Honey is a solution produced by honey bees from the nectar of plants. For hundreds of years this product has been collected by humans and consumed as food or made into drinks. One such drink is mead, which is the product of fermenting honey. In this experiment the fermentation of honey was investigated in the contexts of how the chemical compositions of honey and its fermented products are related. Three different honey sources were investigated with a common yeast culture to determine the affect of the honey composition on the finished, fermented product. A second set of experiments investigates the affect of three different yeast cultures on a common honey. The compositions of each honey and the fermented products have been characterized by LC-MS.

Analysis honey and honey fermented with different yeast and bactorial cultures

247th National Meeting (2014)

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