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Este trabalho teve por objetivo produzir hidromel a partir de cinco cepas de levedura alcoolica (panificacao, vinho branco, vinho tinto, cerveja e hidromel) e caracteriza-lo fisico-quimica, energetica e sensorialmente. O delineamento experimental foi inteiramente casualizado, com cinco tratamentos e tres repeticoes, totalizando 15 unidades experimentais. Apos a diluicao do mel, o mosto (30 °Brix) foi transferido para cinco barriletes de PVC com capacidade de 10 litros. A inoculacao foi realizada com leveduras secas na concentracao de 3 g L-1. A fermentacao transcorreu em temperatura de 18±2 oC e acompanhada diariamente ate a estabilizacao do teor de solidos soluveis. Apos o final da fermentacao foi feita a descuba. Os fermentados foram atestados e deixados em repouso a temperatura de 10±2 oC por 30 dias. Depois desse periodo, foi realizada a primeira trasfega, e os fermentados permaneceram em repouso por mais 30 dias, sob atesto. Na segunda trasfega, as bebidas foram acondicionadas em garrafas de vidro transparente com capacidade de 660 mL. As garrafas foram vedadas com rolha de cortica e armazenadas em temperatura de 5±2 oC. Os hidromeis foram analisados fisico-quimicamente para pH, acidez total, volatil e fixa, teor alcoolico, acucares redutores totais, extrato seco, extrato seco reduzido, cor, turbidez, umidade, proteina, lipideo e cinzas; a concentracao de carboidratos e os valores energeticos foram calculados. A analise sensorial foi realizada por teste de aceitacao (escala hedonica). A analise estatistica (ANOVA), para as analises fisico-quimicas, energeticas e sensoriais foi feita pelo teste F e as medias dos tratamentos comparados entre si pelo teste de Tukey ao nivel de 5 % de probabilidade. As leveduras de vinho branco, hidromel e cerveja foram mais eficientes na fermentacao do acucar e apresentaram os menores valores de turbidez. Os teores de alcool nas bebidas influenciaram predominantemente os valores energeticos dos hidromeis elaborados com diferentes tipos de leveduras alcoolicas. PALAVRAS-CHAVE: fermentacao, bebida alcoolica, Saccharomyces cerevisiae, escala hedonica, valor energetico. PHYSICOCHEMICAL, ENERGY AND SENSORY CHARACTERIZATION OF HYDROMEL PRODUCED FROM FIVE TYPES OF ALCOHOLIC YEAST ABSTRACT: This work aimed to produce mead using five strains of alcoholic yeast (baker’s, white wine, red wine, beer and mead) and characterize them physicochemically, energetically and sensorially. The experimental design was completely randomized, with five treatments and three replicates, totaling 15 experimental units. After the honey dilution, the wort (30 °Brix) was transferred to five plastic barrels with a capacity of 10 liters. The inoculation was performed with dry yeasts at the concentration of 3 g.L-1. The fermentation ocurred at  temperatures of 18 ±2 °C and was daily monitored until the stabilization of soluble solids content. The fermented beverages were aged at 10 ±2 °C for 30 days. After this period, the first racking was performed and the fermented beverages aged for another 30 days. In the second racking, the beverages were bottled in clear glass bottles with a capacity of 660 mL. The bottles were sealed with a cork stopper and stored at temperature of 5 ±2 °C. The meads were physicochemically analyzed for pH, total, volatile and fixed acidity, alcoholic content, total reducing sugars, dry extract, reduced dry extract, color, turbidity, moisture, protein, lipid, and ash. In addition the carbohydrate concentration and the energy values were calculated. The sensorial analysis was performed by the acceptance test (hedonic scale). Statistical analysis (ANOVA) for physicochemical, energetic and sensorial analyzes was performed by the F test and the means of the treatments were compared to each other by the Tukey test at 5% of probability. The yeasts of white wine, mead, and beer were more efficient to sugar fermentation and presented the lowest values of turbidity. The alcohol content of the beverages influenced the energy values of meads made with different types of alcoholic yeasts. KEYWORDS: Fermentation, alcoholic beverage, Saccharomyces cerevisiae, Hedonic scale, energy value. Este trabalho teve por objetivo produzir hidromel a partir de cinco cepas de levedura alcoolica (panificacao, vinho branco, vinho tinto, cerveja e hidromel) e caracteriza-lo fisico-quimica, energetica e sensorialmente. O delineamento experimental foi inteiramente casualizado, com cinco tratamentos e tres repeticoes, totalizando 15 unidades experimentais. Apos a diluicao do mel, o mosto (30 °Brix) foi transferido para cinco barriletes de PVC com capacidade de 10 litros. A inoculacao foi realizada com leveduras secas na concentracao de 3 g L -1 . A fermentacao transcorreu em temperatura de 18±2 o C e acompanhada diariamente ate a estabilizacao do teor de solidos soluveis. Apos o final da fermentacao foi feita a descuba. Os fermentados foram atestados e deixados em repouso a temperatura de 10±2 o C por 30 dias. Depois desse periodo, foi realizada a primeira trasfega, e os fermentados permaneceram em repouso por mais 30 dias, sob atesto. Na segunda trasfega, as bebidas foram acondicionadas em garrafas de vidro transparente com capacidade de 660 mL. As garrafas foram vedadas com rolha de cortica e armazenadas em temperatura de 5±2 o C. Os hidromeis foram analisados fisico-quimicamente para pH, acidez total, volatil e fixa, teor alcoolico, acucares redutores totais, extrato seco, extrato seco reduzido, cor, turbidez, umidade, proteina, lipideo e cinzas; a concentracao de carboidratos e os valores energeticos foram calculados. A analise sensorial foi realizada por teste de aceitacao (escala hedonica). A analise estatistica (ANOVA), para as analises fisico-quimicas, energeticas e sensoriais foi feita pelo teste F e as medias dos tratamentos comparados entre si pelo teste de Tukey ao nivel de 5 % de probabilidade. As leveduras de vinho branco, hidromel e cerveja foram mais eficientes na fermentacao do acucar e apresentaram os menores valores de turbidez. Os teores de alcool nas bebidas influenciaram predominantemente os valores energeticos dos hidromeis elaborados com diferentes tipos de leveduras alcoolicas. PALAVRAS-CHAVE: fermentacao, bebida alcoolica, Saccharomyces cerevisiae , escala hedonica, valor energetico. PHYSICOCHEMICAL, ENERGY AND SENSORY CHARACTERIZATION OF HYDROMEL PRODUCED FROM FIVE TYPES OF ALCOHOLIC YEAST ABSTRACT: This work aimed to produce mead using five strains of alcoholic yeast (baker’s, white wine, red wine, beer and mead) and characterize them physicochemically, energetically and sensorially. The experimental design was completely randomized, with five treatments and three replicates, totaling 15 experimental units. After the honey dilution, the wort (30 °Brix) was transferred to five plastic barrels with a capacity of 10 liters. The inoculation was performed with dry yeasts at the concentration of 3 g.L -1 . The fermentation ocurred at  temperatures of 18 ±2 °C and was daily monitored until the stabilization of soluble solids content. The fermented beverages were aged at 10 ±2 °C for 30 days. After this period, the first racking was performed and the fermented beverages aged for another 30 days. In the second racking, the beverages were bottled in clear glass bottles with a capacity of 660 mL. The bottles were sealed with a cork stopper and stored at temperature of 5 ±2 °C. The meads were physicochemically analyzed for pH, total, volatile and fixed acidity, alcoholic content, total reducing sugars, dry extract, reduced dry extract, color, turbidity, moisture, protein, lipid, and ash. In addition the carbohydrate concentration and the energy values were calculated. The sensorial analysis was performed by the acceptance test (hedonic scale). Statistical analysis (ANOVA) for physicochemical, energetic and sensorial analyzes was performed by the F test and the means of the treatments were compared to each other by the Tukey test at 5% of probability. The yeasts of white wine, mead, and beer were more efficient to sugar fermentation and presented the lowest values of turbidity. The alcohol content of the beverages influenced the energy values of meads made with different types of alcoholic yeasts. KEYWORDS: Fermentation, alcoholic beverage, Saccharomyces cerevisiae , Hedonic scale , energy value.

CARACTERIZAÇÃO FÍSICO-QUÍMICA, ENERGÉTICA E SENSORIAL DE HIDROMEL PRODUZIDO A PARTIR DE CINCO TIPOS DE LEVEDURAS ALCOÓLICA