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Mead of natural fermentation

The focus of the present study is natural fermentation. And the choice of mead by this process was due to the growing search for foods categorized as "comfort food", which are foods that recall a pleasurable mental state, especially associated with a nostalgic and sentimental appeal, in addiction refer to foods that are homemade. | MEAD OF NATURAL FERMENTATION Bianca Martins Benetole Winston Pinheiro Claro Gomes Eduarda Paiva Generoso Stéfane Verde de Campos Larissa Nalesso Costa Harder2 Valter Arthur3 Marcia Nalesso Costa Harder1 Address es Dr. Marcia Nalesso Costa Harder 1 State Center of Technological Education Paula Souza CEETEPS Tecnollogy Collegy of Piracicaba Dep. Roque Trevisan Department of Food Technology Av. Diácono Jair de Oliveira n.651 13414-155 Piracicaba São Paulo Brazil 55 19 3413-1702 2 University of North of Paraná UENP Law Department Av. Getúlio Vargas n. 850 86400-000 Jacarezinho Paraná Brazil 55 43 3511-3200 3 Center of Nuclear Energy in Agriculture São Paulo University Department of Radiobiology and Environment Av. Centenário n. 303 13416-000 Piracicaba São Paulo Brazil 55 19 3429-4665. Corresponding author marcia.harder@fatec.sp.gov.br https doi.org 10.15414 jmbfs.3628 ARTICLE INFO ABSTRACT Received 24. 8. 2020 Mead is an alcoholic fermented obtained from the dilution of honey and water in different amounts depending on the desired alcohol Revised 17. 3. 2021 content. This study aimed to evaluate a natural alcoholic fermentation for mead process. Bee honey was used also Tahiti lemon Gala Accepted 18. 3. 2021 apple and black raisin in order to diversify beekeeping products and to evaluate the effect. The production of pure mead A was from Published 1. 8. 2021 17.60º Brix the production of lemon mead B was from 16.80º Brix the production of mead raisin C was from 19.60º Brix while mead with apple D was from 16.10º Brix and all mead were produced from wild yeast present in the environment. The alcoholic fermentation occurred at room temperature for 56 days and obtained alcohol content v v and volatile acidity mEq l in A of 4.92 Regular article and 24.47 in B of 1.78 . and 8.71 in C of 6.47 and 11.26 and in D of 1.53 and 6.46 respectively. Moreover after the 56 days of maturation of the mead were obtained the methanol mg l and alcoholic v v content in this order in A of .