L Mead – The volatile organic compounds found were mainly

The volatile organic compounds found were mainly alcohols, esters, and terpenes, which were present in higher concentrations in the mead produced with C. In addition, polyphenols, cannabidiols, and volatile organic compounds were detected at the end of fermentation compared to a control sample produced without hemp and with natural yeast only. Characteristics of a new type of mead fermented with Cannabis sativa L.. Mead one of the oldest drinks in existence, is a fermented product based on honey, water and the possible addition of selected spices and yeast. only in control meat, with freshness and “hemp flavor”. added in various concentrations during the fermentation of the meat. In providing the information contained herein, we do not diagnose, treat, cure, alleviate or prevent any disease or illness. It is recommended that you seek the advice of a licensed health care professional before undergoing any natural, integrative or conventional treatment. PRACTICAL USE: The inflorescences, leaves, and vapor of Cannabis sativa L.

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