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.
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