Análise sensorial de melomel de goiaba.

Abstract

Mead is basically a wine obtained from the fermentation of honey, water and with addition of yeast (yeast), with concentrations that may vary between the types of hydromiles to be obtained. Melomel is an informal term for distinguishing a fruit mead, which is determined by the producer. Among the various fruits that can be used, one has guava (Psidium guajava), a fleshy fruit that belongs to the family Myrtaceae. This work aims to demonstrate the technique of craft production of guava mead (melomel) as well as the quality of the product obtained. The experiment was carried out at the Food Technology Laboratory at the Agricultural Sciences Center (CECA-UFAL), located in the municipality of Rio Largo - Alagoas. For the preparation of the must, two industrialized guava pulps were used which after thawing, a pint of honey of European bees (Apis mellifera) and six liters of mineral water were added. The product was in fermentation process for a period of 36 days (started on February 27, 2018 to April 2, 2018). After the withdrawal, it was bottled and kept in cooling, after which it was submitted to an acceptance evaluation. The final product of the guava melomel artisanal preparation presented a satisfactory acceptance of 84%, after being evaluated in the form of tasting. In this way, the product showed great potential of commercialization for the consumer market of beverages.