fermentacja: Mead

Evidence: 100 • authority: 72

Mead (, MEED), also called honey wine, and hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet. Mead that also contains spices is called metheglin (), and mead that contains…

Evidence: 58 • authority: 88

Biochemical Properties and Molecular Characterization of Fermented Alcoholic Honey (Muratina) Microbes from Mbeere-Kenya. Muratina is an alcoholic beverage (wine) amongst the communities around The Mt. Kenya, obtained from spontaneous fermentation of honey in a gourd with dried Kigelia africana (Lam.) Benth.fruits. The wine production is still carried out using traditional technology and has never been scaled up. It serves cultural and social value amongst the communities. The objective of this study was to characterize and document the product process and to evaluate the chemical and microbiological quality of Muratina. The production process involves mixing water and honey in a ration of…

Evidence: 61 • authority: 72

Evidence: 53 • authority: 72

An alcoholic beverage (also called an alcoholic drink or strong drink) is any drink that contains alcohol. Alcoholic beverages are typically divided into three classes: beers, wines, and spirits; with alcohol content typically between 3% and 50%. The exact amount on which a beverage is considered alcoholic differs by country, with some considering drinks containing less than 0.5% to be non-alcoholic. These beverages are primarily consumed for the psychoactive effects that they produce. Many societies have a distinct drinking culture, in which alcoholic drinks are integrated into parties. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Some r…

Evidence: 48 • authority: 72

Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju (주; 酒), and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. Most are made from rice, and are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). Fruits, flowers, herbs, and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. There are six distinct flavors: sweet, sour, pungent, roasted, bitter, and spicy. When the flavors are balanced, the alcohol is consid…

Evidence: 40 • authority: 88

A Traditional Turkish Fermented Non-Alcoholic Beverage, “Shalgam”. Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10–12 days. Commercial production takes 4–5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B v…

Evidence: 40 • authority: 80

On making hydromel, honey wine, or mead by the method of northern folk

Evidence: 34 • authority: 92

The use of minerals, plants and burnt materials in ancient medicine: Approaches to working recipes in John the Physician's <i>Therapeutics</i> from late 13th century Cyprus.. We have undertaken an innovative multidisciplinary approach towards the identification of pharmaceutical ingredients used in Byzantine Greece, with a particular focus on popular medicine in late 13th century Cyprus. Our case study is based on one source, John the Physician's Therapeutics (JC), along with a comparative study of other scholarly and non-scholarly texts. Our main goal was to develop a new, documented and transferable methodology to address a key, unresolved challenge when working with such text…

Evidence: 33 • authority: 80