Fermented products from honey are widely consumed around the world. However, the technological and scientific development on this is very low, compared to wine. Thus, the goal of this study was to evaluate the addition of commercial yeast and nitrogen sources upon the sensory and physicochemical aspects of mead. Honey was diluted with water to reach 24 °Brix. Every of the 12 treatments were supplemented with its respective nitrogen source (pollen, mix of pollen-ammonium di-hydrogen phosphate,

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... llen pretreated and yeast extract). Once the musts were ready, they were pasteurized at 60 °C during 15 minutes. At the same time, every commercial yeast culture (UVAFERM, LALVIN-QA23 and FERMIBLANC AROM) was activated at 37 °C during 30 minutes and then added. The media were incubated at 30 °C; the time consumed varied from 16 to 20 days. The concentration of glucose, fructose, ethanol, glycerol and organic acids, were measured throughout the fermentation process. A sensory analysis was carried out, using the methodology proposed by the University Of California, Davis, with the help of eight trained panelists. Treatments with yeast extract and UVAFERM, exhibited the higher fermentation rate. Moreover, not all the sugars were totally consumed at the end. The concentration of ethanol (12.7 – 13.6% v/v) and glycerol (5.0 – 10 g/L), reached the expected levels. The acids identified, were those produced by yeast (succinic, lactic and acetic). The obtained levels of acetic acid ranged from 0.2 to 1.1 g/L. On the other hand, mead with FERMIBLANC and the Mix, showed the highest score on the sensory analysis test. In conclusion, the treatment with the mix and FERMIBLANC, presented the best physicochemical and sensory characteristics; these parameters can be used to produce quality type meads.