This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 degrees Brix), supplemented with 1 g L-1 of ammonium sulfate and 0.1 g L-1 of magnesium chloride and the cowpea extract (5 and 30 g L-1), inoculated with 10(6) cells mL(-1), and incubated at 30 degrees C for 240 h. Higher cell growth ((cells mL(-1)): 11.1 x 10(7), 11.3 x 10(7), and 19.6 x 10(7); substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v(-1) %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvee, respectively, were obtained with 30 g L-1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L-1) and highest ethanol volumetric yields (0.51-1.52 h(-1)) after 48 h of fermentation.