Physicochemical and Sensory Properties of Honey Wine ‘Mies’ Fermented with Commercial Yeast

Mies is a traditional Tigrayan honey wine produced typically from honey, gesho , and water, prepared with varying ingredient proportions and requiring prolonged fermentation. To shorten this duration, commercial yeasts are increasingly being used. This study aimed to determine the optimal yeast inoculum size and honey-to-water ratio and to 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 3.515–3.74, titratable acidity of 3.562–5.584 g/L, and ethanol levels of 6.2–8.75%. All physicochemical and sensory parameters differed significantly (p < 0.05). Fermentation time ranged from 24 to 120 hours. Honey-to-water ratios significantly affected physicochemical properties, while sensory quality was influenced by both ratios and inoculum size. Overall, mies produced with 1:4.25 ratio showed superior sensory performance.