ReviewMolecules (Basel, Switzerland)2014
Developments in the fermentation process and quality improvement strategies for mead production.
Review in Molecules (Basel, Switzerland), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 98 citations in OpenAlex.
- Stage-Associated Physicochemical and Chemical Profiles of a Single Production Run ofFoods (Basel, Switzerland) · 2026Article
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- Shelf Life and Sensory Profile of Potentially Probiotic Mead Obtained by Co-Fermentation of Water Kefir andFoods (Basel, Switzerland) · 2025Article
- Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.Molecules (Basel, Switzerland) · 2025Article
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Water kefir in co-fermentation withFood science and biotechnology · 2024Article
- The Impact of Furfural on the Quality of Meads.Molecules (Basel, Switzerland) · 2023Article
- How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?Food technology and biotechnology · 2023Review
- Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome.Microorganisms · 2023Review
- Aromatic and sensorial characterization of "Moscato pyments": an innovative beverage.Journal of food science and technology · 2022Article
- Rice (Food technology and biotechnology · 2022Article
- Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.Journal of food science and technology · 2020Article
- Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or withoutMolecules (Basel, Switzerland) · 2020Article
- Physicochemical and Sensorial Characterization of Honey Spirits.Foods (Basel, Switzerland) · 2017Article
- Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity.Molecules (Basel, Switzerland) · 2017Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mead is a traditional alcoholic drink derived from the fermentation of diluted honey in the presence of appropriate yeast. Its modern production, in general terms, involves the addition of nutrients to initial diluted honey, pasteurization, yeast inoculation, fermentation and removal of impurities. Undesirable events along the process have been reported; among them, we highlight: delayed or arrested fermentations, modified and unpleasant sensory and quality parameters of the final product. These problems have been linked to the inability of yeasts to accomplish their role in extreme growth conditions. Emphasis has also been placed on the long fermentation times required, ranging from weeks to months, particularly when traditional procedures are applied and when the honey concentration is low. A series of alterations to the must and technological changes have been proposed in order to optimize the mead production process. In this context, this review examines the evidence that aims to improve meads' quality and make the production process easier and more efficient, by clarifying the source of unexpected events, describing the implementation of different fermentative microorganisms and using new methodologies.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.