Influência das leveduras autóctones de engenhos de cachaça na produção de hidromel

Abstract

Honey is a natural substance of historical and nutritional value, widely appreciated for its functional and sensory properties. Its rich composition of sugars, phenolic compounds, and volatile compounds allows it to be used as a substrate in the production of fermented beverages, such as mead, whose sensory identity is directly related to both the origin of the honey and the yeasts used in the process. This study aimed to evaluate the fermentation performance and chemical composition of mead produced using indigenous yeast strains isolated from cachaça fermentations, highlighting their potential to improve the sensory quality and bioactive properties of the beverage. Considering the potential of Brazilian biodiversity and the tradition of cachaça production, two indigenous strains (TF and J), isolated from cachaça mills, and a commercial strain (C), were applied to the fermentation of mead made with honey from the semiarid region of Paraíba. Initial analyses of the honey indicated adequate quality for fermentation, meeting legal physicochemical parameters. During the fermentation process, the native strains demonstrated good adaptation, especially TF, which generated higher ethanol production and lower residual sweetness. The commercial strain, on the other hand, showed limited fermentation, resulting in a beverage with a lower alcohol content. Regarding kinetic parameters, the three yeasts displayed very distinct behaviors during fermentation: the TF strain exhibited the best fermentation performance, with greater growth, sugar consumption, and ethanol and CO₂ production, excelling in almost all kinetic and yield parameters; the commercial yeast (C) had the worst results, with low efficiency in converting substrate into ethanol and biomass. Furthermore, 128 volatile compounds were identified in the meads, with compositional differences depending on the strain used. Compounds such as isoamyl alcohol and isoamyl acetate contributed significantly to the aroma, although they were not effective in distinguishing the different profiles. In terms of total phenolic compounds, the native TF strain had the highest content. The antioxidant capacity measured by ABTS and DPPH did not differ between the formulations, indicating a similar response among the yeasts in these assays. However, using the FRAP method, commercial yeast (C) stood out with the highest value. Regarding the phenolic, organic acid, and sugar profile, TF presented a high concentration of hesperidin and virtually depleted fructose, while J and C accumulated naringin and residual fructose. Commercial yeast (C) presented the highest citric acid content, while acetic acid was higher in TF and J formulations. The data obtained highlight the potential of indigenous yeasts in the production of mead with differentiated sensory characteristics and significant influence on bioactive parameters, paving the way for the valorization of local resources and innovation in the fermented beverage chain.