Abstract
Mead is a traditional fermented alcoholic beverage made from yeast fermented through a diluted honey mash. Due to the cost of production and the long lead time it takes to make it, it is generally only produced in homes or small workshops, and can be differentiated according to the degree of dilution of the honey mash and the type of fruits that are added to it during the fermentation process. Due to the richness of honey's natural substances, it has become increasingly popular in recent years, and as a result, the production of mead has increased. This review discusses the problems encountered during mead fermentation and the corresponding solutions in terms of brewing, process, and yeast selection.
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