Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics

► Pollen could be a good and appropriate activator of alcoholic fermentation in the production of mead. ► Pollen addition improved fermentation rates, alcohol yields and the final characteristics of meads. ► An increase in the volatile contents of the meads and an improved sensory profile was observed with pollen addition; however, this improvement was not correlated with the concentration of pollen. ► The adequate dose of pollen was determined by the final characteristics and sensory profile of the meads. ► The addition of 30 g/hl of pollen is the dose most appropriate because, besides giving mead better accepted, would mean less use of pollen at industrial level.