Table 1.

Some additives/ingredients used in the honey-must preparation during mead production.

Country	Must Preparation	Fermentation Length (Days)	Yeast	Temp. (°C)	Ref
India	C6H12O6, yeast extract, peptone, MgSO4, ZnSO4 and KH2PO4	˃90	S. cerevisiae	18–30	[16]
Portugal	(NH4)2HPO4	5	S. cerevisiae (QA23 and ICV D47)	25	[24]
Portugal	Supplement 1: commercial nutrients (Enovit®) and C4H6O6. Supplement 2: NH4H2PO4; KNaC4H4O6·4H2O; MgSO4·7H2O, CaSO4, SO2, C4H6O6 and bentonite sodium.	8–13	S. cerevisiae	27	[2]
Portugal	K2C4H4O6, malic acid and (NH4)2HPO4	11–14	S. cerevisiae UCD522	25	[8]
Portugal	Commercial nutrients and SO2	15	S. cerevisiae ph.r. bayanus PB2002	20, 25 and 30	[23]
Slovenia	(NH4)2SO4 , KH2PO4 , MgCl2, C6H8O7, NaH2C6H5O7 , Vit. B7, Vit. B6, myo-inositol, Vit. B5, Vit. B1and peptone		S. bayanus strain R2 (Lalvin)	15	[41]
Slovak	Vitamon Ultra salt®		S. cerevisiae C11-3	25–30	[6]
Poland	(NH4)2HPO4 and C6H8O7	25–30	S. cerevisiae, Johannisberg-Riesling (JR)	20–22	[27]
USA	A honey analog (38% fructose, 30% glucose, 10% maltose, and 2% sucrose) diluted with H2O and ethanol	28–42	(S. cerevisiae) (LD Carlson)	22	[5]
Portugal	K2C4H4O6, malic acid and (NH4)2HPO4		S. cerevisiae Lalvin QA23 and S. cerevisiae Lalvin ICV D47	22	[3]
Nigeria	H2SO3 and SO2	21	Packaged dried bakers’ yeast	25–26	[42]
Slovak	Not additives	60–90	Saccharomyces	15–22	[43]
Spain	K2S2O5 and pollen		S. cerevisiae, ENSIS-LE5®	25	[1]