Kinetic analysis of the fermentative process of mead with the addition of cupuaçu (Theobroma grandiflorum) pulp

• Autor(a) principal: Lima, Luiz Felipe Feitosa de Souza
• Data de Publicação: 2021
• Outros Autores: Alves, Thalita Caroline Lima, Souza , Antonia Queiroz Lima de, Santos, Wenderson Gomes dos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21685
• topic: Hidromel; Cupuaçu; Levedura; Cinética.; Mead, Cupuaçu, Yeast, Kinetics.; Mead; Cupuaçu; Yeast; Kinetics.; Hidromiel; Cupuaçu; Levadura; Cinético.

Mead is historically one of the oldest drinks in the world. Its alcohol content can range from 4 to 14% and its formulation is basically honey, water, yeast and mineral salts, though other ingredients, such as fruits, can be added, thus giving rise to another version of mead known as melomel. Research has shown that fruity drinks have good consumer acceptability due to their alcohol content and their characteristic sweetness. Thus, the study aimed to produce mead with the addition of cupuaçu pulp and two different strains of Saccharomyces cerevisiae and Saccharomyces bayanus (T-58 and Red Star respectively), in order to perform a kinetic analysis of the fermentative process. For the elaboration of the mead, honey from the western honey bee (Apis melífera), cupuaçu pulp and yeasts were used, and the fermentation process lasted 15 days. The product was characterized through physicochemical and microbiological analyses. These analyses showed that the product is within the standards required by current Brazilian legislation. The monitoring of the kinetics of the mead fermentation allowed us to determine that the optimal time for this process is around 12 days, which is the point where there is a stabilization of the two strains in relation to the consumption of soluble solids and an increase in alcohol content. The two strains seem to be suitable for the production of mead; however, the results produced differ in alcohol content, resulting in drinks with distinct organoleptic characteristics.