Ludhiana: Scientists at Punjab Agricultural University (PAU) have developed a technology to convert surplus, lower-grade, and processing-rejected honey into honey wine—commonly known as mead—creating a new value-addition avenue for beekeepers and cutting post-harvest losses.The innovation uses specialised osmotolerant yeast capable of fermenting in high-sugar environments, producing an undistilled alcoholic beverage made from honey, water, and selected yeast cultures.Freshly extracted honey contains pollen, wax, air bubbles, and moisture. Because honey is hygroscopic, absorbing atmospheric moisture can spur wild yeast growth, degrading flavor and shortening shelf life.Converting unsold or rejected honey into mead prevents economic loss and transforms low-marketability honey into a high-value commercial product.Led by Dr Gurvinder Singh Kocher, principal microbiologist at PAU’s department of microbiology, research began around 2019-20 after local beekeepers approached the university seeking ways to utilise raw, unsold, or unmarketable table honey.The resulting mead retains the distinct floral aroma and flavour profile of the original honey source, distinguishing it from conventional fruit wines.“The honey wine which is also called mead, is prepared from osmotolerant yeast, not from specific yeasts which are used for making wine from fruits,” said Dr Keshani Bhushan, extension scientist at the department of microbiology, PAU. She added that honey’s natural fermentable sugars and floral origins directly shape the beverage’s final sensory characteristics.Scientists emphasised that the technology strengthens Punjab’s established apiculture sector by linking honey production with food processing and rural entrepreneurship, giving small-scale producers diversified income streams.
