Abstract
Three strains of Saccharomyces cerevisiae previously isolated from honey (IM8) and pollen (JP14 and IP9) of stingless bees were evaluated as fermenting agents for mead production, with a commercial yeast (S) used as a control. Initially, the optimal fermentation temperature was determined, followed by fermenting wort at 25 ºBrix at 20 ºC, and evaluating changes in the profile of volatile compounds throughout the maturation process. The commercial strain was the first to flocculate, resulting in minor transformations in the mead during maturation. Conversely, JP14 continued to utilize the substrate during maturation, resulting in meads with higher levels of ethanol and ethyl acetate. Acetaldehyde was consistently produced during maturation in all meads, particularly those produced by IM8. Although IM8 and JP14 yielded meads with the highest concentration of isobutyl alcohol, no differences were observed in this compound among all produced meads at the end of the maturation period, nor for isoamyl alcohol. Despite differences in composition, all meads were similarly rated satisfactory through sensory analysis for aroma, taste, and overall impression. This study demonstrates that yeasts JP14, IP9, and IM8 can be effectively utilized as fermenting agents for the production of sweet meads with complex aromas and high acceptability.