Abstract
In order to ferment honey it is necessary to add in the fermentation environment some substances with the role of adjuvants, to improve the honey must composition and to help the fermentation process. There were tested 2 different combination of adjuvants which were analyzed in the fermentation process. Also the physical and chemical properties of the final products were analyzed. After establishing the most suitable mix of adjuvants it was necessary to test the right dosage of the yeast used to metabolized sugars: Saccharomyces cerevisiae, in order to obtain appropriate organoleptic properties.
Highlights
Honey must represents a fascinating environment totally unexplored, its fermentation being different by grape must fermentation
In particular fructose and glucose have been converted to an extent of more than 95 %
Sugar degradation values were very close: sample inoculated with 0.10 g l-1 – 78% carbohydrates percentage degradation; sample with 0.15 g l-1 – 83% degradation and sample inoculated with 0.20 g l-1
Summary
Honey must represents a fascinating environment totally unexplored, its fermentation being different by grape must fermentation. The biochemical composition varies from one to another type of honey being directly influenced by changes in environmental factors – is difficult to obtain from a batch to another a finished product that meets the same biochemical and sensory characteristics. Because of this variables a lengthy and rigorous study is required to examine the depth and aspects that affect the production of mead, researching the raw material and the affecting factors ending with the production process and how it can be optimized (Şarba et al 2014). It could have deleterious side effects on the fermentation performance or on the flavor profile of the final beverage (Verbelen et al 2009)
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