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This study presents the development and optimization of methodologies for the production and characterization of mead prepared using different types of honey and fermentation processes. In addition, the pH, acidity, moisture content, Brix degree, ash content, moisture content, and total reducing sugar content of the honeys used were characterized, allowing for comparison between them and analysis of the influence of their geographical origin. The same tests were applied to the prepared meads, with the exception of moisture and ash content, and the concentration of 5-HMF was also determined at the end of fermentation, obtaining average values between 0.210 ± 0.041 and 0.839 ± 0.198 µg.mL-1. These values show that the drink is within international quality standards for this indicator. This methodology preserves all the beneficial properties of honey in mead, which is not the case with traditional processes. Therefore, this is an excellent option for environmentally protected regions, as bees help pollinate flowers and keep small farmers in the fields, providing better income distribution.
A propos de l'auteur
Bachelor-Abschluss in Chemie an der Unicentro/PR (2010). Master in Angewandter Chemie an der Unicentro/PR (2013), derzeit Doktorand in Chemie an der UEL/UEPG/Unicentro - PR, mit Erfahrung im Bereich Organische Chemie, Schwerpunkt Biotechnologieforschung, tätig in den folgenden Bereichen: Honig, Fermentation, Met, Wein und Bier.
