” experiment showed that potassium addition is essential from healthy mead fermentation. Considering all the variables analyzed, the optimal conditions for mead fermentation include nitrogen supplementation to achieve 150 mg.L−1 YAN, the addition of minerals, in order to obtain at least 600 mg.L−1 potassium, and supplementation with a vitamin complex.