Effect of honey origin and yeast type on the bioactive compounds in mead

Mead is a type of wine made from honey and water, and its quality can vary depending on several factors, such as honey origin and yeast type. The quality of the honey used to make mead is crucial to its overall taste and aroma. Locally-sourced honey is generally preferred for making mead. The aim of research was to evaluate effect of honey origin and yeast type on the quality of mead. Must was prepared using honey, water and Japanese quince juice. In the first stage of the research five types of yeasts were tested, namely, Uvaferum CM (Eaton), Lalvin EC1118™ Lalvin ICV K1-V1116™, Lalvin 71B™(Lallemand) and M05 Mead yeast (Mangrove Jack’s). In the second stage honey of different origin, namely, buckwheat, linden, rapeseed, spring flower, heather, vetch, and multifloral were tested. Mead was fermented for four weeks and for all samples the total phenol and flavonoid content, and antiradical activity was evaluated. The total highest phenols content was presented by a sample fermented with Lalvin ICV K1-V1116™ whereas the lowest for sample fermented with Mead yeast. Total phenol compounds are an important ingredient in honey wines as they promote sensory and qualitative properties such as taste, aroma and astringent taste. The highest flavonoid content was in sample fermented with Lalvin 71B™ yeast, whereas the highest antiradical activity was determined in samples fermented with Mead yeast and Lalvin 71B™. Significantly higher phenol content was determined in samples made from buckwheat honey. Mead is a source of bioactive compounds and selection of honey and yeast type is significant for increasing mead bioactivity.