Produção de Melomel de Araçá-Boi (Eugenia stipitata) a partir de mel de abelhas-sem-ferrão da Amazônia

Abstract

Mead is a fermented beverage obtained by diluting honey in water with the addition of nutrients and yeast. When fruit is added, it is called melomel and thus presents an excellent alternative to add value to the product used, in this case, honey. This developed and characterized the araçá-boi melomel using honey from stingless bees (ASF) native to the Amazon. The melomels were prepared in 2023 and 2024, in the Food Processing and Innovation Laboratory of the Institute of Health and Biotechnology (ISB) of the Federal University of Amazonas (UFAM). For this, honey, water (boiled at 100°C for 30 minutes, for sterilization), yeast, nutrients and araçá-boi pulp were used. The refractometer was used to determine the Brix degree, which was 22°Brix. The beverage also underwent racking, clarification, pasteurization and bottling, and at the end of the process, the beverages were subjected to physical-chemical and sensory analyses, evaluated in accordance with the standards established in Normative Ordinance No. 34 of the Ministry of Agriculture of November 29, 2012. The ºbrix, percentage of alcohol by volume (ABV%), pH, volatile acidity, total acidity and ash were monitored. It presented an alcohol content similar to that of mead, but with different physical-chemical characteristics.