Optimization of the fermentation process for mead production: a review

Abstract

Honey is a food product characterized by being viscous, aromatic and with a high concentration of glucose and fructose sugars, produced by bees and has been used for centuries in the preparation of drinks. Mead is the product obtained by fermenting the mead wort and water, with high added value, which can be added from fruits, herbs and spices. Mead is one of the oldest alcoholic beverages consumed by man and is part of the history of many civilizations. Currently in many countries of the world its production and consumption is quite considerable, being a product of high added value. The production of mead still occurs in an artisanal manner, demonstrating the need for research that improves, optimizes and reduces the costs of the productive process. The processing depends on many factors, among them the composition of the honey, the yeast used, the fermentation methods and parameters and the additives, factors directly interfere in its sensory quality. This article will address the aspects related to the production and optimization of the process for obtaining mead, with techniques that have been used in scientific research to ensure reduction of fermentation time and a quality final product, such as use of different raw materials, innovative supplements, process steps and methods.