Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads

This work studied the production of mead using second category honey and immobilized cells Saccharomyces cerevisiae in sodium alginate, with concentrations 2% 4%, their reuse five successive fermentations. The 4% alginate beads were mechanically more stable able to allow a greater number reuses, making process economical. fermentation’s consumption sugars free (control) showed similar profile, being completed close 72 h, while first use finished at 96 h. did not significantly influence some oenological parameters, such as yield consumed sugars/ethanol, alcohol content, pH total acidity. There was slight increase volatile acidity decrease SO2. either parameters used monitor fermentation or characteristics mead. Mead fermentations release into wort due disintegration beads, indicating that matrix for yeast’s immobilization should be optimized, considering medium.