1.1 Mead can be referred to as the “Dew of Heaven”. As society develops, consumers are becoming more aware of mead and their consumer demand is expanding. In 2010, mead production reached 424,500 barrels, with a total industrial output of $2.2 million, an increase of 5.8%. With the further research and development of mead, the fermentation process will be optimized, the fermentation cycle will be accelerated, and the sedimentation problem will be solved accordingly.
The mead is a nutritious health drink made from high quality bee mead honey, diluted, yeast fermented, aged at low temperature, and carefully blended.
Honey is the main ingredient in mead, but it is very important to choose the variety of honey used to make it, as some honey can be used to make good quality mead, while some honey can only be used as ordinary mead.
Therefore, the raw material must be made before brewing. Generally speaking, the quality of honey is classified according to the source of the honey collected by the bees. In other words, honey is made by bees that collect nectar from only one honey source plant at a specific time. This honey is named after the plant from which it comes. For example, acacia honey, also known as locust honey, is widely distributed. As a result, acacia honey is produced in many places, mainly in the Huaihe River Basin, the North China Plain, Liaoning, Shaanxi, and Gansu.
When it reaches physiological maturity, different honey varieties have different flavors and different sugar to acid ratios, making them suitable for making different styles of mead. It has been proven that honey varieties determine the quality and typical style of mead, and the freshness and hygiene of honey has an important influence on the quality of mead.
With the introduction of a large number of high quality honey varieties as brewing materials, a large number of large-scale honey production bases have been formed, effectively promoting the development and improvement of honey production.
