MEAD PRODUCTION USING BIOLOGICAL YEAST: STANDARDIZATION OF A PRACTICAL PROTOCOL FOR THE SUBJECT OF FOOD BIOTECHNOLOGY

Mead is a fermented alcoholic beverage made from bee honey through the conversion of sugars into ethanol and secondary metabolites, a process mainly carried out by yeasts of the Saccharomyces genus. Its alcohol content ranges from 4% to 14% (v/v), depending on the fermentation conditions and the formulation used. Although ancient, mead has gained popularity in recent years due to the incorporation of ingredients such as fruits, herbs, and spices, which can alter its composition and bioactive potential. However, its production process still lacks standardization and is influenced by factors such as honey origin, yeast strains, and processing steps. In this context, this study aimed to standardize a methodology for mead production using biological yeast, for use in practical classes of the postgraduate subject Applied Food Biotechnology. During the standardization process, pH, °Brix, and alcohol content were evaluated over 15 days of fermentation, using two types of bottles: transparent and amber. Prior to preparation, utensils were disinfected with 70% alcohol. The beverage was prepared using 1 kg of honey diluted in 1 L of filtered water at 40 °C. Then, 10 g of commercial dry biological yeast were added, and the mixture was homogenized. The wort was bottled in sterilized bottles (transparent and amber), sealed with paraffin plastic film, and equipped with a water seal (airlock) made from plastic straws. Fermentation was carried out for 15 days at room temperature (20–28 °C), followed by final analyses and alcohol content calculation. Initial results showed a pH of 4.6 and 40.8 °Brix. After fermentation, the mead in the transparent bottle showed a pH of 4.04, 34.4 °Brix, and 7.74% alcohol content, while the amber bottle showed a pH of 3.97, 35.1 °Brix, and 6.19% alcohol. In both cases, a reduction in pH and soluble solids was observed, along with an increase in alcohol content. The beverages were matured under refrigeration (8 ± 2 °C) for 14 days to improve sensory characteristics. It is concluded that the methodology is reproducible, low-cost, and suitable for didactic purposes, presenting results compatible with current legislation.