Production of mead by immobilized whole cells of Saccharomyces cerevisiae

Summary The continuous production of mead was achieved with whole cells of Saccharomyces cerevisiae immobilized in calcium alginate gels. The alcohol production was stable in the pH range of 2.5–6.0 and a temperature range of 18–30°C with a sharp increase at 35°C. The process reduced the problems of contamination and secondary fermentation which are associated with traditional mead production.