Fermentative Kinetics and Phenolic Composition of Melomel Made with Mango-Espada (Mangifera indica L.), Red Jambo (Syzygium malaccense L.) and Bacuri (Platania insignis), and Scale-Up of Mead Production

Mead is one of the oldest alcoholic beverages in the world, produced by fermenting honey and water. In Brazil, despite the country’s extensive honey production, domestic consumption remains low, highlighting the need for derivative products. This study aimed to produce mead and melomels using regional fruits — bacuri, mango-espada, and red jambo — and to evaluate fermentation conditions, kinetics, and phenolic compound concentrations. For mead production, honeys of different origins, mineral water, and the yeasts Saccharomyces cerevisiae, Kveik®, and WA-18® were used. For melomels, honey from Pernambuco’s hinterland, selected fruit pulp, and Saccharomyces bayanus were employed. Fermentations were carried out in 3–20 L glass and polypropylene tanks with automatic temperature control during scale-up. Analyses included total soluble solids (refractometer), pH (digital pH meter), density and alcohol content (brewing calculation formulas), as well as total phenolic compounds using the Folin–Ciocalteu method with a spectrophotometer. Results showed that S. cerevisiae combined with temperature control yielded the best fermentation performance for mead. In melomels, the addition of fruit pulp accelerated fermentation compared to plain mead, evidencing the positive effect of added nutrients. However, fermentation stagnation was observed around 6 °Brix, suggesting nutritional limitations, although pH remained within optimal ranges and osmotic stress did not significantly impair yeast activity. Melomels containing 30% fruit pulp showed faster fermentation rates, alcohol contents close to 7.8%, and higher total phenolic compound levels, demonstrating the potential of these formulations to deliver functional benefits. It can be concluded that producing mead and melomel in Brazil represents a viable strategy to add value to the apiculture sector and promote regional fruits with low national consumption. Yeast selection, temperature control, and nutrient supplementation are key factors for process optimization and to prevent fermentation stagnation. The results indicate that, with further adjustments, differentiated high-value beverages can be developed, contributing to the growth of the fermented beverage sector and expanding the consumption of honey and fruit products in the country.