How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

Abstract

Background A preliminary investigation was carried out to evaluate the effect of the addition of pulps of feijoa, uvaia, and blackberry on the aliphatic organic acids (AOA) profile and on the yeast activity during the fermentation of meads. Results A multivariate analysis showed a clear distinction between the samples. The addition of pulps promoted a noticeable increase in malic, lactic, and succinic acids throughout fermentation. Furthermore, these additions resulted in beverages with lower levels of acetic acid. Gluconic acid was predominant in all samples. The mead containing feijoa showed high levels of citric acid. The meads containing blackberry and uvaia reached maximum yeast activity in the first 3 days of fermentation while the control sample and the mead with feijoa showed their highest activity after 7 days. Conclusion The use of the feijoa, uvaia, and blackberry in mead can represent a good natural source of AOA, thereby improving its fermentative process, besides being an alternative for the valuation of underexploited species of Brazilian fruits.

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

“…Moreover, native fruits from the South Region of Brazil were also mentioned, such as jaboticaba ( n = 95), pitanga ( n = 51), butiá ( n = 36), uvaia ( n = 24), araçá ( n = 21), and feijoa ( n = 12), showing that the “consumer” participants in the South Region of Brazil are interested in consuming fruits typical of their region in the form of food products such as vinegar. da Wanderley et al (2022) reported that the use of native fruits in the preparation of fermented products is an option for diversifying products which are already available on the market, as well as for the valuation of these fruit species.…”

Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

“…Further within the realm of beverages, Wanderley et al . (2022a) investigated the addition of uvaia pulp on the profile of organic acids during mead fermentation, observing increases in malic, lactic, and succinic acids. The meads reached peak yeast activity within 3 days, whereas the control took 7 days.…”

How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?

“…Some organic acids are added to the mead wort in order to promote pH adjustment, such as tartaric ( 41 ) and malic acid ( 38 , 39 , 42 ), and thus provide a better balance between sweetness and acidity besides increasing the buffering capacity of the wort, thereby improving yeast activity throughout fermentation ( 16 ). In this sense, some plant species, as tamarind, pineapple, feijoa, uvaia and blackberry, have also been incorporated into the wort before mead fermentation ( Table 2 ( 1 , 3 , 6 , 9 - 11 , 27 , 31 , 43 , 44 , 46 - 48 )) to improve the characteristics of the product.…”