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Sour [[File:LAY Mead Peepal.JPG|thumb|300px|[https://www.biorxiv.org/content/10.1101/445296v1 Fermentation parameters for meads have become a small experimental subsection of mead making, according to the American Mead Makers Associationfermented with lactic acid yeast. Souring processes include souring Source: "An organoleptic survey of meads made with lactic acid bacteria prior to yeast fermentation-producing yeasts," by Carolyn Peepall, David G. Nickens, Joseph Vinciguerra, as well as and Matthew L. Bochman (2019).]]][[Mixed Fermentation]] that is reminiscent of sour beer mixed fermentationFile:LAY Mead Scoring Peepal. JPG|thumb|300px|[https://www.biorxiv.org/content/10.1101/445296v1 Peepal et al. (2019)] compared Overall sensory evaluation score for meads fermented with 13 strains of so-called "Lactic Acid Yeast" (LAY), which are yeast strains that have been demonstrated to produce lactic acid as a byproduct of alcoholic fermentation. Overall, the LAY species had a lower attenuation compared to the industrial wine yeast strain that was used as control (WLP715). Even though the mead fermented with WLP715 resulted in a similar pH as the meads fermented with LAY strains, the Source: "An organoleptic survey of meads fermented made with LAY strains tasted more acidic due to the production of lactic acid-producing yeasts," by Carolyn Peepall, David G. Nickens, Joseph Vinciguerra, and Matthew L. Bochman (2019). ]]]

Sour meads have become a small experimental subsection of mead making, according to the American Mead Makers Association. Souring processes include souring with lactic acid bacteria prior to yeast fermentation, as well as [[Mixed Fermentation]] that is reminiscent of sour beer mixed fermentation. [https://www.biorxiv.org/content/10.1101/445296v1 Peepal et al. (2019)] compared meads fermented with 13 strains of so-called "Lactic Acid Yeast" (LAY), which are yeast strains that have been demonstrated to produce lactic acid as a byproduct of alcoholic fermentation. LAY have previously been used in beer fermentation, and their potential use in mead making was unknown. Overall, the LAY species had a lower attenuation compared to the industrial wine yeast strain that was used as control (WLP715), however, sweetness in mead can be beneficial. Even though the mead fermented with WLP715 resulted in a similar pH as the meads fermented with LAY strains, the meads fermented with LAY strains tasted more acidic due to the production of lactic acid <ref name="Peepal_2019">[https://www.biorxiv.org/content/early/2018/10/16/445296 An organoleptic survey of meads made with lactic acid-producing yeasts. Carolyn Peepall, David G. Nickens, Joseph Vinciguerra, Matthew L. Bochman. 2019. DOI: https://doi.org/10.1101/445296.]</ref>.  Despite the high finishing gravities, 8 of the LAY score above average on the sensory analysis, which was gathered at the 2018 AMMA Conference (490 sensory sheets were gathered from panelists with a range of experience in mead drinking and judging). One strain of ''L. thermotolerans'', ''H. vineae'', and two strains of ''L. fermentati'' scored significantly above average. Overall, the aromas and flavors were described as favorable, although one strain of ''L. thermotolerans'' and ''S. japonicus'' were described as smelling pungent, and another strain of ''L. thermotolerans'' was described as being smelling "sharp". Panelists detected a lot of different fruit character in the aroma, with the most abundant aromas being banana, citrus, fruity, and tropical. The overall flavors were favorable, with a strain of ''H. vineae'' being described as "rich" while some other strains were described as "quite sharp" (several ''L. thermotolerans'' strains and the ''S. japonicus'' strain) <refname="Peepal_2019" />[https://www.biorxiv Overall, the most preferred mead fermented with LAY was one of the strains of ''L. fermentati'', which produced a mead described as smelling citrusy and tropical with a mild, fruity flavor.org/content/early/2018/10/16/445296 An organoleptic survey of meads made The least favorite mead fermented with LAY was fermented with lactic acid-producing yeasts''H. japonicus''. Carolyn PeepallIt was described as being pungent, David G. Nickensphenolic, Joseph Vinciguerrabitter, Matthew Land as tasting like acetone. Bochman There were some inconsistencies with final gravity for some strains. 2019For example, one strain of ''H. vineae'' previously produced a mead with 8.2% ABV, but in this experiment it produced a mead with only 4.2% ABV. DOI: https://doiThe reason for this lack of fermentation consistency with ''H.org/10vineae'' is unknown, although it could have been due to a variation in honey types between the two meads or the yeast nutrients used.1101/445296.] The researchers concluded that LAY strains present a viable way for producing sour meads, and more research and experimentation on behalf of mead makers is encouraged, as well as the addition of a sour mead category in the BJCP Mead Styles <ref name="Peepal_2019" /ref>.