Effect of jabuticaba (Plinia jaboticaba) extract on mead fermentation by Saccharomyces cerevisiae and volatile composition

The nutritional deficiency of honey, particularly in yeast assimilable nitrogen (YAN), represents a major limitation for mead production, often resulting in sluggish fermentation and accumulation of undesirable metabolites. This study evaluated the jabuticaba (Plinia jaboticaba) aqueous extract as a natural nutritional adjunct for mead fermentation. Musts containing 0 (control), 10, 20, and 30% (v/v) extract were fermented with Saccharomyces cerevisiae M05 and characterized using kinetic modeling, physicochemical analysis, and volatile profiling by GC-FID. The supplementation increased YAN from 47.21 to 137.15 mg N/L, reduced fermentation time from 21 to 9 days, and elevated ethanol content from 5.60% to 8.40% (v/v). Principal Component Analysis revealed metabolic modulation characterized by suppression of stress markers (acetic acid, acetaldehyde) and enhanced biosynthesis of Ehrlich pathway-derived higher alcohols. Odor Activity Values indicated that 3-methyl-1-butanol (OAV = 5.93) and 2-phenylethanol (OAV = 3.64) were the primary aroma contributors in supplemented meads, conferring malty and floral notes. Methanol levels remained well within safe limits. The 20% formulation achieved optimal balance between fermentative efficiency and aromatic complexity. Jabuticaba extract proved effective as a clean-label alternative to synthetic supplements.