Biochemical, physicochemical and melissopalynological analyses of two multifloral honey types from Brazil and their influence on mead production
Geiza Suzart Araújo, Kayque Frota Sampaio, Flávia Santana Santos, Tamires da Silva Bastos, Paulino Pereira Oliveira, Giovani Brandão Mafra de Carvalho, Sílvia Maria Almeida de Souza, Ernesto Acosta Martínez
Abstract
The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one) and to apply them in the fermentative process of mead by three yeasts (Saccharomyces cerevisiae Montrachet, Saccharomyces bayanus Premier Blanc and Saccharomyces cerevisiae Safbrew T-58), incubated at 30 °C and 150 rpm for 24 h. The fermentations were carried out in 500 mL Erlenmeyer flasks containing honey must (30 oBrix), supplemented with yeast extract (5 g.L−1), malt extract (5 g.L−1), peptone (10 g.L−1), magnesium chloride (0.05 g.L−1), ammonium sulfate (0.3 g. L−1) and ammonium phosphate (0.05 g.L−1), inoculated with an initial culture of 106 cells. mL−1 and incubated at 30 °C for 264 h. A difference in the honey’s melissopalynological profile was observed, as well as a consequent difference in the physicochemical characteristics. Higher cell growth was observed: S. cerevisiae Montrachet (9.5 x 107 cells.mL−1, 72 h), S. bayanus Premier Blanc (9.2 x 107 cells.mL−1, 72 h) and S. cerevisiae Safbrew T-58 (6.1 x 107 cells.mL−1, 96 h), as well as a higher substrate consumption (80.7, 86.3 and 73.8%) and higher ethanol production (14.0, 15.0 and 12.7%), respectively, in the fermentation of the must with dark honey.