2024-08-212024-08-212024-06-21MOREIRA, Juan Viana. Produção artesanal e análise laboratorial de hidromel elaborado com diferentes espécies de levedura do género Saccharomyces. Orientadora: Emília do Socorro Conceição de Lima Nunes. 2024. 28 f. Trabalho de Curso (Licenciatura ou Bacharelado em Medicina Veterinária) – Campus Universitário de Castanhal, Universidade Federal do Pará, Castanhal, 2024. Disponível em: https://bdm.ufpa.br/jspui/handle/prefix/7133 . Acesso em:.https://bdm.ufpa.br/jspui/handle/prefix/7133Brazil is a large producer of honey and well recognized on the world stage for exporting high quality honey. In this context, honey derivatives are a viable way of adding even more value to the product. Mead is a fermented drink obtained by adding yeast to a mixture of honey and water. In countries on the European continent it is a very popular drink, and has great unexplored potential in Brazil. The aim of this work was to produce artisanal mead with two strains of Saccharomyces yeast, and to characterize its physicochemical requirements and microbiological quality. The methodology for producing mead from EMBRAPA “Technology for Obtaining Artisanal Sweet Type Mead” was used in the manufacturing technology, with modifications. And two strains of the genus Saccharomyces (S. cerevisiae and S. bayanus) were used for fermentation. Among the yeasts used, the yeast S. bayanus had a slow fermentation when compared to S. cerevisiae, in addition to producing less alcohol, however the other parameters analyzed: pH, Total Acidity and Soluble Solids (ºBrix) obtained close values and were of in accordance with the requirements of current Brazilian legislation. In general, the technology process used in the production of mead proved to be easy to execute, effective and has good prospects as a way of adding value to honey, achieving the required quality parameters. Each yeast showed a different behavior in sugar consumption and alcohol production in the meads produced.Acesso AbertoDerivados do melProdução artesanalFermentaçãoMicrobiologiaCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA::INSPECAO DE PRODUTOS DE ORIGEM ANIMALTrabalho de Curso - Graduação - Monografia