Melomel de taperebá (Spondias mombin) com mel de abelhas-sem-ferrão da Amazônia: desenvolvimento tecnológico, caracterização sensorial e físico-química

Abstract

Introduction: Mead is produced from the fermentation of honey, water, yeast, and fruit. Objective: Develop and characterize mead made with taperebá (Spondias mombin) using honey from stingless bees native to the Amazon. Methodology: To produce the taperebá mead, 2.8 liters of must, 1.2 liters of taperebá pulp, and 1 gram of yeast were used, totaling 4 liters of beverage. The beverage was placed in the refrigerator to ferment for 30 days. After this period, the first racking was done and bentonite was added for clarification. The second racking was performed after 27 days, and the beverage was kept at room temperature for monitoring the Brix degree, pH, and ambient temperature. Finally, vacuum filtration, bottling, pasteurization, and storage at room temperature were carried out until the time of the physicochemical analyses. The analyses were conducted according to the Analytical Standards of the Adolfo Lutz Institute Results: The average ambient temperature was 26 ± 2 °C. The average pH was 2.74 ± 0.04, which indicates an acidic pH. The Brix degree and ABV percentage values are presented in figure 1. The total acidity (62.87 meq/L), volatile acidity (1.59 meq/L), fixed acidity (61.27 meq/L), and ash content (0.89 ± 0.00 g/100 g) are in accordance with the standard established for mead. Conclusion: It is concluded that fermentation in the refrigerator was not efficient for alcohol production. The formulated beverage complies with the established standard for mead.