Development and Characterization of Macerated and Non-Macerated Meads Made with Yeast with Probiotic Potential

Mead is an alcoholic beverage made and consumed since ancient times and obtained by fermenting honey diluted in water. This fermented beverage has been gaining popularity in recent years, although it remains unfamiliar to many. The main objective of the present work was to develop meads (macerated and non-macerated) with a high polyphenolic content and a pleasant sensory profile by sequential inoculation of a non-Saccharomyces and a Saccharomyces strain with probiotic potential. For this purpose, the fermentative capacity of six separate yeasts, previously selected for their probiotic potential, was studied. Based on the physicochemical and sensory properties and the polyphenolic content of the meads obtained, the most suitable strains for sequential inoculation were UCLM-3 (Saccharomyces cerevisiae) and UCLM-1039 (Lachancea thermotolerans). With regard to the maceration of the final products, one mead was in contact with ginger and orange peel after fermentation, whereas another one received direct yeast inoculation without subsequent maceration. The first mead exhibited a higher polyphenol content, which was statistically different from that of the non-macerated beverage. Additionally, the volatile compounds present in both meads were identified and quantified. The macerated mead exhibited a higher terpene content, including compounds typically associated with ginger and orange peel. In the final stage of the research, a descriptive analysis and a hedonic test were carried out. The results showed that both beverages were well received by consumers.