Biochemical, physicochemical and melissopalynological analyses of two multifloral honey types from Brazil and their influence on mead production

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.

Keywords:

• honey
• S. bayanus Premier Blanc
• S. cerevisiae Montrachet
• S. cerevisiae Safbrew T58
• fermentation
• mead

Acknowledgements

Special thanks to the Graduate Program in Biotechnology (PPGBiotec) of the State University of Feira de Santana (UEFS)

Disclosure statement

The authors declare no conflict of interest.

Additional information

Funding

This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES), Financial Code − 001, and Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB), Brazil.