Mead is an alcoholic drink created by long-term fermentation of honey wort, obtained by diluting honey with water, usually using selected wine yeasts. Since honey does not contain enough nutrients necessary for yeast activity, it is recommended to add nutrients to the wort to improve and accelerate fermentation. In the preliminary part of this thesis, carried out in flasks, the possibility of producing linden honey mead using the yeast Saccharomyces cerevisiae ZIM 3418 from wort with different initial concentrations of yeast extract as a nitrogen source (0 g/L, 0.5 g/L and 2 g) was studied with the aim of studying its influence on fermentation dynamics. The achieved yields of ethanol in these experiments were 21,07 g/L, 33,76 g/L and 43,95 g/L, respectively, which indicates a positive influence of a larger amount of added yeast extract on the concentration of produced alcohol. After determination of optimal concentration of yeast extract, two fermentations were carried out in a stirred tank bioreactor by using two different production techniques namely batch and semi-continuous, with the aim of comparing bioprocess efficiency parameters between them. Similar results were achieved by using both techniques, where ethanol yield of 44,23 g/L for the batch and 47,86 g/L for the semi-continuous process was obtained. The conversion coefficient of fermentable sugars into ethanol for the batch process was 0,3709 g/g, and for the semi-continuous process 0,3579 g/g while the productivity in case of batch process was 0,6884 g/Lh, and that of the semi-continuous process was 0,6789 g/Lh respectively. Based on the results of this thesis, it can be concluded that the addition of a suitable concentration of yeast extract to linden honey mead significantly affects the final yield of ethanol and that both production techniques can be used for mead production in stirred tank bioreactor.