ACOMPANHAMENTO DA FERMENTAÇÃO NA PRODUÇÃO DE HIDROMEL COM UTILIZAÇÃO DE Saccharomyces cerevisiae E Saccharomyces boulardii

FERMENTATION MONITORING IN MEAD PRODUCTION WITH THE USE OF Saccharomyces cerevisiae and Saccharomyces boulardii

Abstract

Mead is a fermented alcoholic beverage based on honey and water, considered one of the oldest drinks in the world being consumed by Vikings and Romans treated as a gift from the gods, the divine nectar. The yeast species most used in the manufacture of alcoholic beverages is Saccharomyces cerevisiae. But yeast of the species Saccharomyces boulardii, presents good fermentative action, besides bringing numerous health benefits. The objective of this work was to follow parameters indicative of fermentation using S. cerevisiae and S. boullardii in the production of mead. The experiment consisted of 2 treatments (A with S. cerevisiae and B with S. boulardii) with 3 replicates. Initially the honey was diluted in water, up to 20 ° Brix, and afterwards the addition of S. cerevisiae and S. boullardii was added and the fermentation process was carried out. Analyzes of total soluble solids (° Brix), pH, total titratable acidity (mEq/L) were carried out during fermentation and alcoholic content at the beginning and at the end of the fermentation process. Microbiological analysis was also performed to determine yeast counts at the beginning and at the end of the process. There was a reduction of pH and increase of acidity throughout the process for both treatments. Treatment S. boullardii presented a lower pH and higher acidity at the end of the fermentation process. For the total soluble solids content and alcohol content there was no significant difference between the treatments at the end of the fermentation. Both the S. cerevisiae formulation and the formulation with S. boulardii presented an excellent fermentative performance, promoting similar alterations in the physical-chemical parameters of the production.