Desenvolvimento e caracterização de hidromel tradicional e melomel com polpa de abacaxi

Abstract

Beekeeping is an economic activity of great importance in the country, but some of the products obtained based on honey are few known, among them stands out the mead, which is a beverage that goes through alcoholic fermentation from pure honey with addition of water.This drink that although it is very old, is still little known commercially, making a good option of income for beekeepers.The present study aimed to develop traditional mead and Melomel with pineapple pulp, and to analyze the physicochemical and sensory characteristics of the product.Honey was acquired from a small association of beekeepers in the municipality of Palotina-PR and was subjected to physicochemical and adulteration analyses, and demonstrated that it conforms to the standards of identity and quality characteristic of pure honey bees (APIs Mellifera).The pineapple was acquired in the local trade and subjected to physicochemical analyses, and also showed characteristic quality. Saccharomyces cerevisiae yeast strains were used for the production of Mead and Melomel.The final product was characterized by physicochemical analyses, where the four samples were presented according to the legislation.Sensory analysis was performed, where it was obtained as a general average for all attributes “liked moderately” and “liked slightly” with grades 6 and 7, according to hedonic scale of nine points.The intention to purchase all samples, presented averages that were between “maybe bought/maybe not buy” and “possibly buy” with grades 3 and 4, according to five points scale.The highest concentration of honey used in the formulation of the samples proved to be the best accepted by the panelists, who demonstrated a preference for sweeter beverages.The results demonstrate that it is possible to produce mead and Melomel from a very simple and accessible fermentative process, and that the product is able to add value to the honey of small producers in the region.