Mead fermentation parameters: Optimization by response surface methodology

Introduction. This article presents the development of mathematical models related to effect initial content dry matter, yeast, and yeast energizer on fermentation rate, alcohol content, matter in finished product – mead.
 Study objects methods. The were developed by using response surface methodology (RSM). contents tested concentration ranges 150–600 mg/L, 16.3–24.4%, 140–500 respectively. starting substrates used honeydew honey 10% apple juice. Yeast was rehydrated added different amounts obtain required concentrations. Initial concentrations measured a refractometer. At end fermentation, oenological parameters mead, namely pH, ethanol yield, determined according standard methods.
 Results discussion. statistical estimation individual model showed that had significant final product. While, did not have ranges. In addition, it proved i.e. course which described second-degree polynomial.
 Conclusion. We optimum (24.4%), amount (150 mg/L), (140 mg/L) raw material provided maximum yield at consistent rate.