ХИМИЯ НА МЕДОВИНАТА.

  • Published In: Natural Science & Advanced Technology Education, 2025, v. 34, n. 3. P. 262 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Иванова, Габриела; Аралова-Атанасо&, Галя 3 of 3

Abstract

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. [ABSTRACT FROM AUTHOR]

Additional Information

  • Source:Natural Science & Advanced Technology Education. 2025/05, Vol. 34, Issue 3, p262
  • Document Type:Article
  • Subject Area:Anatomy and Physiology
  • Publication Date:2025
  • ISSN:2738-7135
  • DOI:10.53656/nat2025-3.05
  • Accession Number:189221565
  • Copyright Statement:Copyright of Natural Science & Advanced Technology Education is the property of Az Buki National Publishing House and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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