Optimization of honey wort fermentation in double mead technology
1993
Wzorek, W. | Konieczna, E. | Szymanska, K. | Bugajewska, A. (Agricultural University, Warsaw (Poland). Dept. of Fermentation and Fruit and Vegetable Technology)
Yeasts S. bayanus and S. cerevisiae were selected as the most useful for honey worts fermentation. They produced alcohol in the amount ranging from 14.8 to 16.2 percent at 10 or 5 percent mother yeasts upon optimal fermentation conditions which were: total sugar content at the start 300-320 g/l, honey sweetening during fermentation up to the total sugar content 350-370 g/l, temperature not exceeding 22 degrees C
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