Estudo do processamento do hidromel

Abstract

The consumption of alcoholic beverages, including mead, increased during the Covi-19 pandemic and, in parallel, the concern with the consumption of illegally produced beverages, without raw material control and processing. Mead is a fermented drink of water and honey of bees, with alcoholic graduation of 4% to 14% (v/v), and can be of the traditional type or added with fruits. It is a millenary drink, but its processing is not yet consolidated being produced empirically, without a specific technology. Thus, a literature review is necessary in order to demonstrate the technological processes involved in the development of mead, from the main sources of (water, bee honey and nutrients) to the quality standards of the final drink, according to current legislation, with a view to encouraging production within standards of quality and food safety. A search was conducted in the databases Scielo, Science Direct, Scopus, PubMed, Capes Journal Portal, Google Academic, Academia.edu, National Institute of Industrial Property - INPI and Ministry of Agriculture, Livestock and Supply - MAPA, on the processing of mead, in vernacular and English, published between 2010 and 2021. Through the bibliographic review it was found that further study is needed on the insums, adjuvants of technology, processing, acceptability of the beverage, as well as on the contaminants recommended by the legislation, to define the best insums and standardize the processing technology for mead.