Effect of additives on the fermentative ability of commercial dry yeast in the production of mead Effect of additives on the fermentative ability of...
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Abstract
Honey contains many monosaccharides as fermentation materials for mead production, but little nitrogen or minerals. Consequently, the quality of the final product is inconsistent owing to a lack of nutrients. Here, we sought to identify valuable additives that can be used as nutrient sources for efficient mead production. We examined the effects of diammonium hydrogen phosphate, ammonium sulfate, and salts on the alcoholic fermentation of honey must by dry yeast. The results showed that the alcohol concentration in the mead increased with the addition of diammonium hydrogen phosphate but decreased with the addition of ammonium sulfate. The addition of salts such as potassium chloride, potassium dihydrogen phosphate, magnesium chloride, magnesium sulfate, or sodium chloride increased the alcohol concentration, whereas the addition of sodium carbonate or calcium chloride inhibited fermentation. Our findings indicate that the addition of diammonium hydrogen phosphate, potassium chloride, potassium dihydrogen phosphate, magnesium chloride, magnesium sulfate, and sodium chloride is effective in the production of mead using. the dry yeast employed in this study.
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