Mead or honey wine is an alcoholic beverage traditionally produced by the fermentation of a mixture of honey and water. Mead fermentation faces several problems that include sluggish and stuck fermentations, mainly caused by nutrient disequilibrium. In this context, the present study aimed at optimizing the mead fermentation process based on three nutritional factors: nitrogen, minerals, and vitamins, evaluating their effect on several fermentation parameters. The experiments included a response surface methodology (RSM) experiment, and the evaluation of specific minerals on mead parameters: fermentation rate, biomass, final residual sugars, ethanol, glycerol/ethanol ratio, volatile acidity, total acidity, and residual nitrogen. The results showed that the models established by the RSM were adequate for predicting mead fermentation and physic-chemical parameters. Mead´s fermentation rate, ethanol, glycerol/ethanol ratio, total acidity, and residual nitrogen were significantly influenced by nitrogen and minerals supplementation, while fermentation rate and volatile acidity were influenced by nitrogen and vitamins supplementation. An “all minus one” experiment showed that potassium addition is essential from healthy mead fermentation. Considering all the variables analyzed, the optimal conditions for mead fermentation include nitrogen supplementation to achieve 150 mg.L−1 YAN, the addition of minerals, in order to obtain at least 600 mg.L−1 potassium, and supplementation with a vitamin complex.

中文翻译：

---

响应面法研究氮、矿物质和维生素补充剂对蜂蜜酒生产的影响

蜂蜜酒或蜂蜜酒是传统上通过蜂蜜和水的混合物发酵生产的酒精饮料。蜂蜜酒发酵面临几个问题，包括发酵缓慢和停滞，主要是由养分不平衡引起的。在此背景下，本研究旨在优化基于三个营养因素的蜂蜜酒发酵过程：氮、矿物质和维生素，评估它们对几个发酵参数的影响。实验包括响应面方法 (RSM) 实验，以及对特定矿物质对蜂蜜酒参数的评估：发酵速率、生物量、最终残留糖分、乙醇、甘油/乙醇比率、挥发性酸度、总酸度和残留氮。结果表明，RSM 建立的模型足以预测蜂蜜酒发酵和理化参数。米德发酵速率、乙醇、甘油/乙醇比、总酸度和残留氮受氮和矿物质补充的显着影响，而发酵速率和挥发性酸度受氮和维生素补充的影响。一项“全减一”实验表明，钾的添加对于健康的蜂蜜酒发酵至关重要。考虑到所有分析的变量，蜂蜜酒发酵的最佳条件包括补充氮以达到 150 mg.L-1 YAN，添加矿物质以获得至少 600 mg.L-1 钾，以及补充维生素复合物. 总酸度和残氮受氮和矿物质补充的显着影响，而发酵速率和挥发性酸度受氮和维生素补充的影响。一项“全减一”实验表明，钾的添加对于健康的蜂蜜酒发酵至关重要。考虑到所有分析的变量，蜂蜜酒发酵的最佳条件包括补充氮以达到 150 mg.L-1 YAN，添加矿物质以获得至少 600 mg.L-1 钾，以及补充维生素复合物. 总酸度和残氮受氮和矿物质补充的显着影响，而发酵速率和挥发性酸度受氮和维生素补充的影响。一项“全减一”实验表明，钾的添加对于健康的蜂蜜酒发酵至关重要。考虑到所有分析的变量，蜂蜜酒发酵的最佳条件包括补充氮以达到 150 mg.L-1 YAN，添加矿物质以获得至少 600 mg.L-1 钾，以及补充维生素复合物. 一项“全减一”实验表明，钾的添加对于健康的蜂蜜酒发酵至关重要。考虑到所有分析的变量，蜂蜜酒发酵的最佳条件包括补充氮以达到 150 mg.L-1 YAN，添加矿物质以获得至少 600 mg.L-1 钾，以及补充维生素复合物. 一项“全减一”实验表明，钾的添加对于健康的蜂蜜酒发酵至关重要。考虑到所有分析的变量，蜂蜜酒发酵的最佳条件包括补充氮以达到 150 mg.L-1 YAN，添加矿物质以获得至少 600 mg.L-1 钾，以及补充维生素复合物.