Effect of Honey-to-Water Ratio and Yeast Inoculum Size on the Physicochemical and Sensory Properties of Honey Wine ‘ Mies ’

Mies is a traditional Tigreayan honey wine produced typically from honey, gesho, and water, prepared with varying ingredient proportions and requiring prolonged fermentation. To shorten the fermentation duration, producers for retail are increasingly using commercial yeasts. This study aimed to determine the optimal yeast inoculum size and proportion of honey-to-water ratio, and subsequently evaluate their effects on the physicochemical and sensory properties of mies, as well as on fermentation time. Honey-to-water ratios of 1: 2.45, 1: 4.25, and 1: 6.0 (w/v) were used based on survey data (Mean ± SD), and treatments were inoculated with 3%, 4%, and 5% (w/w) yeast relative to honey weight. The honey used contained 18.8% moisture, 81.2% total soluble solids, pH of 3.93, 3.57 g/kg hydroxymethylfurfural, and 0.17% ash. Must samples showed pH, titratable acidity, and °Brix values ranging from 3.81-3.91, 3.17-4.43 g/L, and 15.14-32.58%, respectively. Final mies samples exhibited TSS of 3.95-18.45%, pH of 3.51-3.74, titratable acidity of 3.56-5.58 g/L, and ethanol levels of 6.2-8.75%. All physicochemical and sensory parameters showed significant difference (p<0.05). Fermentation time ranged from 24 to 120 hours, strongly influenced by the proportion of honey used. Honey-to-water ratios significantly affected the physicochemical properties of the product, whereas sensory quality was influenced by both the substrate ratio and yeast inoculum size. Overall, mies produced with a moderate 1: 4.25 honey-to-water ratio exhibited superior sensory performance and was most preferred by panelists followed to the spontaneously fermented control.