Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality

The growing demand for low‐alcohol beverages has renewed interest in mead, an ancient honey‐based alcoholic drink, as a potential carrier of health‐promoting bioactive compounds. This study investigated the effects of cranberry fruit (CF) supplementation and fermentation duration on the bioactive, antioxidant capacity, volatile and sensory profiles of mead. Using standardized honey syrup and Saccharomyces cerevisiae , two variants were produced, control mead (CM) and cranberry‐supplemented mead (CBM). Cranberry addition significantly ( p < 0.05) slowed fermentation kinetics and improved the bioactive profile of CBM, which showed higher total phenolic (111.3 mg GAE/L) and flavonoid (59.86 mg QE/L) contents compared to CM. Antioxidant activity was also high in CBM, with DPPH and hydrogen peroxide scavenging reaching 50.7% and 58.6%, respectively. CBM exhibited a lower alcohol content (3.1% alcohol by volume) with better sensory attributes, including color, mouthfeel, and flavor complexity than CM. These findings highlight cranberry‐enriched mead as a promising, health‐oriented beverage for the drink market.