Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Mead...

Mead...

Niemes, João Paulo
Da Rosa, Marcos R.
Felsner, Maria L.

Paperback

Chemistry

ISBN10: 6209258263
ISBN13: 9786209258268
Publisher: Our Knowledge Publishing
Published: Nov 16 2025
Pages: 80
Weight: 0.26
Height: 0.19 Width: 6.00 Depth: 9.00
Language: English
This study presents the development and optimization of methodologies for the production and characterization of mead prepared using different types of honey and fermentation processes. In addition, the pH, acidity, moisture content, Brix degree, ash content, moisture content, and total reducing sugar content of the honeys used were characterized, allowing for comparison between them and analysis of the influence of their geographical origin. The same tests were applied to the prepared meads, with the exception of moisture and ash content, and the concentration of 5-HMF was also determined at the end of fermentation, obtaining average values between 0.210 0.041 and 0.839 0.198 g.mL-1. These values show that the drink is within international quality standards for this indicator. This methodology preserves all the beneficial properties of honey in mead, which is not the case with traditional processes. Therefore, this is an excellent option for environmentally protected regions, as bees help pollinate flowers and keep small farmers in the fields, providing better income distribution.

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