Research On Brewing Technology Of Mead

Mead is a kind of alcoholic beverage,using honey as raw material.In the mead,not only the nutrition components and health function of natural honey were preserved,but also the content of the important phycsiological activity substances was improved,such as amino acids,vitamins, minerals.There is very highly nutritious value in the mead.In order to brew the higher alcohol degree mead,a yeast strain suitable for the mead was isolated.The fermentation techniques of mead were also studied and the ideal process parameters of the brewing of mead were obtained in this paper.1 Through the.study on the isolation and screening of yeast which was suitable for the mead,the stains of 1,6,11,15 which had short time of beginning fermentation,high capability of alcohol fermentation and good capability of producing flagrant were isolated in the preliminary screening. The four selected stains were chosen in the secondary screening.Their temperature resistance capability,alcohol resistance capability,acid resistance capability,sugar resistance capability, fermentation capability and fermentation properties were determined.The results showed that the stain 6 could tolerate the condition of 18%(V/V)alcohol content in fermentation liquid.It also could grow and reproduce very well in the environment where the acidity was high(pH3.0-5.0). Under the same condition,its ester-producing capability,sugar-reducing capability and integral flavor of the brewing mead were also better than the others.It showed that the stain 6 could apply completely to mead production,because it conformed to the production of mead not only in the conditions of growth and reproduction,but also the fermentation conditions.2 According to the research on the stain 6,the results showed that the optimal growing parameters of the stain 6 were as follows:temperature at 30℃,pH value as 4.0,inoculation quantity as 10%.Temperature,inoculation quantity and pH value had some effects on growth diagram.3 Through study on the brewing technology of mead,the results were as follows:3.1 Respectively using three different fermentation methods to ferment honey mash,the results showed that the effect of partial closed fermentation was the best.3.2 The results showed that the ideal fermentation parameters of mead were as follows: fermentation temperature at 22℃,pH value as 3.5,inoculation quantity of yeast as 8%,initial sugar content as 20%,addition of NaHSO3 as 60mg/L and addition of NH₄Cl as 1.1%.3.3 Comparison test between the 2 kinds of honeydew.The initial sugar content of one was 20%.The other was 15%and then was adjusted to 20%by adding sugar.The results indicated that the fermentation result of using honey as material performed better than adding sugar's.3.4 Through study on the fed-batch times in the brewing technology of mead,the results indicated that the quality of mead was better when adding twice.3.5 According to the study on the addition of honey and the interval time,equations were established.The first adding equation:y=0.2972X₁+2.4217X₂-0.0016X₁²-0.1291X₂²-0.0199X₁X₂The second adding equation:y=13.8758+0.2142X₁+0.1212X₂-0.0038X₁²-0.0109X₁X₂The first adding parameters were determined as follows:on day 5.3 and addition as 66.3mL/L.The second adding parameters were determined as follows:after 2 days of the first and addition as 25.3mL/L.3.6 Study on the clarification effect of clarifier in the mead,the results showed that the clarification effect was better when the addition of agar was 0.5g/L.