Abstract:
This work is focused on monitoring changes in the concentrations of 5-hydroxymethylfurfural,
ethanol, and carbohydrates during the mead production using various analytical
techniques, namely micellar electrokinetic chromatography with spectrophotometric
detection, gas chromatography coupled to flame-ionization detector, and hydrophilic
interaction liquid chromatography with refractive-index detector, respectively. In this
study, production of three mead samples made by different Czech beekeepers has been
monitored. The individual mead fractions were regularly sampled for two months of
fermentation and always analysed with the aid of the optimised analytical approach.
