PROCESS FOR PRODUCING MEAD (HONEY WINE) USING SACCHAROMYCES BAYANUS

摘要

PURPOSE: A process for producing mead is provided which uses the most excellent yeast for fermenting, prevents mead from being contaminated or spreading of various germs by using sodium sulfate, and shortens fermentation period. CONSTITUTION: The process is characterized by using Saccharomyces bayanus as yeast, since it shows the most excellent fermentation activity; and preparing wine mash by adding 100 ppm of sodium sulfate to honey dilute solution.