Development and characterization of cupuaçu melomel (Theobroma grandiflorum.)

Abstract

Mead is an alcoholic drink obtained by fermenting a diluted solution of honey, while melomel is a variant of the drink that includes flavorings. Cupuaçu is a fleshy Amazonian fruit with a unique flavor and bioactive properties. The study aims to develop and characterize cupuaçu honey using two commercial yeast strains, Saccharomyces cerevisiae (T-58) and Saccharomyces bayanus (Red Star). The mead formulations varied between different concentrations of cupuaçu in the must, followed by evaluations including microbiological analyses, physicochemical properties, bioactive compounds and antioxidant capacity. The samples showed no microbial contamination, indicating that the processing followed good manufacturing practices and complied with current legislation. The yeasts used showed normal must attenuation behavior, resulting in an alcohol content of around 9%. There were variations in the levels of phenolic compounds between the samples, with the most significant value being found in the sample using Saccharomyces bayanus (Red Star) with 20% cupuaçu, with a content of 14.40%. Therefore, melomel is a technological product that serves as an alternative for honey producers, opening up possibilities for the production of phenolic compounds.