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This paper examines fermentation and biochemical processes in mead production, highlighting craft innovation.
The paper examines the chemical, biochemical, microbiological and fermentation processes involved in the production of an ancient, long-forgotten drink that is becoming increasingly popular today – mead. Low-alcohol craft mead (13.5% alcohol) was prepared at home according to a traditional family recipe, from natural polyfloral honey produced by the family apiary. A logo of the family company that would produce the drink was created.
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Ivanova et al. (2025) studied this question.
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