The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of Saccharomyces cerevisiae as single inoculum and co-inoculated with Meyerozyma caribbica on the physicochemical and sensory quality of mead. The meads were characterized according to their sugar, ethanol, furfural, hydroxymethylfurfural, ethyl carbamate, phenolics, volatile compounds, and sensory profile. Both starter cultures showed good fermentative capacity, resulting in beverages with 12% (w/v) alcohol content. 4-Methylumbelliferone and gallic acid were the most abundant phenolic compounds detected in both beverages. Ethyl carbamate was not detected; furfural detected below the quantification limit and 5-hydroxymethylfurfural was not higher than 0.3 mg/L. Among the identified volatile compounds, esters were the most abundant group. In general, unlike expected, the mixed inoculum resulted in a reduction of the volatile compounds. The mead produced with S. cerevisiae presented 1403.3 µg/L of esters and while mixed inoculum, 1084 µg/L. This result impacted the sensory analysis, in which the scores for flavor, aroma, and purchase intention were slightly higher for the mead produced with S. cerevisiae, although there was no statistical difference from the mixed inoculum. The results of this work indicate that further studies, such as on the adequacy of the must composition, are necessary for a better understanding of the potential of the used mixed inoculum.

米德酒等发酵饮料的感官品质与原料，微生物和生产过程直接相关。这项研究的目的是评估啤酒酵母作为单一接种物并与加勒比肉芽胞杆菌共同接种的影响对米德的理化和感官质量的影响。根据糖，乙醇，糠醛，羟甲基糠醛，氨基甲酸乙酯，酚醛树脂，挥发性化合物和感官特征对米德进行了表征。两种发酵剂均显示出良好的发酵能力，因此饮料中酒精含量为12％（w / v）。4-甲基伞形酮和没食子酸是两种饮料中检测到的最丰富的酚类化合物。未检测到氨基甲酸乙酯。检测到的糠醛低于定量限，5-羟甲基糠醛不高于0.3 mg / L。在确定的挥发性化合物中，酯类是最丰富的组。通常，与预期不同，混合接种物减少了挥发性化合物。用酿酒酵母产生的米德给出了1403.3 µg / L的酯，混合接种时为1084 µg / L。该结果影响了感官分析，尽管与混合接种物没有统计学差异，但酿酒酵母产生的蜂蜜酒的风味，香气和购买意愿得分略高。这项工作的结果表明，有必要进一步研究，例如关于必须成分的适当性，以更好地了解所用混合接种物的潜力。