PRODUÇÃO E CARACTERIZAÇÃO DE HIDROMEL E MELOMEL DE CAJÁ (Spondias mombin L.)

Abstract

Mead is one of the oldest drinks consumed by man, obtained by the alcoholic fermentation of solution of bee honey, nutrient salts and drinking water. However, pulp or fruit juice may be added, giving rise to melomel. The use of cajá, fruit grown in almost all Brazil and well known for its antioxidant properties, for melomel elaboration is an alternative for the market of fermented beverages. In this way, the present study aimed to produce and characterize mead and two formulations of cajá melomel. Initially, the cashew pulp was evaluated for soluble solids content, acidity, pH, sugar profile and volatile compounds. The honey quality was evaluated by analyzing the following parameters: moisture, ash, soluble solids, pH, free acidity and sugar profile. The beverages (H - mead, M20 - melomel with addition of 20% of cassava pulp, M30 - melomel with 30% of cassava pulp) were elaborated and characterized by analyzing moisture, ash, soluble solids, pH, free acidity and sugars. In general, honey and cajá pulp were within the standards required by the legislation and consequently suitable for the production of both mead and melomel. The fermentation process lasted 10 days and the final fermentation time was determined according to the stabilization of the parameters ºBrix and density. A reduction in the sucrose content was observed, indicating that during the fermentation process the glycolytic enzymes produced broke the sucrose. Mead contained more alcohol (12.75 ºGL) than formulations M20 (11.75 º GL) and M30 (11.41 ºGL), a difference that may be related to the amount of sugars. The colorimetric analysis indicated that the sample M30 presented greater luminosity. In sensory analysis, the mead stood out for appearance and color, and in the flavor attribute, M30 was the only beverage with a note above 7. Mead, M20 formulation and M30 formulation were found to have an acceptability index of 81.1%, 80% and 84.4%, respectively. The M30 was the drink most preferred by the judges and with more note for intention of purchase (4 - possibly would buy). The addition of 30% of cashew pulp proved to be a viable alternative for melomel production, allowing the obtainment of a beverage with added value and with possible visibility of the alcoholic beverage market in Brazil.