Description
Sumerian mead is a fermented honey wine produced by diluting honey with water and fermenting with wild yeasts at mild ambient temperatures.
Technical
The fermentation of honey sugars (glucose and fructose) by Saccharomyces-like yeasts produces ethanol and CO₂, while high honey concentrations can cause osmotic stress that stalls yeast activity. Lactic acid bacteria may contaminate the brew, generating sour off‑flavors and reducing ethanol yield.
Science
Primary Reaction
Glucose + Fructose → Ethanol + CO₂ (yeast fermentation)
Sensory Profile
Aroma ()
sweethoneyfloralearthylightly fermented
Origin & History
Civilization
Sumerians
Era
c. 2600 BCE
Region