Abstract: Honey wine, or Mead is a traditional alcoholic beverage made through the fermentation of honey. The process yields high-quality wine whose alcohol content varies based on the number of weeks or months for which the fermentation process is carried out. While there are ways of hastening the production of mead through inoculation with yeasts, the conventional way of preparing authentic mead relies on indigenous microorganisms that are inherent in honey. This study observed the process of producing honey wine from a mixture of honey and water using indigenous microorganisms. In the initial seven days of the fermentation process, various microorganisms from the species Zygosaccharomyces, Torula, Lactobacillus, Bacillus, Clostridium, Enterobacter, Klebsiella, Escherichia coli., and Proteus were isolated, some of which facilitated the fermentation of the honey and water mixture to produce mead. The study evaluated and documented the conditions necessary for fermentation, confirmed the safety of the process and its output, and detailed the physical and biochemical changes that occurred on the initial and final day of the process as a guide for the indigenous processes of producing high-quality mead that is safe for consumption.

Keywords: Honey, mead, fermentation, microorganisms, Alcohol content

How to Cite This Article

APA (7th Edition)

Akinsemolu, A. A., Deborah, A. A., & Arotupin, D. J. (2024). The fermentation of honey to produce honey wine. Ondo Journal of Science, 1(1), 11–29.

MLA (9th Edition)

Akinsemolu, Adenike A., et al. “The Fermentation of Honey to Produce Honey Wine.” Ondo Journal of Science, vol. 1, no. 1, 2024, pp. 11–29.

Chicago (Author-Date)

Akinsemolu, Adenike A., Anjorin A. Deborah, and Daniel J. Arotupin. 2024. “The Fermentation of Honey to Produce Honey Wine.” Ondo Journal of Science 1 (1): 11–29.

Harvard

Akinsemolu, A.A., Deborah, A.A. and Arotupin, D.J., 2024. The fermentation of honey to produce honey wine. Ondo Journal of Science, 1(1), pp.11–29.

IEEE

A. A. Akinsemolu, A. A. Deborah, and D. J. Arotupin, “The fermentation of honey to produce honey wine,” Ondo Journal of Science, vol. 1, no. 1, pp. 11–29, 2024.

License

This article is published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author(s) and source are credited.