The Role of Single Layer Immobilized Cells in Mead Fermentation Rate

Abstract

The research consisted of the making of honey-must, the making of single layer immobilized cells, and mead fermentation. Mead fermentation carried out with variation of treatments which were control (C) and single layer immobilized cells (SL). The analysis performed were analysis of alcohol content, sugar content, and yeast assimilable nitrogen (YAN) concentration which determine fermentation rate. The result of this research explained that during mead fermentation, sugar content decreased with latest sugar content varied namely 4,30-4,70Brix, alcohol content with the latest value namely 8,5-9,5%, and fermentation rate for SL was faster than C namely 0,105 g.ml.hr.