Abstract
Mead is an alcoholic beverage obtained from the fermentation of honey by yeast, reaching alcohol content in the range of 4 - 14% (v/v). Its market has great potential to grow, but its production is still empirical, which justifies studies to increase the quality of this product. In this project the fermentation of mead with the addition of 5% pulp of jabuticaba bark, from the Atlantic For…