Table 2. Different ingredients used in the prefermentation steps of mead production.
| Origin | Type of honey | Yeast | Fruit/spice | Reference |
|---|---|---|---|---|
| Brazil | Floral |
S. cerevisiae (ScST58)/S. bayanus (SbPB and SbPC) |
Cowpea bean (0.5 and 30 g/L) | (1) |
| Italy | Honeydew Honey | S. cerevisiae (isolated from sweet wine and indigenous yeasts) | Cannabis sativa L. (0.25 and 0.50 %) | (3) |
| Brazil | Multifloral honey | S. cerevisiae | Moscato grape juice (10, 20 and 30 %) | (6) |
| Poland | Wild floral | S. bayanus (Safspirit fruit) | Dandelion syrup (10 %), chokeberry fruits (10 %) and grape seed powder (10 g/L) | (9) |
| Brazil | Floral | S. cerevisiae (AWRI 796) | Concentrated acerola pulp (10, 15, 20, 25 and 30 %) | (10) |
| Brazil | Wild floral | S. bayanus (SbPB) | Ilex paraguariensis (1 %) | (11) |
| Poland | Rapeseed honey |
S. bayanus (Safspirit fruit)/S. cerevisiae (Safspirit malt) |
Cornelia cherry (10 %) | (27) |
| Nigeria | No data | S. cerevisiae | V(honey):V(coconut milk)=1:1, 1:2, 2:1, 3:1 and 1:3 | (31) |
| Brazil | Wild honey | S. bayanus | Rubus spp. cv. Tupy (10 %), Acca sellowiana Berg (10 %), Eugenia pyriformes Cambess (10 %) | (43) |
| Poland | Rapeseed honey | S. bayanus (Safspirit fruit) | Cornelian cherry juice (10 %) | (44) |
| Czech Republic | No data | No data | Cherry, blackcurrant, raspberry, herbs, nuts | (46) |
| Brazil | No data | S. cerevisiae | Tamarind pulp (10, 20 and 30 %) | (47) |
| Brazil | No data | S. cerevisiae (Montrachet) | Pineapple pulp (0, 10, 20 and 30 %) | (48) |