The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one) and to apply them in the fermentative process of mead by three yeasts (Saccharomyces cerevisiae Montrachet, Saccharomyces bayanus Premier Blanc and Saccharomyces cerevisiae Safbrew T-58), incubated at 30 °C and 150 rpm for 24 h. The fermentations were carried out in 500 mL Erlenmeyer flasks containing honey must (30 ^oBrix), supplemented with yeast extract (5 g.L⁻¹), malt extract (5 g.L⁻¹), peptone (10 g.L⁻¹), magnesium chloride (0.05 g.L⁻¹), ammonium sulfate (0.3 g. L⁻¹) and ammonium phosphate (0.05 g.L⁻¹), inoculated with an initial culture of 10⁶ cells. mL⁻¹ and incubated at 30 °C for 264 h. A difference in the honey’s melissopalynological profile was observed, as well as a consequent difference in the physicochemical characteristics. Higher cell growth was observed: S. cerevisiae Montrachet (9.5 x 10⁷ cells.mL⁻¹, 72 h), S. bayanus Premier Blanc (9.2 x 10⁷ cells.mL⁻¹, 72 h) and S. cerevisiae Safbrew T-58 (6.1 x 10⁷ cells.mL⁻¹, 96 h), as well as a higher substrate consumption (80.7, 86.3 and 73.8%) and higher ethanol production (14.0, 15.0 and 12.7%), respectively, in the fermentation of the must with dark honey.

目前的工作旨在评估从同一生产时期获得的两种蜂蜜类型（浅色蜂蜜和深色蜂蜜）的生化、物理化学和蜂花粉学特征，并将它们应用于三种酵母（Saccharomyces cerevisiae Montrachet，Saccharomyces bayanus Premier Blanc 和Saccharomyces cerevisiae Safbrew T-58)，在 30 °C 和 150 rpm 下孵育 24 小时。发酵在 500 mL 锥形瓶中进行，该烧瓶含有蜂蜜葡萄汁（30 ^o Brix），并补充有酵母提取物（5 gL ^-1）、麦芽提取物（5 gL ^-1）、蛋白胨（10 gL ^-1）、氯化镁（ 0.05 克^-1)、硫酸铵(0.3g.L ^-1 )和磷酸铵(0.05gL ^-1 )，用10 ^{6 个}细胞的初始培养物接种。mL ^-1并在 30°C 下孵育 264 小时。观察到蜂蜜的蜂花粉特征的差异，以及随之而来的物理化学特征的差异。观察到更高的细胞生长：S. cerevisiae Montrachet (9.5 x 10 ⁷ cells.mL ^-1 , 72 h)、S. bayanus Premier Blanc (9.2 x 10 ⁷ cells.mL ^-1 , 72 h)和S. cerevisiae Safbrew T -58 (6.1 x 10 ^{7 个}细胞.mL ^-1, 96 h)，以及在用黑蜂蜜发酵葡萄汁时，底物消耗量更高（80.7%、86.3% 和 73.8%）和乙醇产量更高（14.0%、15.0% 和 12.7%）。