Brazil has a wide variety of native fruits, among which umbu (Spondias tuberosa) stands out, which has the potential for product diversification, especially fermented alcoholic beverages such as mead. Traditionally produced from the alcoholic fermentation of honey diluted in water, mead is commonly called melomel when fruits are added in its production. The objective of this work was to investigate the production of melomels added with umbu pulp and its influence on the physicochemical characteristics of the beverages. Mead musts were prepared without and with the addition of umbu pulp (20% in relation to the volume of must), also varying the initial concentration of soluble solids (15 and 25 ?Brix). Fermentations were carried out at room temperature (25 ? 2 ?C) until the soluble solids were constant, using Saccharomyces cerevisiae EC-1118 as a starter, with the fermentation being monitored daily. After filling, the beverages were analyzed for physical-chemical parameters of density, alcohol content, total and reduced dry extract, total sugars, ash, pH, total, volatile and fixed acidity, total sulfur dioxide, total chlorides, phenolic compounds, antioxidant activity and color. Fermentation monitoring showed typical behavior of substrate consumption, microbial growth and increase in total acidity, as well as variation in pH behavior throughout the process. The physical-chemical parameters were significantly influenced by both the addition of umbu and the initial concentration of soluble solids, so that most parameters were consistent with the standards required for mead, with the exception of ash and acidity. The treatment without the addition of pulp and initial concentration of 25 ?Brix at the end showed greater compliance of the parameters with the legislation. Despite the few nonconformities, the addition of umbu pulp to the mead must proved to be promising, evidencing the need to adjust the acidity correction of the musts and promote greater fermentation control.O Brasil possui uma grande variedade de frutas nativas, dentre as quais destaca-se o umbu (Spondias tuberosa), que possui um relevante potencial para diversifica??o de produtos, especialmente bebidas alco?licas fermentadas como o hidromel. Tradicionalmente produzido a partir da fermenta??o alco?lica do mel dilu?do em ?gua, o hidromel comumente ? chamado de melomel quando s?o adicionadas frutas em sua produ??o. O objetivo deste trabalho foi investigar a produ??o de melom?is adicionados de polpa de umbu e sua influ?ncia sobre as caracter?sticas f?sico-qu?micas das bebidas. Foram elaborados mostos de hidromel sem e com adi??o de polpa de umbu (20% em rela??o ao volume de mosto), variando-se tamb?m a concentra??o inicial de s?lidos sol?veis (15 e 25 ?Brix). As fermenta??es foram conduzidas ? temperatura ambiente (25 ? 2 ?C) at? a const?ncia dos s?lidos sol?veis, utilizando-se Saccharomyces cerevisiae EC-1118 como cultura starter, sendo a fermenta??o acompanhada diariamente. Ap?s o envase, as bebidas foram analisadas quanto aos par?metros f?sico-qu?micos de densidade, teor alco?lico, extrato seco total e reduzido, a??cares totais, cinzas, pH, acidez total, vol?til e fixa, di?xido de enxofre total, cloretos totais, compostos fen?licos, atividade antioxidante e cor. O acompanhamento da fermenta??o evidenciou comportamentos t?picos de consumo de substrato, crescimento microbiano e incremento da acidez total, sendo observada ainda varia??o no comportamento do pH ao longo do processo. Os par?metros f?sico-qu?micos foram influenciados significativamente tanto pela adi??o de umbu, quanto pela concentra??o inicial de s?lidos sol?veis, de modo que a maioria dos par?metros se mostrou condizente com os padr?es exigidos para o hidromel, com exce??o de cinzas e acidez. O tratamento sem adi??o de polpa e concentra??o inicial de 25 ?Brix ao final apresentou maior conformidade dos par?metros com a legisla??o. Apesar das poucas inconformidades, a adi??o de polpa de umbu ao mosto de hidromel mostrou-se promissora, evidenciando a necessidade de se adequar a corre??o de acidez dos mostos e promover um controle maior de fermenta??o.