Formulação de melomel de bacuri (Garcinia madruno) a partir de mel de abelha sem ferrão

Abstract

Melomel is a drink made from the fermentation of bee honey, yeast, water and some fruit. The objective of this was to develop and characterize bacuri melomel (Garcinia madruno) from honey from stingless bees (Melipona sp.). 4 L of must were prepared, including 2.8 L of water and honey (70% of the must), 1.2 L of bacuri pulp (30% of the must) and 1 g of yeast (Safale S-04). Fermentation took place in a 5 L bioreactor, containing an airlock valve, kept under refrigeration and then transferred to room temperature (25  1,2 °C). The physicochemical analyzes were carried out according to the analytical methods of the Adolfo Lutz Institute. After transfer to room temperature, the °brix of the drink reached 9.3 in 360 h. The pH varied between 2.6 and 3.0. The total acidity (126.746 meq/L), volatile acidity (0.3992 meq/L), fixed acidity (126.3468 meq/L) and ash (0.51% ± 0.01) content were in accordance with the established standard for mead. A total of 120 tasters participated in the sensory analysis, with the majority of participants being female (58%), for sensory attributes the highest averages were in relation to flavor (6.90), followed by texture (5.52), appearance 5.37, overall impression (5.29) and finally aroma (5.00). Fermentation at room temperature was efficient and produced a melomel with physicochemical characteristics similar to those of mead.