| Be difficult to ferment, the rate was slowly, the spirits of wine was low and the sugar was very higher in the process of the mead fermentation. The result showed that the nutriments of A,B,C,D were not absented in the process of mead fermentation. The A,B,C,D were investigated via orthogonal design. the result showed that the A:0.4 g·L-1,B:1.2 g·L-1,C:0.5 g·L-1,D:0.25 g·L-1 were added as nutriments to improve alcoholicity and reduce the degree of sugar in the mead. Through this way the character of mead was improved. Sugar was 22°Bx Before fermentation, the spirits of wine was 12.0(%,v/v), the sugar was 1.0°Bx after fermentation.The trails were showed that: the acacia honey was equaled to make mead, the aroma was full of the elegance of acacia. The 20℃was the best temperature for fermentation, the mead was provided with net and naturalness. 20 days were equal to zymolysis, the rate of fermentation was feat and the sapor was fine. The suitable proportion of honey water was 1:25, the suitable percentage of glucose from honey was 3% and activation time was1h were used to activate the dry yeast. The 45℃-55℃and 30 minute were used for the enzymatic, in this way making the clarify was much easier.The ending showed that the dry mead and the damp-dry mead could keep clear when heated the mead to 50℃in test tube. the instability substance was wiped off by heating. The mead was seethed and freezed to validate the fine or not. The ending showed that when the mead was heated to 50℃,the unsteadiness were wiped off entirely, the mead was steady. Simultaneity, The mead was clear when kept away from light in room temperature.The flow of technics : the acacia was diluted by purified water (dry mead : 22°Bx, damp-dry mead was 25°Bx), the diluted honey was heated to 45℃-50℃after 30 min, the nutriment of A: 0.4g.L-1, B: 1.2 g.L-1, C: 0.5 g.L-1, D: 0.25 g.L(-1) were appended then mixed round. The activated yeast were appended, then fermented in 20℃, the subside was get ridded, the others was used to offspring fermentation. The mead was heated to 50℃, cooled to room temperature, filtrated, sterilized and casing.The conclusion of sizing up by the experts: the dry mead: buff, the fragrant of honey is prominent, tenderness in the process of intaking. Sweet and bright, the sourness is suitable, in possession of the characteristic of dry mead. damp-dry mead: buff, limpidity and clear, the stomatic of honey is elegant, acerbity and sweet were all daintily, harmony in mead, aftertaste was lasting, possessed of the peculiarity of the damp-dry mead.
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