HIDROMEL NO MUNDO CONTEMPORÂNEO: UMA ANÁLISE SISTEMÁTICA DE SUA ORIGEM, PRODUÇÃO E TENDÊNCIAS CIENTÍFICAS

Abstract

Mead, an alcoholic beverage fermented from honey and water, has a long history, with records of its production dating back more than 7,000 years B.C. Archaeological evidence and ancient texts indicate that civilizations such as the Neolithic Chinese, Celts, and Vikings were already producing and consuming mead. The beverage is produced through alcoholic fermentation by yeast, traditionally crafted, and with high added value. This review addresses the historical evolution and contextualization of mead production over time, including the relevant legislations in different countries and the main ingredients used, such as honey, yeast, water, and additives. It explores production methods, including mashing, fermentation, clarification, and storage, as well as the classification of different types of mead, such as traditional, melomels, metheglyns, and distilled meads. Additionally, the study discusses the rise of mead in the current market, highlighting its growth as an expanding niche product. The main objective of this work is to present a bibliographical review from the last 10 years on the production and consumption of mead worldwide, identifying scientific trends, knowledge gaps, and key analytical methodologies. The methodology employed involved searching and analyzing scientific articles indexed in the SciFinder database, considering parameters such as chemical composition, fermentation methodologies, types of honey used, and sensory evaluations. The results reveal the diversity of techniques used in mead production, as well as the influence of various factors on its final characteristics. The study contributes to advancing knowledge about the production of this ancient beverage, providing a scientific foundation for future research and innovations in the field.