Abstract
Montes de María is one of the subregions with the highest honey production rates in Colombia. Despite this, most of it is sold in bulk, without differentiation, which leads to a lower sales price. Beekeepers recognize that the honeys collected come from different geographical and botanical origins and have different characteristics. However, they believe these will not be accepted by consumers, so they sell it at low prices. In Montes de María, there is a beekeepers' cooperative called the Multiactive Cooperative of Organic Beekeepers Montes de María (Cooapomiel). This organization produces, purchases, and sells honey, beekeeping materials, and technical services. In this article, the fermentation process to obtain mead with honey from Montes de María was evaluated. Three different types of honey (from different geographical origins) and two commercial yeasts (S. cerevisiae) were used. Brix degrees during the fermentation process were measured. All fermentations started with a must of 24°Bx. After 548 hours at 23°C, all musts reached 8.8 and 10.3 °Bx. One of the yeasts showed slightly faster fermentation, mainly due to its fructophilic capacity. The alcoholic content and volatile acidity were within the range of Colombian regulations for wine-type beverages. All parameters showed variation due to fermentation time. In the future, mead production can be performed by Cooapomiel. Mead quality from this research, investment necessity, and possible commercial partners must be considered.
