The aim of the Master's thesis was to determine the influence of different types of honey on the alcoholic fermentation and to evaluate the physicochemical composition and sensory properties of the produced meads. In the experimental part we prepared six samples of honey solutions with a sugar level of 20 °Brix, to which we added nutrients, acid and yeast. With the help of gravimetry we monitored the alcoholic fermentation of honey solutions prepared with different types of honey. Alcoholic fermentation was completed after 19 days. All produced meads had different fermentation kinetics. The composition of the honey solutions before fermentation and the processed meads was analysed using WineScan␢. Despite having the same initial sugar content, the meads differed in contents of alcohol, glucose and fructose, and acidity. The pH value had decreased in all meads during alcoholic fermentation. Finally, we also performed sensory analysis to determine the sensory acceptability and sensory characteristics of the processed meads. Meads differed in sensory accepting. Almost all meads were sensory acceptable except for mead made from chestnut honey. The most acceptable meads were those made from forest and spruce honey. The least acceptable was mead made from chestnut honey because of its unpleasant bitter taste. Using the flash profiling method, the assessors selected descriptors for meads by themselves. Floral aroma, elderberry aroma and bitter taste were predominant descriptors. With the statistical analysis of obtained results, we were able to prove that meads differ in odour, taste and aroma.